Name: Pad see ew noodles with chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into 1/4-inch-thick bite-size pieces; 1.5 oz dry wide flat rice noodles; 3.5 oz Chinese broccoli, stems sliced thin and leaves chopped into 2-inch pieces; 1 large egg; 2 cloves garlic, minced; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 9 g dark soy sauce; 1 1/2 tsp oyster sauce; 3/4 tsp granulated sugar; 1 1/2 tsp distilled white vinegar; 1 cups water

Instructions

Prep 20 min · Cook 15 min

Place the dry rice noodles in a bowl and cover with most of the warm water. Soak for 15 minutes, until the noodles are bendy but still firm in the center. Drain well. While they soak, prepare the remaining ingredients.
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, vinegar, and the remaining 2 tablespoons of water until the sugar dissolves.
Heat half the oil in a 12-inch skillet over high heat. Add the sliced chicken in a single layer. Cook undisturbed for 1 minute, then stir for 2 to 3 minutes more until browned and no longer pink. Remove from the pan and set aside. Done when is browned and no longer pink, 165°F.
Add the remaining oil to the pan. Sauté the garlic and Chinese broccoli stems for 1 minute. Add the leaves and cook until just wilted. Push the vegetables to the edges of the pan.
Crack the egg into the center of the pan. Scramble with a spatula for 1 minute until just set, then mix into the vegetables.
Add the drained noodles, chicken, and sauce to the skillet. Spread everything out and cook over high heat without moving for 30 seconds to allow the noodles to char. Toss well and cook for 1 to 2 minutes more until the sauce is absorbed and the noodles are tender. If the pan looks dry, add a splash more water.

Nutrition

Ingredients

Instructions

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