Pad See Ew (Soy-Sauce Stir-Fry Noodles)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 25 min · Chicken · dairy-free, high-protein

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Ingredients

• 10 oz fresh or 8 oz dried wide rice noodles
• 6 oz boneless chicken thighs, sliced
• 3 oz Chinese broccoli or broccolini
• 2 cloves garlic, minced
• 1 eggs
• 1 tbsp dark soy sauce
• 1 tbsp regular soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp brown sugar
• 1 1/2 tbsp vegetable oil
• 1/4 tsp white pepper

Method (tap to check — screen stays awake)

1. If using dried noodles, soak in hot water 8 min until pliable; drain. Mix the sauces + sugar in a small bowl.
2. Heat oil in a wok over high. Add garlic, stir 15 sec. Add chicken; stir-fry 3 min until cooked.
3. Push to one side; crack eggs into the open space, scramble 30 sec, then break into the chicken.
4. Add broccoli; toss 1 min. Add noodles + sauce; toss rapidly with two utensils, getting some char on the noodles. Season with white pepper; serve.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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