Pad-See-Ew (Thai Stir Fry Noodles)
Mouthwateringly smooth Thai Stir Fried Noodles are bursting with rich chicken and crunchy vegetables in this easy to follow recipe.
Servings: 3
Calories:
Ingredients
- 8 oz dried wide rice noodles
- 1 ½ cups yu choy, bok choy or Chinese broccoli
- 6 oz boneless skinless chicken thighs cut into cubes
- 2 garlic cloves minced
- 1 egg
- 2 tbsp oil
Sauce
- 2 tbsp oyster sauce
- 2 tbsp water
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar or white vinegar
Instructions
Sauce
- In bowl, combine all the ingredients together and mix.
Noodles
- In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.
Stir-fry
- Cut the chicken into cubes and set aside. Cut the yu choy (or bok choy) in half. Set the stems and leaves aside.
- Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink. Add yu choy stem and cook for 2-3 minutes.
- Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.
- Add cooked noodles and sauce. Mix the sauce with the noodles until evenly coated. Add yu choy leaves and mix everything together. Remove the wok from the heat source.