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Pad See Ew (Thai Stir Fried Noodles)

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This was yummy, yummy! We just got a new Asian store near our house and I am super excited to be able to buy all the yummy veggies like Chinese broccoli and fresh noodles, etc any time I want….

  • 16 ounces rice noodles (any variety will do. I was able to find the actual wide rice noodles), cooked according to package directions. Drain well and drizzle with some oil to prevent sticking together. Be careful not to over cook.

Sauce

  • 2 tablespoons sweet dark soy sauce (if you don’t have dark soy sauce, just add extra regular soy sauce with a bit of sugar)
  • 2 tablespoons oyster sauce (eliminate if vegetarian)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 tablespoons water

Mix together and keep aside.

  • 2 to 3 chicken thighs (partly frozen so they can be sliced thin), sliced thin
  • 1 tablespoon soy sauce

Marinate chicken in soy sauce for 2 to 3 hours.

  • 2 tablespoons peanut oil
  • 3 garlic cloves, chopped
  • 1 bunch Chinese broccoli, leaves separated and chopped/stems chopped separately
  • 10 ounces Cremini mushrooms, sliced
  • 2 eggs, beaten
  • 3 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the Chinese broccoli stalks and garlic. Saute on a high heat for 2 to 3 minutes. Add the chicken and sauté on high heat for another 2 to 3 minutes. Add the mushrooms and repeat the process. Add the noodles and the sauce. Mix well and make room in the middle of the pan and add the eggs. Stir well as the egg cooks and coats all the noodles. Check for seasonings and add the green onions and cilantro. Serve warm.

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