Chicken Pad See Ew
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
4 garlic cloves, thinly sliced
Pinch of red chili flakes or minced Thai chili
1 bunch broccolini or broccoli rabe, chopped
4 eggs, beaten
1 lb wide rice noodles (try A Taste of Thai), prepared
Salt and white pepper to taste
GARNISH IDEAS: lime wedges, chopped cilantro
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 with out 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.