Chicken Pad See Ew

When I lived in Central Texas, I used to go to an awesome Thai food restaurant with one of my favorite people in the entire world, Dani. Mostly, I miss those times, but I also really miss that food.

If you haven’t guessed, they don’t have Thai food in my neck of the timberland forest.

Asian food is really intimidating to me, because I don’t understand the spices and sauces. It all just seems magical and, you guessed it… foreign.

But last night, the craving became too much for me to suppress, and I succumbed to my ambitions. It was one of the easiest meals I’ve ever made, and quite possibly THE most delicious (Yup, I said it.) Luke and I each ate two portions, and were still kind of wanting more.

Chicken Pad See Ew (East Texas Style)
serves two really hungry people

10 ounces “No Yolks” egg noodles*
1/4 cup, plus more as necessary, olive oil
2 cloves garlic, minced
2 small chicken breasts, thinly sliced (makes about 1 cup)
6 tablespoons low sodium soy sauce
3 tablespoons sugar
2 eggs
1 cup fresh broccoli florets

Cook noodles according to package directions until al dente (don’t overcook!!). Drain, set aside.

Meanwhile, heat 1/4 cup olive oil in a wok over high heat. Add minced garlic. It will pop and sizzle, so be careful! The high heat is necessary for an authentic Thai flavor, but if you start getting stressed or feeling rushed, you can lower the heat a bit.

Add sliced chicken, stir to cook. Once it begins to brown, add the cooked noodles. Stir to separate any noodles that are stuck together.

Add the soy sauce and the sugar, stir until everything is well coated.

Using a wooden spatula, open a spot in the middle of the wok and crack both eggs in the open spot. Stir until the egg begins to solidify, and then stir it into the noodles. Add broccoli florets, and stir continuously until the broccoli begins to wilt, about two minutes.

If the dish seems a little dry, drizzle a little additional olive oil over the dish, and stir well. Serve with Sriracha hot sauce on the side– I smother mine with it!

*Authentically, you’d use wide, flat rice noodles, but they were unavailable to me. I bought 12 ounce bag of yolk free egg noodles, cooked the whole bag, and didn’t quite use all of it. So, the 10 ounces is approximate.

Kelsey May

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2 responses to “Chicken Pad See Ew

  1. I SO miss our lunch dates! You’re going to have to teach me how to make this one!

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