-
-
My review
Pad Se Eew
Robert
"Thai-style rice noodle dish with chicken and a bit of a kick. It is a lot easier to make this if you cook it in the pan in two batches instead of one. That way you can customize it the way each person likes it (more chicken, more broccoli, no egg)."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 758 calsOriginal recipe yields 3 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
- Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
- Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 758 calories; 9.9 g fat; 140.1 g carbohydrates; 24.8 g protein; 99 mg cholesterol; 1353 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2541 Ratings
-
-
-
-
-
Most helpful positive review
10/13/2010
Good sauce for the noodles. I just tossed it into our somen noodles and topped it with some catfish from another recipe (Honey Coconut Salmon). It would be great with chopped cilantro and cash...
Most helpful critical review
10/21/2014
The sauce is too dry and too salt and it does not taste like a Thai dish.
Most helpful
Most positive
Least positive
Newest
10/13/2010
Good sauce for the noodles. I just tossed it into our somen noodles and topped it with some catfish from another recipe (Honey Coconut Salmon). It would be great with chopped cilantro and cash...
11/11/2010
Very Tasty and easy to make. I used fresh broccoli instead of frozen but other than that I did it exactly as per the recipe.
10/24/2010
I'm a big fan of thai food but have never tried preparing it until tonight! This was great! The sauce had a great flavor and the spicy kick was perfect. I'm definitely making this again
4/3/2011
This was great and quick! Used tofu instead of chicken and fresh broccoli with red bell peppers. It was a little salty even with low sodium soy. Next time I might use less soy and add a littl...
3/1/2011
Very good! I didn't have any rice noodles, so I ended up using udon and I actually doubled the sauce and put in 2 eggs. It was fantastic! Next time, I'll be sure to pick up rice noodles at th...
7/22/2011
Pad Se Eew is my favorite dish to order at Thai restaurants, but this recipe really didn't taste like it. It was okay, but not great.
8/1/2012
Didn't add chicken. Was good for a quick dinner. Kids ate it up. Doubled the sauce...would have been dry without that. Will make again.
10/31/2011
Loved this recipe. The only addition I made was to double the sauce mixture. My first go round was a little dry, but with another pour of sauce, it was perfect