Ginger Free Pad See Ew with Chinese Broccoli
Total time45 min
Prep time20 min
Cook time15 min
4.7(27)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the noodles
- 12 oz wide dried rice noodles (sen yai or rice stick noodles)
For the chicken
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tsp granulated sugar
- Ā½ tsp white pepper
For the stir-fry
- 1 lb chinese broccoli (gai lan), cut into 2-inch pieces, stems and leaves separated
- 4 cloves garlic, minced
- 3 large eggs
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
Instructions
- 1
Soak the rice noodles in a large bowl of room-temperature water for 10 minutes, until pliable and just bendable without snapping but still firm ā they will finish cooking in the wok. Drain well and set aside.
- 2
In a small bowl, combine the chicken with 1 tbsp oyster sauce, 1 tsp soy sauce, and 1 tsp cornstarch. Toss to coat and set aside while you prepare the remaining ingredients.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!