Thai Chicken Pad See

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Thai Chicken Pad See calories by ingredient
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Introduction

Use the ingredients listed below, not the ones used to calculate the calories, some ingredients weren't available to calculate the calories so I used something similar to the real ingredient that had the same nutritional profile. Use the ingredients listed below, not the ones used to calculate the calories, some ingredients weren't available to calculate the calories so I used something similar to the real ingredient that had the same nutritional profile.
Number of Servings: 6

Ingredients

    INGREDIENTS

    One 12-ounce package wide rice noodles (can substitute egg noodles)
    1 1/2 cups broccoli, cut into bite-size florets
    3 tablespoons olive oil
    2 tablespoons sweet soy sauce
    2 tablespoons regular soy sauce
    2 chicken breasts, sliced diagonally into thin pieces
    3 eggs
    1 tablespoon fish sauce or oyster sauce
    1 tablespoon distilled white vinegar
    2 cloves garlic, minced, optional
    Salt and freshly ground black pepper

Tips

marinate the chicken for an hour in advance using the white of an egg (make a small hole in the top and drain egg white onto chicken), pinch of paprika, pepper, and red pepper flakes.


Directions

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.

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