Pad See Ew Noodles

Ingredients

Wide rice noodles

8 oz

Vegetable oil

3 tablespoons

Garlic, minced

3 cloves

Chicken breast, sliced

1 lb

Eggs, beaten

2

Broccoli florets

2 cups

Carrots, julienned

1 cup

Dark soy sauce

3 tablespoons

Oyster sauce

2 tablespoons

Fish sauce

1 tablespoon

Brown sugar

1 tablespoon

White pepper

1/2 teaspoon

Green onions, chopped

1/4 cup

Lime wedges

for serving

Instructions

1. Soak the wide rice noodles in warm water for about 10 minutes until they are softened. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic to the hot oil and sauté for about 1 minute until fragrant, being careful not to let it burn.
4. Add the sliced chicken breast to the wok. Cook, stirring frequently, for about 5-7 minutes until the chicken is browned and cooked through.
5. Push the cooked chicken to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the chicken.
6. Add the broccoli florets and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are tender but still vibrant.
7. Add the drained rice noodles to the wok and stir-fry for an additional 2 minutes, ensuring everything is well combined.
8. In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, brown sugar, and white pepper until smooth.
9. Pour the sauce mixture over the noodles and vegetables in the wok. Stir-fry for another 2 minutes, making sure the noodles are well coated and heated through.
10. Remove from heat and garnish with chopped green onions.
11. Serve hot with lime wedges on the side for an added zesty kick.