Chicken Pad See Ew
A savory Thai stir-fry with tender chicken, wide rice noodles, and dark soy sauce, finished with fresh basil and garlic. Quick, flavorful, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 10 oz boneless skinless chicken breast
- 6 oz dried wide rice noodles
- 3 tbsp dark soy sauce
- 1.5 tbsp oyster sauce
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 2 whole red chilies, sliced
- 2 cups chinese broccoli or broccoli florets
- ¼ cup fresh basil leaves
- ½ tbsp lime juice
- ¼ cup water
Instructions
- 1
Cook rice noodles according to package directions. Drain and set aside.
- 2
Slice chicken breast into 0.5-inch thick strips.
- 3
Whisk together dark soy sauce, oyster sauce, and water in a small bowl.
- 4
Heat 1 tbsp oil in a 12-inch wok or large skillet over high heat until smoking.
- 5
Add chicken and cook 5-6 minutes until golden and cooked through. Transfer to a plate.
- 6
Add remaining 1 tbsp oil to the wok. Stir-fry garlic and chilies for 30 seconds until fragrant.
- 7
Add broccoli and stir-fry for 3-4 minutes until tender-crisp.
- 8
Return chicken to the wok and add cooked noodles.
- 9
Pour soy sauce mixture over and toss everything for 2-3 minutes until noodles are coated and heated through.
- 10
Remove from heat, stir in fresh basil and lime juice. Serve immediately.
Tools you’ll need
- 12-inch wok or large skillet
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon or wok spatula
- measuring spoons
- measuring cups
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