Thai Chef Makes Authentic PAD SEE EW

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic sweetener.

Mix together the meat, soy sauce, and sugar for marinating.

If noodles are stuck together, peel them apart into individual strands.

Combine all sauce ingredients together and stir to mix well.

Heat 1 Tbsp of the oil in a well-seasoned wok or a large cast iron skillet over high heat.

Add all of the protein and spread them out into a single layer, sear until browned, then toss until fully cooked.

Remove the protein from the pan and set aside.

In the same wok, add 1½ Tbsp oil and garlic, turn the heat on to medium-high, and stir until garlic starts to turn golden.

Add the egg, break the yolk, let it set halfway, then scramble briefly.

Add the Chinese broccoli and toss to coat in the oil.

Add the portion of rice noodles, portion of sauce mixture, and sugar. Turn the heat up to high and toss to coat the noodles evenly.

Spread the noodles out to cover the pan and let them sit without stirring for about 15-30 seconds until some noodles have charred.

Flip or toss the noodles to char the other side, repeat if desired.

Add the cooked protein back into the pan and toss briefly to mix.

Plate the noodles, wipe the pan clean, and cook the next serving.

Sprinkle with ground white pepper and serve with chili vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens