Thai Noodles with Chicken & Broccoli (Pad See Ew)

Thai Noodles with Chicken & Broccoli (Pad See Ew)
Servings: 4 Yield: 6 cups Active Time 25 mins Total Time 30 mins


  • 6 ounces wide rice noodles
  • 3 tablespoons vegetable oil
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon rice vinegar
  • 1 pound bunch broccoli, cut into bite-sized florets (4 cups)
  • 12 ounces skinless, boneless chicken breast halves, cut into 1-x 2-inch strips
  • 2 eggs, beaten
  • Lime wedges for serving, optional

Make It

1. Prepare the rice noodles according to package directions; rinse under cold water, then drain and transfer to a bowl. Drizzle the noodles with 1 Tbs. of the vegetable oil and toss to coat; set aside.

2. In a small bowl, combine the oyster sauce, soy sauce, sugar, fish sauce, and rice vinegar.

3. Heat another 1 Tbs. of vegetable oil in a wok or extra-large skillet over medium-high. Add the broccoli and cook, stirring occasionally, 5 minutes. Add the remaining 1 Tbs. of oil and cook the chicken until golden brown, 2 to 3 minutes. Push the chicken and broccoli to one side of the pan and add the eggs, using your spoon to quickly scramble them, then stir everything together.

4. Add the prepared noodles to the pan and pour the sauce over the top; stir to combine. Cook 2 more minutes, or until the noodles get slightly caramelized and the chicken is cooked through. Serve with lime wedges, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 426, Fat, total (g): 15, chol. (mg): 155, sat. fat (g): 2, carb. (g): 45, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 8, Trans fatty acid (g): , fiber (g): 4, sugar (g): 5, pro. (g): 28, vit. A (IU): 721, vit. C (mg): 81, sodium (mg): 645, Potassium (mg): 558, calcium (mg): 80, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.