Lazy Pad See Ew
Lazy Pad See Ew
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch pieces
- 1 large egg
- 4 cups green cabbage, chopped
- 12 ounces flat wide rice noodles, prepared according to package directions, typically soaked in hot water until pliable
- 2 tablespoons vegetable oil
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar, packed
- 1/4 cup water
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken thighs and sear for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 5 min
- 2
Crack the egg directly into the hot pan. Scramble the egg with a spatula until fully cooked, about 1-2 minutes. Break the scrambled egg into smaller pieces and mix with any residual chicken bits in the pan.
⏱️ 2 min
- 3
Add the chopped cabbage to the pan and sauté for 2-3 minutes until it begins to soften.
⏱️ 3 min
- 4
In a small bowl, whisk together the light soy sauce, dark soy sauce, minced garlic, brown sugar, and water to create the sauce. Pour the sauce into the pan with the cabbage and egg.
⏱️ 2 min
- 5
Return the cooked chicken to the pan. Add the prepared rice noodles to the pan, tossing gently to combine all ingredients and coat the noodles evenly with the sauce. Continue to cook, stirring frequently, for 3-5 minutes, or until the liquid has reduced and the noodles have absorbed most of the sauce.
⏱️ 5 min
- 6
Serve the Lazy Pad See Ew immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Pad See Ew
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch pieces
- 1 large egg
- 4 cups green cabbage, chopped
- 12 ounces flat wide rice noodles, prepared according to package directions, typically soaked in hot water until pliable
- 2 tablespoons vegetable oil
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar, packed
- 1/4 cup water
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken thighs and sear for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 5 min - 2
Crack the egg directly into the hot pan. Scramble the egg with a spatula until fully cooked, about 1-2 minutes. Break the scrambled egg into smaller pieces and mix with any residual chicken bits in the pan.
⏱️ 2 min - 3
Add the chopped cabbage to the pan and sauté for 2-3 minutes until it begins to soften.
⏱️ 3 min - 4
In a small bowl, whisk together the light soy sauce, dark soy sauce, minced garlic, brown sugar, and water to create the sauce. Pour the sauce into the pan with the cabbage and egg.
⏱️ 2 min - 5
Return the cooked chicken to the pan. Add the prepared rice noodles to the pan, tossing gently to combine all ingredients and coat the noodles evenly with the sauce. Continue to cook, stirring frequently, for 3-5 minutes, or until the liquid has reduced and the noodles have absorbed most of the sauce.
⏱️ 5 min - 6
Serve the Lazy Pad See Ew immediately.
⏱️ 1 min