Chicken Pad See Ew | Dorothy Lane Market

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    Chicken Pad See Ew

    PREP TIME 20 mins
    COOK TIME 20 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Sep 8th, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 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

    INSTRUCTIONS

    1
    Slice chicken into thin strips. Mix chicken with oyster sauce and set aside.
    2
    Stir together soy sauce, vinegar, and sugar in another bowl and set aside.
    3
    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.
    4
    Add remaining oil and stir-fry chicken over medium-high heat until just cooked, about 4-5 minutes. Transfer to plate.
    5
    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.
    6
    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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    Chicken Pad See Ew

    PREP TIME 20 mins
    COOK TIME 20 mins
    SERVINGS 4

    INGREDIENTS

    • 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

    INSTRUCTIONS

    1
    Slice chicken into thin strips. Mix chicken with oyster sauce and set aside.
    2
    Stir together soy sauce, vinegar, and sugar in another bowl and set aside.
    3
    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.
    4
    Add remaining oil and stir-fry chicken over medium-high heat until just cooked, about 4-5 minutes. Transfer to plate.
    5
    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.
    6
    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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