Pad See Ew
Serves 3
Directions
- 1Prepare the rice noodles according to the package instructions, keeping them slightly firm.
- 2Slice chicken thighs and marinate with 1 tbsp oyster sauce, 1 tbsp soy sauce, salt, pepper, 1 tbsp cornstarch, and cooking spray.
- 3Separate the Chinese broccoli leaves from the stems and mince the garlic.
- 4Combine 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 3 tsp Splenda brown sugar blend for the sauce.
- 5Cook the chicken in a hot wok sprayed with cooking spray until browned and cooked through, then remove and set aside.
- 6Stir-fry the Chinese broccoli stems and garlic until the stems start to soften, then add the leaves.
- 7Push everything to the side of the wok, add the eggs and egg whites, and scramble until just set.
- 8Add the noodles and the sauce to the wok, and toss over high heat until evenly coated and slightly caramelized.
- 9Return the chicken, broccoli, and eggs to the pan, toss until combined, and serve hot.
Ingredients
- 255 g dried wide rice noodles
- 4 whole boneless, skinless chicken thigh
- 2 whole egg
- 150 g egg whites
- 175 g Chinese broccoli
- 4 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tsp Splenda Brown Sugar Blend
- 1 tbsp cornstarch
- garlic (optional)
- cooking spray
