Emulsifier Free Pad See Ew (Thai Stir-Fried Noodles)
Total time50 min
Prep time20 min
Cook time20 min
4.9(10)
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Learn more āIngredients
4 servings
For the noodles
- 14 oz wide fresh rice noodles (sen yai), separated
For the chicken
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 1 tbsp oyster sauce
- 1 tsp soy sauce
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp granulated sugar
For the stir-fry
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 4 cloves garlic, minced
- 1 bunch chinese broccoli (gai lan), cut into 2-inch pieces, stems and leaves separated
- 2 large eggs
- white pepper, to taste
Instructions
- 1
If using refrigerated fresh rice noodles, let them sit at room temperature for 10 minutes until pliable, then gently pull them apart into individual strands. If they are very stuck together, briefly microwave them for 30ā45 seconds to loosen.
- 2
In a small bowl, stir together the marinade: 1 tbsp oyster sauce and 1 tsp soy sauce. Add the sliced chicken thighs, toss to coat, and set aside while you prepare the remaining ingredients.
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