Description
A quick and authentic Thai stir-fry featuring wide rice noodles, chicken, Chinese broccoli, and eggs in a savory-sweet dark soy sauce. This recipe captures the smoky ‘wok hei’ flavor in under 20 minutes.
Ingredients
Scale
- 8 ounces (225g) wide flat rice noodles (sen mai)
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white sugar
- 1/2 teaspoon white pepper
- 2 large bunches Chinese broccoli (gai lan), approx 400g
- 1 pound (450g) boneless, skinless chicken thighs, sliced thin
- 2 large eggs
- 4 cloves garlic, minced
- 3 tablespoons neutral oil (canola, grapeseed, or peanut)
- 1 tablespoon vegetable oil (for coating noodles)
- 1/2 cup bean sprouts (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Soak dried rice noodles in warm water for 30-45 minutes until soft but chewy, or rinse fresh noodles in cold water. Drain well and toss with 1 tablespoon of neutral oil to prevent sticking.
- In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper until the sugar is dissolved. Set aside.
- Slice chicken thighs into thin strips. Wash and trim Chinese broccoli, cutting stems into 2-inch pieces and leaves into larger chunks. Keep stems and leaves separate. Mince garlic and whisk eggs with a pinch of salt.
- Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon oil, pour in eggs, and scramble quickly until slightly runny. Remove eggs and set aside.
- Add another tablespoon of oil to the hot wok. Sear chicken in a single layer for 1-2 minutes until browned, then stir-fry for 1 minute until cooked. Remove chicken and set aside with eggs.
- Add the last tablespoon of oil to the wok. Stir-fry garlic for 10 seconds, then add broccoli stems. Cook for 1 minute, add leaves, and cook for another minute until wilted but tender-crisp. Push vegetables to the side.
- Turn heat to high. Add noodles to the center and pour sauce over them. Toss vigorously to coat noodles evenly. Add chicken and eggs back to the pan. Toss for another minute until noodles are glossy and slightly charred.
- Remove from heat. Toss in bean sprouts if using. Serve immediately, garnished with fresh cilantro.
Notes
Do not overcrowd the pan to ensure high heat and proper charring. Soak noodles rather than boiling them to maintain texture. Use dark soy sauce for authentic color and flavor. If cooking for more than two people, cook in batches. Do not freeze leftovers as noodles become mushy.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate per person
- Calories: 450
- Sugar: 12
- Sodium: 900
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Thai food, pad see ew, stir fry, rice noodles, chicken stir fry, quick dinner, wok hei, Chinese broccoli, gai lan, authentic Thai recipe