Thai Stir Fry Noodles - Pad See Ew
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
27 mins
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Servings
6 servings
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Calories
372 kcal
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Course
Main Course
Thai Stir Fry Noodles - Pad See Ew
Description
This Thai Stir Fry Noodles recipe uses dry wide rice noodles soaked and drained, stir-fried with a combination of light and dark soy sauces, oyster sauce, honey, rice vinegar, and sugar to create a balanced sauce. Garlic is sautéed for aroma and flavor, followed by seasoned chicken breast cooked quickly over high heat. Eggs are scrambled in the same pan and combined with noodles and sauce, which are gently tossed to evenly coat without breaking the noodles. Fresh spinach or Chinese broccoli leaves are added at the end to wilt slightly.
The result is a dish with tender noodles coated in a savory-sweet sauce, tender chicken pieces, and a mild green vegetable component. It’s served hot and often paired with Sriracha for those who prefer a spicy kick. The ingredients are commonly found in grocery stores, and fresh wide rice noodles from Asian markets can be substituted for a different texture.
For a more caramelized flavor, after cooking chicken and eggs, the noodles can be briefly cooked in hot oil to render some browned edges before reincorporating the other ingredients. This stir fry is best eaten fresh, as rice noodles typically lose quality when reheated.
Ingredients
- 2 TB soy sauce see note, light
- 1 TB dark soy sauce
- 1 TB honey pure
- 4 TB oyster sauce
- 1 TB rice vinegar
- 2 TB granulated sugar
For Stir Fry:
- 14 oz rice noodles wide-cut, dry, Asian style
- 4 TB vegetable oil
- 4 cloves garlic chopped
- 1 large chicken breast boneless/skinless, sliced into bite-size pieces and tossed with 1/2 tsp kosher salt and 1/2 tsp black pepper, raw
- 2 large egg
- 1 bunch spinach or Chinese broccoli leaves, leaves
- Sriracha sauce if you like some heat!, optional, for serving
Instructions
- In a bowl, combine all sauce ingredients and whisk to combine well. Set aside.
- Soak or prepare rice noodles according to package instructions. Drain and set aside.
- In a large wok, add oil over medium-high heat. Once oil is hot, add garlic and Stir constantly until fragrant, about 30 sec. Take care that garlic doesn't burn.
- Add seasoned/sliced chicken and stir well, about 1 minute. Push browned chicken to edges of wok, leaving a center well. There should still be plenty of oil in the center; add 1-2 TB oil if it's dry.
- Crack eggs one at a time into center well. Stir eggs in center until fully scrambled. Add drained rice noodles to the mixture. Add the sauce evenly over noodle mixture.
- Using long chopsticks or tongs, very gently toss noodle mixture so it's fully coated in sauce. Add spinach leaves and stir just to wilt. Remove from heat immediately, and serve while hot. Serve with Sriracha on the side, if desired.
Notes
- To make this gluten-free, substitute Tamari sauce for soy sauces, noting Tamari has a lighter flavor.
- For a browned or lightly caramelized edge on noodles, remove cooked chicken and eggs, then stir-fry noodles in hot oil until edges brown, then add back other ingredients.
- The recipe is best enjoyed immediately after cooking since rice noodles lose texture when reheated.
- Use fresh extra-wide rice noodles from Asian markets as an alternative to dry noodles, adding them directly to the wok until cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 372kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 536mg | 22% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5904IU | 118% |
| Vitamin C | 18mg | 20% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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