Pad See Ew II

Ingredients

• 2 chicken breasts, cubed or sliced thin
• 4-6 cups broccoli or cauliflower
• 1/2 cup Just Egg
• 5 garlic cloves, minced
• 1 cup Dark Soy Sauce
• 1/2 cup Soy Sauce
• 1 TBSP Fish Sauce
• 3 TBSP Brown Sugar
• 1 pgk thin rice noodles
• 1-3 tsp crushed red pepper flakes

Dark Soy Sauce

• 1/4 cup soy sauce
• 3 TBSP Molasses
• 1 TBSP Sugar

Directions

1. Scramble Just Egg to until about 70% done
2. Mix Dark Soy Sauce
3. Soak noodles in warm water, about 4-5 mins
4. Cut noodles in half with scissors, continue to soak
5. In a wok or large skillet on high heat; add 1-2 TBSP oil
6. Once oil is hot, add garlic. Stir constantly
7. Add chicken, cook until about 50% done
8. Add dark soy sauce and regular soy sauce
9. Stir to coat
10. Add vegetables, cook until soft
11. Turn heat to low
12. Add noodles, stir and cook for 3-4 mins
13. Make a hole in the middle of the wok, add Just Egg
14. Fold egg into noodles and chicken
15. Add Fish sauce and brown sugar
16. Turn off heat
17. Check taste, should be sweet and salty. Add a little more fish sauce for salty or sugar for sweet.
18. Garnish with crushed red pepper flakes

Yum

Notes:

I learned this recipe taking a cooking class from Sydney and Chef Pat of Quarantine Cooking. My broccoli wasn’t looking too good when I got it out of the fridge, so I used cauliflower. I wish I’d used Spinach instead. Mostly because we just aren’t huge cauliflower fans. It tasted great, just prefer the texture of spinach.

Chef Pat had some great insight he shared, including the difference between dark and regular soy sauce. Dark Soy Sauce (in Thai cooking) is a sweet soy sauce, hence the molasses used to make it from regular soy sauce. If you plan to buy dark soy sauce, make sure it has sugar or molasses in the ingredients.