20-min. Easy Pad See Ew (Thai Stir-Fried Noodles)

Check ingredients as you prepare them. These checks stay on this page.

• 1 lb fresh wide rice noodles (separated or see Notes section below for substitutes)
  Ingredient note

  Source: 1 lb fresh wide rice noodles (separated or see Notes section below for substitutes)
• ½ lb skinless boneless chicken thighs (thinly sliced)
  Ingredient note

  Source: ½ lb skinless boneless chicken thighs (thinly sliced)
• 2 each large eggs (beaten)
  Ingredient note

  Source: 2 large eggs (beaten)
• 2 cups Chinese broccoli (chopped into 2-inch long pieces with thick stalks thinly sliced)
  Ingredient note

  Source: 2 cups Chinese broccoli (chopped into 2-inch long pieces with thick stalks thinly sliced)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 2 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2 tablespoon vegetable oil (or any neutral oil)
• 2 teaspoon oyster sauce (to marinate sliced chicken)
  Ingredient note

  Source: 2 teaspoon oyster sauce (to marinate sliced chicken)
• 2 tablespoon oyster sauce (or vegetarian stir-fry sauce)
  Ingredient note

  Source: 2 tablespoon oyster sauce (or vegetarian stir-fry sauce)
• 2 teaspoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2 teaspoon regular soy sauce (or light soy sauce)
• 2 teaspoon dark soy sauce
  Ingredient note

  Source: 2 teaspoon dark soy sauce
• 5 teaspoon white granulated sugar (or cane sugar)
  Ingredient note

  Source: 5 teaspoon white granulated sugar (or cane sugar)
• 1 tablespoon white vinegar (or rice vinegar)
  Ingredient note

  Source: 1 tablespoon white vinegar (or rice vinegar)
• 1 tablespoon water (cold or room temperature)
  Ingredient note

  Source: 1 tablespoon water (cold or room temperature)

1. In a large bowl, marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare the next ingredients.
2. In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
3. In a large pan, heat 2 tsp / 10 ml vegetable oil on medium-high heat. Fry marinated chicken until cooked, about 2-3 minutes. Remove from the pan and set aside.
4. Add 1 tsp / 5 ml vegetable oil into the pan. Then add minced garlic and chopped Chinese broccoli. Cook for 30-60 seconds or until leaves have softened. Push everything to the side of the pan.
5. Add 2 tsp / 10 ml vegetable oil into the empty space, add beaten eggs and let them sit for 10 seconds before scrambling. Then break into bite-sized pieces and toss with everything else. Push it all to the side.
6. Add in remaining vegetable oil, fresh rice noodles and noodle sauce and toss until noodles are evenly coated.
7. Add in cooked chicken. Toss everything until combined and all the sauce has absorbed into the noodles. Char the noodles in the pan for 30-60 seconds for extra flavor. Serve and enjoy!