Fast and Affordable Stir Fry | Pad See Ew in 20 Minutes or Less

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.

Slice Chinese broccoli in half and trim woody stems.

Thinly slice 4 cloves of garlic.

Thinly slice 1 long red chili and discard the stem.

Prepare quick pickled chili by mixing sliced chili with 1/4 cup white vinegar and refrigerating.

Thinly slice 300 g of boneless skinless chicken thigh.

In a bowl, combine chicken with 1 tbsp soy sauce, 2 tsp peanut oil, and 1 tsp corn flour, mixing well.

In a separate bowl, mix 1 1/2 tbsp oyster sauce, 1 tbsp black soy sauce, 1 tbsp regular soy sauce, 2 tsp fish sauce, 1/2 tsp sugar, and ground white pepper to taste.

Bring a pot of water to boil and cook 350 g wide rice noodles for 2 minutes less than package instructions, then rinse with cold water.

Heat a wok over high heat and add 2 tsp vegetable oil or peanut oil.

Add chicken and marinade to the wok and stir fry for about 3 minutes until not fully cooked, then transfer to a bowl.

Add 2 tsp vegetable or peanut oil to the hot wok, then add Chinese broccoli and garlic, stir frying for about 1 minute.

Add drained noodles and sauce mixture to the wok, along with the chicken and any resting juices, and stir fry for about 1 minute to coat everything.

Serve in bowls, drizzling with pickled chili and sprinkling with sliced spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens