Thai-Style Stir-Fried Noodles with Chicken and Broccolini

4.2 (221 reviews)

Pad see ew is a tasty Thai noodle dish that is perfect for a quick weeknight dinner. Pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, chicken, crisp broccoli, and moist egg, bound with a sweet and salty soy-based sauce—is a simple dish that makes it a natural choice for a weeknight meal. To simulate the subtle browning of the noodles produced by high-heat wok burners, we cook the components of the dish in small batches and eliminate much of the stirring while cooking.

Total Time90

Servings4

561

Caloriesper serving

Nutrition Information

561

Calories

20 grams

Fat

58 grams

Carbs

30 grams

Protein

Fiber

10 grams

Sugar

Ingredients

Chile Vinegar

1/3 cup white vinegar
1 serrano chile, stemmed and sliced into thin rings

Stir-Fry

2 (6-ounce) boneless, skinless chicken breast, trimmed and cut against grain into 1/4-inch thick slices
1 teaspoon baking soda
8 ounces rice noodles
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tablespoon soy sauce
2 tablespoons packed dark brown sugar
1 tablespoon white vinegar
1 teaspoon molasses
1 teaspoon fish sauce
3 garlic clove, sliced thin
3 large egg
10 ounces broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)

Instructions

1Note: The flat pad thai–style rice noodles that are used in this recipe can be found in Thai markets or near the other Thai ingredients in most supermarkets. If you can’t find broccolini, you can substitute an equal amount of broccoli, but be sure to trim and peel the stalks before cutting.
2FOR THE CHILE VINEGAR: Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.
3FOR THE STIR-FRY: Combine chicken with 2 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
4Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.
5Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
6Heat 2 teaspoons oil and garlic in 12-inch nonstick skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes. Add chicken and 2 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes. Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes. Push chicken to 1 side of skillet. Add 2 teaspoons oil to cleared side of skillet. Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
7Heat 2 teaspoons oil in now-empty skillet until smoking. Add broccolini and 2 tablespoons sauce and toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
8Heat 2 teaspoons oil in now-empty skillet until smoking. Add half of noodles and 2 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture. Repeat with remaining 2 teaspoons oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes. Transfer to platter and serve immediately, passing chile vinegar separately.