Ingredients

The following ingredients have 4 Servings
  • 8 oz wide rice noodles
  • 2 cloves garlic (minced)
  • ½ lb chicken (cut into ½ - inch cubes)
  • 1 c bell pepper (cut into 1- pieces)
  • 1 c carrots (thinly sliced)
  • 1 c broccoli rabe (or regular broccoli)
  • 3-4 tbsp olive oil (divided)
  • 2 eggs (scrambled)
  • 1/3 c soy sauce (gluten free)
  • 2 tbsp fish sauce
  • 1 ½ tbsp rice vinegar
  • 1 ½ tbsp brown sugar
  • 2 tbsp water
  • Green Onions
  • Cilantro
  • Lime

Instruction

  • Bring a large pot of water to a boil. Once it has reached a boil, remove pot from heat and place noodles into water. Soak noodles for 5-6 minutes.
  • Drain water from noodles and rinse with cold water until ready to use.
  • In a medium-sized bowl, combine soy sauce, fish sauce, vinegar, brown sugar and water. Whisk to combine.
  • In a large skillet or wok, over medium heat, drizzle 1 T. olive oil. Add garlic and saute 1 minute. Add cubed chicken and continue cooking over medium heat for 3 minutes.
  • Push chicken to the side of the skillet and drizzle another 1-2 T. olive oil. Add bell pepper, carrots and broccoli rabe. Saute for 4-5 minutes, mixing in chicken during the last 2 minutes.
  • Push all vegetables and chicken to the side of the skillet. Drizzle another 1 T. oil and add eggs. Scramble until cooked through.
  • Add cooked noodles and prepared sauce to the skillet. Cook over medium-low heat for 2-3 minutes.
  • Serve Pad See Ew with green onions, cilantro and lime juice. Enjoy!