Thai Chicken Pad See
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
INGREDIENTSOne 12-ounce package wide rice noodles (can substitute egg noodles)1 1/2 cups broccoli, cut into bite-size florets3 tablespoons olive oil2 tablespoons sweet soy sauce2 tablespoons regular soy sauce2 chicken breasts, sliced diagonally into thin pieces3 eggs 1 tablespoon fish sauce or oyster sauce1 tablespoon distilled white vinegar2 cloves garlic, minced, optionalSalt and freshly ground black pepper
Place the dry rice noodles in a bowl and cover with hot water. Let the noodles soak until they are white and soft but not mushy, about 10 minutes. Drain and set them aside. (If you use a sheet of fresh rice noodles, cut them into 1-inch-wide lengths.)
Bring a small pot of water to a boil and cook the broccoli briefly, 1 to 2 minutes. Drain and set aside.
Heat a wok or large saute pan over medium heat and add 2 tablespoons olive oil. Stir in 2 tablespoons sweet soy sauce, the chicken, the yolk of the left over egg, plus one egg. Stir constantly until the chicken is partially cooked and the egg white has set. Set this aside to rest.
Add the remaining oil to the wok/pot. Stirring constantly, add in 1 whole egg, the rice noodles, remaining soy sauce, fish/oyster sauce, vinegar, garlic, if using, and some salt and pepper. Add the chicken and broccoli mixture and stir to incorporate. Cook for a few minutes, 3-5 minutes, serve immediately.
Serving Size: makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SIMONEKP.
Bring a small pot of water to a boil and cook the broccoli briefly, 1 to 2 minutes. Drain and set aside.
Heat a wok or large saute pan over medium heat and add 2 tablespoons olive oil. Stir in 2 tablespoons sweet soy sauce, the chicken, the yolk of the left over egg, plus one egg. Stir constantly until the chicken is partially cooked and the egg white has set. Set this aside to rest.
Add the remaining oil to the wok/pot. Stirring constantly, add in 1 whole egg, the rice noodles, remaining soy sauce, fish/oyster sauce, vinegar, garlic, if using, and some salt and pepper. Add the chicken and broccoli mixture and stir to incorporate. Cook for a few minutes, 3-5 minutes, serve immediately.
Serving Size: makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SIMONEKP.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 18.4 g
- Cholesterol: 155.4 mg
- Sodium: 949.1 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.6 g
- Protein: 25.6 g
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