15-Minute Pad See Ew 🔥 (Thai Stir-Fried Noodles RESTAURANT-STYLE)

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.

Soak 225 g wide rice noodles in warm water for 6 to 8 minutes according to package instructions.

Mince 3 garlic cloves.

Chop 4 stalks of Chinese broccoli into 1-inch chunks.

In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 2 teaspoons dark soy sauce, and 2 tablespoons water to create the sauce.

Heat a nonstick wok over high heat and add 1 teaspoon vegetable oil.

Add minced garlic to the wok and stir-fry until aromatic.

Add 225 g chicken thighs cut into pieces and cook until fully cooked, about a few minutes.

Add the chopped Chinese broccoli to the wok and stir-fry until cooked.

Push the chicken and broccoli to the side of the wok and add 1 more tablespoon of oil.

Crack 2 eggs into the empty side of the wok and scramble them until cooked.

Add the soaked noodles directly into the wok and drizzle the prepared sauce over them.

Let the noodles absorb the sauce for about 30 seconds without stirring to allow the bottom to char.

Prepare a condiment by slicing bird's eye chilies and soaking them in white vinegar.

Check the noodles for char and serve on a bamboo plate lined with parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens