Thai Chicken Stir Fry with Rice Noodles (Pad See Ew)

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Thai Chicken Stir Fry with Rice Noodles (Pad See Ew)

Thai Chicken Stir Fry with Rice Noodles (Pad See Ew)

Courtesy of Zimmysnook

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

This Thai Chicken Stir Fry with Rice Noodles, also known as Pad See Ew, is a delightful blend of tender chicken, wide rice noodles, garlic, spicy chilies, and vibrant Chinese broccoli, all tossed in a savory sauce.



It's a quick, flavorful dish that’s perfect for weeknight dinners. Garnished with crunchy cashews and a drizzle of chili oil, this dish is sure to satisfy your craving for a hearty, delicious meal.

Ingredients

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    • 200 g / 7 oz chicken thighs 2-3 thighs, boneless, skinless, cut into ¾” cubes
    • 1 teaspoon light soy sauce
    • 1 tablespoon peanut or vegetable oil
    • 1 teaspoon cornstarch

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    • 227 g / 8 oz dried wide rice stick or flat noodles

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    • 2 teaspoons dark soy sauce
    • 1 ½ tablespoons oyster sauce
    • 1 tablespoon light soy sauce
    • 2 teaspoons white vinegar
    • 2 teaspoons sugar

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    • 3 tablespoons peanut or vegetable oil separated
    • 3 cloves garlic finely chopped
    • 2 red chili peppers sliced open with the stem still attached
    • 250 g / 9 oz Jr Chinese broccoli cut into 2” long pieces (separate the stems from the leaves)
    • 2 large eggs whisked

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    • Chopped cashews
    • Chili oil

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    • ProBond Forged 14” Wok

    Directions

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      1. In a small bowl, combine chicken, light soy sauce, vegetable oil, and cornstarch. Set aside.

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      1. In a small bowl, mix dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Set aside.

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      1. Soak the rice noodles in warm water as per package instructions. Ensure they are ready just before cooking.

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      1. Heat 1 tablespoon of oil in a wok over high heat.

      2. Add marinated chicken, garlic, and red chili peppers. Stir constantly.

      3. After 1 minute, add broccoli stems. Cook until the chicken starts to brown.

      4. Add broccoli leaves and cook until just wilted (about 2 minutes).

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      1. Reduce heat, push the chicken aside and make space in the wok. Drizzle that area with oil then pour in whisked eggs and scramble until soft (about 1 minute).

      2. Transfer everything from the wok onto a plate.

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      1. Wipe the wok clean and heat 2 tablespoons of oil over high heat.

      2. Add the noodles and sauce. Toss gently to coat the noodles, cooking until caramelized (about 1 ½ minutes).

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      1. Add the chicken stir fry and eggs back into the wok. Toss to combine everything.

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      1. Serve immediately, garnished with chopped cashews and a drizzle of chili oil. Enjoy!