Chicken Pad See Ew

You can skip the take out because this homemade Chicken Pad See Ew is beyond easy to make right in the comfort of your own home in 30 minutes or less!

Prep:
15
minutes
Cook:
15
minutes
TOtal:
30
minutes

Ingredients

  • 2 Packages thick rice noodles, rice flake noodles or rice noodles of your choice. NOTE: I love thick noodles, so I try to find the thickest possible. I used rice flake noodles. I sourced mine from Seafood City in Chicago. You can purchase them online, any seafood city in your area or asian mart.
  • 1 Cup Chinese broccoli or regular broccoli florets + spinach leaves, chopped
  • Chicken, hammered/tenderized thin and sliced into pieces
  • 2 Eggs, scrambled
  • 2 TBSP Soy sauce
  • 2 TBSP Oyster sauce
  • 1 TBSP Rice vinegar
  • 1 TBSP Honey
  • 3 TBSP Vegetable oil, divided
  • 2-3 Fresh garlic cloves, finely minced
  • Honey peanuts, chopped for garnish

Instructions

  1. Chop your Chinese broccoli or your regular broccoli into pieces. NOTE: the Chinese broccoli can be sourced at any asian or international market. It will have stalks at the end and you want the stalks too, sliced. But, if you cannot find the Chinese broccoli you can absolutely use regular broccoli florets. Measure out your broccoli and set aside.
  2. Finely mince your fresh garlic, place in a bowl and set aside.
  3. Chop your honey roasted peanuts for your garnish, place in a bowl and set aside.
  4. Place a piece of parchment paper down on a cutting board. Place your filleted boneless skinless chicken breasts on the parchment paper. Place another piece of parchment paper over it. Using a meat hammer, hammer the chicken to make the pieces thinner before you cut. Hammer until until about 1/4-1/2 inch thick.
  5. When done, discard your parchment paper pieces and cut your chicken into a mix of thin cubes and strips. Place in a bowl and set aside.
  6. Make your sauce by combining: 2 TBSP soy sauce, 2 TBSP oyster sauce, 1 TBSP rice vinegar and 1 TBSP honey. Whisk all ingredients and set aside.
  7. Cook your noodles according to package. Bring a pot of water to boil, once boiling add noodles and cook 5-7 minutes or until soft and al dente. Make sure to not over cook them. When done, transfer the noodles to a cold water bath and let them soak until you are ready to add to the dish.
  8. Begin by heating a wok or pan over medium heat. Once hot, add vegetable oil and heat. Once heated, add your chicken. Season with some salt and pepper to your liking. Cook until they are white and no longer pink. When done remove from wok or pan, place on a plate and set aside.
  9. Add another 1 TBSP vegetable oil to the wok/pan. Crack your eggs on your counter and add to the wok. Cook until they are scrambled and fluffy. Remove from heat, place on a plate and set aside.
  10. Add your final 1 TBSP vegetable oil to the wok/pan, followed by your Chinese broccoli. Sauté your broccoli for 2-3 minutes until bright vibrant green.
  11. Add your cooked chicken back to the wok, followed by your cooked scrambled eggs and then add as much or as little noodles as you would like. NOTE: I would start with less noodles about 2-3 cups and then add from there. You want the dish to be saucy. The more noodles the more the sauce soaks into them. So, add as much or little noodles after you add the sauce in.
  12. Pour your sauce over all of the ingredients in your wok, mix well and cook to simmer the sauce. Cook about 3-5 minutes. At this time you can continue to add as little or as much extra noodles as you would like.
  13. When done, remove from heat and garnish with your honey roasted peanuts.
  14. ENJOY!