Emulsifier Free Pad See Ew

Total time35 min

Prep time20 min

Cook time15 min

5.0

(7)

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Ingredients

4 servings

For the noodles

12 oz wide dried rice noodles (sen yai or wide rice stick)

For the chicken

1 lb boneless, skinless chicken thighs, thinly sliced
1 tbsp tamari
1 tsp sesame oil
1 tsp cornstarch

For the sauce

3 tbsp tamari
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp maple syrup
1 tsp rice vinegar

For the stir-fry

3 tbsp garlic-infused oil, divided
1 bunch chinese broccoli (gai lan), stems sliced ½-inch thick, leaves roughly chopped
4 large eggs
4 scallions, green tops only, thinly sliced
¼ tsp white pepper

For serving

lime wedges, for serving (optional)
fresh red chili, thinly sliced, for serving (optional)

Instructions

1
Soak the rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and opaque but not fully soft — they will finish cooking in the wok. Drain and set aside.
2
In a medium bowl, combine the sliced chicken with 1 tbsp tamari, sesame oil, and cornstarch. Toss to coat and set aside while you prepare the remaining ingredients.

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