Recipe of the Week: Thai Stir Fry Noodles
March 2021 by Brenda Yin
What's for dinner tonight? Try this Thai Stir Fry Noodles recipe also known as "Pad See Ew" by Chew Out Loud. It's easy, filled with flavor, and is ready in 20 minutes. You guessed it! We're featuring Thai Kitchen Rice Noodles on Magic Receipts! Add it to your Shopping List and earn $0.34 cash back!
Ingredients:
For the Sauce:
- 3 TB soy sauce*
- 1 TB pure honey
- 4 TB Asian oyster sauce
- 1 TB Asian rice vinegar
- 2 TB granulated sugar
For Stir Fry:
- 14 oz dry wide-cut Asian rice noodles*
- 4 TB canola oil
- 4 cloves garlic, chopped
- 1 large raw boneless/skinless chicken breast, sliced into bite-size pieces and tossed with 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 large eggs
- 1 entire bunch of clean spinach leaves
- Optional: Sriracha for serving, if you like some heat!
Instructions:
- In a bowl, combine all sauce ingredients and whisk to combine well. Set aside.
- Soak or prepare rice noodles according to package instructions. Drain and set aside.
- In a large wok, add oil and garlic. Stir constantly over medium-high heat until fragrant, about 30 sec. Take care that garlic doesn’t burn. Add seasoned/sliced chicken and stir well, about 1 minute. Push browned chicken to edges of wok, leaving a center well. There should still be plenty of oil in the center; add 1-2 TB oil if it’s dry. Crack eggs one at a time into center well. Stir eggs in center until fully scrambled. Add drained rice noodles to the chicken/egg mixture. Add the sauce evenly over noodle mixture.
- Using long chopsticks or spatula, gently toss noodle mixture so it’s fully coated in sauce. Add spinach leaves and stir just to wilt. Remove from heat immediately, and serve while hot. Serve with Sriracha on the side, if desired.
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