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Added on April 26, 2014

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Authentic Thai recipe for Pan Fried Rice Noodles with Chinese Broccoli

Pan Fried Rice Noodles with Chinese Broccoli

If you loved that Pad See Ew (ผัดซีอิ้ว) that you had the other night at your favorite Thai place, try this easy to follow recipe so you can make it at home. Made with soft and chewy rice noodles that are pan fried with Chinese broccoli and either sliced pork or chicken. You'll love it.

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Ingredient List:

  • 1/2 pound, about 2 cups Wide Rice Noodles
    (Fresh noodles)
  • 1/2 Cup thinly sliced Chicken Breast
  • 1 Cup Chinese broccoli
    (Coursely cut)
  • 1 Chicken Egg
    (fresh egg)
  • 1/2 slice Brown or Yellow Onion
    (just enough to get about 4 - 5 small pieces of onion)
  • 1 - 2 Baby corns
    (cut lengthwise into slices)
  • 2 - 3 small pieces Carrot
  • 2 - 3 thin slivers Thai Long Chili
    (mild chili (red, yellow, or orange))
  • 3 - 4 Garlic
    (small cloves of garlic, not peeled)
  • 1 teaspoon White cane sugar
    (plus more to serve at table)
  • 2 teaspoons Oyster Sauce
  • 2 teaspoons Light Soy Sauce
  • 1/2 teaspoon Dark Sweet Soy Sauce
  • 2 Tablespoons Vegetable Oil

Basic Directions:

Fry garlic and onion in oil for about 30 seconds, then add the chicken meat. Fry until it is almost cooked.

Add baby corn, carrot, and chilies, and continue frying. Crack the egg in and stir it up well.

Add light soy sauce, oyster sauce, and sugar. Stir well and cook until it starts to get a little brown.

Add the broccoli, then add the noodles. Stir in well, then add the dark sweet soy sauce. Push the noodles into the sauce and continue frying until all liquid is absorbed and the broccoli gets a little wilted. Serve immediately

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