Chicken Pad See Ew Recipe
This Chicken Pad See Ew recipe brings together tender chicken, tender-crisp broccoli, eggs, and wide rice noodles in a savory soy‑oyster sauce. Ready in about 30 minutes, it’s a vibrant stir‑fry noodle dish that’s satisfying any day of the week.
What You Will Need
Ingredients
- 1 Tbsp. peanut oil
- 2 tsp. Lee Kum Kee Minced Garlic
- 1 cup chicken thighs, sliced
- 4 stems Chinese broccoli
- 1 lb. rice noodles, stick form
- ½ tsp. chili pepper flakes, for garnish
Seasoning
- 2 Tbsp. Lee Kum Kee Chiu Chow Chili Oil
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Heat skillet with peanut oil. When hot, add in Lee Kum Kee Minced Garlic and cook down for 2 minutes.
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Add in the sliced chicken thighs and sauté for 5-7 minutes until brown and just about cooked through. Then add in the Chinese broccoli and keep cooking and tossing.
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Meanwhile in a pot, boil water, then blanch the rice noodles for 3 minutes. Drain, then add into the skillet along with the Lee Kum Kee Chiu Chow Chili Oil and Lee Kum Kee Panda Brand Cooking Soy Sauce. Keep tossing to coat the noodles.
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Plate the pad see ew, garnish with crushed red pepper and serve.
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