Thursday, November 21, 2013

Thai Pad Se Ew

Really weird name right?  But it's my absolute favorite thing ever to order at Thai restaurants (besides mango and sticky rice...holy smokes).  Sort of like Pad Thai with way less peanut mess in there.

Thai brown rice noodles, chicken, soy sauce, garlic, broccoli, peppers...I dunno this stuff knocks the socks off plain old Pad Thai.

I know it's almost Thanksgiving week and I'm supposed to be making like...pie or something I'm sure.  But I've been meaning to post this recipe forever and am just now getting around to it so, enjoy!

 It's way colorful too!

Thai Pad Se Ew
(adapted from allrecipes)

1 package brown rice noodles (flat is best, but I couldn't find them in Georgia)
1/2 orange bell pepper, sliced
1/2 red bell pepper, sliced
1 onion, chopped
2 chicken breasts, cubed
1 head broccoli, chopped into small florets
1 egg
2 tsp olive oil
2 Tbsp minced garlic
2 Tbsp dark (full sodium) soy sauce
4 Tbsp light (reduced sodium) soy sauce
2 Tbsp granulated sugar
2 tsp chili-garlic sauce (I used Sriracha)
Sesame seeds (if desired)
Red pepper flakes (if desired)

In a large pan, heat olive oil over medium heat.  Once hot, add garlic and onion, cooking for about 2-3 minute or until garlic becomes fragrant and onions are translucent.  Add chicken, peppers, and broccoli, cooking until done through.

While chicken is cooking, add both types of soy sauce, sugar, and chili-garlic sauce to a separate small saucepan.  Stir to combine.  Heat until simmering, allow to simmer about 5 minutes before turning heat to lowest setting.

Boil noodles according to package directions.  Drain.  Return to pot.  Add the chicken mixture.  In the same pan that you used for the chicken, crack an egg and scramble, breaking up as you go.  Add the egg to the noodles and chicken.  Finally, pour in sauce and mix thoroughly.  Top with sesame seeds and red pepper flakes as desired.

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