Red Meat Allergy Friendly Pad See Ew
Total time35 min
Prep time20 min
Cook time15 min
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Learn more →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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