Chicken Pad See Ew | Dorothy Lane Market

Chicken Pad See Ew

PREP TIME 20 mins
COOK TIME 20 mins
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters


  • 1 lb DLM Boneless, Skinless Chicken Thighs
  • ½ cup oyster sauce
  • 4 Tbsp soy sauce
  • 4 Tbsp rice vinegar
  • 2 Tbsp sugar
  • 4 Tbsp vegetable oil
  • Pinch of red chili flakes or minced Thai chili
  • 1 bunch of broccolini or broccoli rabe
  • 4 eggs, beaten
  • 1 lb wide rice noodles, prepared
  • Salt and white pepper to taste


Slice chicken into thin strips. Mix chicken with oyster sauce and set aside.
Stir together soy sauce, vinegar, and sugar in another bowl and set aside.
In a wok or large sauté pan, heat 2 Tbsp oil and stir fry garlic, chili, and broccoli until crisp and tender, about 1-2 minutes. Remove from pan.
Add remaining oil and stir-fry chicken over medium-high heat until just cooked, about 4-5 minutes. Transfer to plate.
Add eggs to the wok and let cook till just set without stirring. Chop into smaller pieces then add the prepared noodles and stir-fry till hot.
Add back in the broccoli, chicken, and sauce, and season to taste with salt and white pepper. Serve with lime wedges and chopped cilantro.


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