Pad See Ew with Chicken

Stir-fried wide rice noodles with tender chicken, broccoli, and a touch of sweet and savory. A comforting classic.

Ingredients

• 75 grams Wide rice noodles (ho fun)
• 75 grams Chicken breast
• 50 grams Broccoli
• 1 cloves Garlic
• 1 units Eggs
• 1 tablespoons Dark soy sauce
• 1 tablespoon Light soy sauce
• ½ tablespoons Oyster sauce
• ¼ teaspoon White vinegar
• ¼ teaspoon Sugar
• 1 tablespoons Vegetable oil

Directions

1. Marinate the chicken (optional): Cut the chicken into strips and marinate with a pinch of dark soy sauce and a teaspoon of sesame oil for 10 minutes.
2. Prepare the sauce: Combine the dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar in a bowl. Set aside.
3. Stir-fry the chicken: Heat 1 tablespoon of vegetable oil in a wok over high heat. Stir-fry the chicken until golden brown and almost cooked through. Remove and set aside.
4. Stir-fry broccoli and garlic: Add another tablespoon of oil to the wok. Sauté minced garlic quickly, then add the broccoli florets. Cook until al dente.
5. Incorporate the eggs: Push the broccoli to one side, add a little oil if needed, and cook scrambled eggs. Once set, incorporate them with the broccoli.
6. Add noodles and sauce: Add the wide rice noodles and reserved chicken to the wok. Pour the prepared sauce over them and mix well to coat all ingredients evenly.
7. Finish the stir-fry: Cook over high heat, stirring constantly, until the noodles are lightly toasted and the sauce has slightly thickened. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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