Pad See Ew
Serves 3
Directions
- 1Cook the wide rice noodles until slightly firm.
- 2In a bowl, combine the chicken thighs with 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, the cornstarch, salt, and pepper. Mix until well-coated.
- 3In a separate measuring cup, mix the remaining 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, the dark soy sauce, and the Splenda brown sugar blend.
- 4Heat a wok over high heat and coat with cooking spray. Sear the chicken until cooked through, then remove and set aside.
- 5In the same wok, stir-fry the minced garlic and Chinese broccoli.
- 6Add the eggs and egg whites to the pan and scramble with the vegetables.
- 7Add the cooked chicken and noodles to the wok, then pour in the sauce mixture.
- 8Toss everything together over high heat until well-combined.
Ingredients
- 255 g dried wide rice noodles
- 4 whole boneless, skinless chicken thighs
- 2 whole egg
- 150 g egg white
- 175 g chinese broccoli
- 4 tbsp oyster sauce
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 3 tsp splenda brown sugar blend
- 1 tbsp cornstarch
- 3 clove garlic
- salt and pepper (optional)
- cooking spray (optional)
Equipment
woktongsmeasuring cupknifecutting boardmixing bowl
Tips
- S & P refers to salt and pepper.
