Pad See Ew with Chicken
After gorging myself on delicious wedding eats [not mine] all weekend in Spokane. I needed something easy, light[er], and with vegetable[s].
There was a serious spread at Stella’s, where the rehearsal dinner was — a cheese plate, a mixed green salad, a delectable cassoulet, airy gougères, roasted vegetables, Coq au Vin, and simultaneously the lightest and richest chocolate mousse of all time. It was comfort food heaven.
The next night, at the reception, A Couple of Chefs had no problem continuing my food coma with pesto pasta salad, three cheese macaroni, zucchini, sun-dried tomato, and goat cheese lasagna, pulled pork [which I promptly smothered all over the macaroni], roasted asparagus, and chicken and vegetable skewers. I channelled my inner fat kid and just kept eating. Wearing a stretchy dress has its perks.
So back to the meal at hand. I really wasn’t feeling coconut milk in the typical curry I’ll make up. A stir fry seemed much more the thing that I craved. This is ridiculously simple, and made even more simple by using frozen broccoli. Did I mention I’m tired from the six hour drive? This recipe was made even better by using up some more of the oyster sauce that’s been sitting in the fridge. Not having to buy more condiments for the dwindling real estate in the fridge is always a win.
Inspiration: A Beautiful Mess
Ingredients
- 1/2lb chicken breast, sliced into 1/4″ pieces
- 10oz bag of frozen broccoli crowns
- 3 cloves of garlic, minced
- 1 1/2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon brown sugar
- 2 teaspoons rice vinegar
- 6oz rice noodles, uncooked
- 1-2 pinches of chile flakes
- chopped cilantro, for garnish
Preparation
Cook the rice noodles according to package directions. It usually involves boiling some water, removing it from the heat and tossing in the noodles for 8-10 minutes until they’re the desired doneness. Drain and set aside.
Whisk together the soy sauce, oyster sauce, brown sugar, and rice vinegar. Stir in the chile flakes and set aside.
In a large skillet, heat the sesame oil. Add the broccoli, garlic, and chicken. Stir occasionally. Once the chicken is no longer pink, add the noodles, and pour in the sauce. Stir until everything is fully incorporated and mixed in. Cook for a few more minutes while the sauce thickens.
Serve topped with chopped cilantro. Add more chile flake or hot sauce as you see fit.