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Thai Pad See Ew Stir-Fry

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PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
20 min
SERVINGS
3 servings
Dinner
Thai Pad See Ew Stir-Fry
Ingredients
  • 1 (6 ounce) package rice stick noodles (rice vermicelli)
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 2 tablespoons dark soy sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons white sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 5 ounces Chicken, broilers or fryers, thigh, meat only, raw
  • 1 cup small broccoli florets
  • 1 large egg
Instructions
1
Place the rice noodles in a large bowl and submerge them in boiling water. Allow them to become soft, taking anywhere from 4 to 8 minutes. After soaking, thoroughly rinse the noodles with water and transfer them to a colander to drain excess moisture.
2
In a separate, smaller bowl, whisk together the oyster sauce, water, dark and regular soy sauce, vinegar, and sugar to create a marinade.
3
Heat a wok over extremely high heat; add oil and immediately add minced garlic into the wok. Allow the oil to become hot and the garlic to begin browning, taking about 1 minute. Add chicken and broccoli; stir-fry for just a minute to combine the ingredients. Move the chicken and broccoli to one side of the wok. Crack an egg directly into the skillet and scramble it, taking about 1 minute.
4
Add the cooked noodles to the wok along with the marinade. Gently fold everything together until the sauce evenly coats the noodles and starts to caramelize slightly, while also cooking the chicken through, taking about 1 to 2 minutes.