Chicken Pad See Ew (Lighter)

By using lean chicken breast, nutrient-rich broccoli, and controlled amounts of oil and natural sweeteners, this stir-fry delivers an authentic Thai flavor profile rich in protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g (19.4 oz) raw chicken breast, sliced · 616 kcal in the whole recipe
• 220 g (7.8 oz) wide dry rice noodles · 801 kcal in the whole recipe
• 300 g (10.6 oz) broccoli florets, chopped · 102 kcal in the whole recipe
• 2 large eggs (100 g) · 143 kcal in the whole recipe
• 1 tbsp (13 g) canola oil · 117 kcal in the whole recipe
• 3 tbsp (48 g) low-sodium soy sauce · 27 kcal in the whole recipe
• 1 tbsp (18 g) fish sauce · 6 kcal in the whole recipe
• 1 tbsp (12 g) brown sugar · 46 kcal in the whole recipe
• 1 tbsp (15 g) white vinegar · 3 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe

Method

1. Soak the dry rice noodles in hot water according to package directions until softened, then drain well.

   

2. In a small bowl, whisk together the low-sodium soy sauce, fish sauce, brown sugar, and white vinegar.

   

3. Heat canola oil in a wok or large pan over high heat, sauté minced garlic for 30 seconds, then add sliced chicken breast and stir-fry for 4-5 minutes until cooked through.

   

4. Push chicken to one side of the pan, add broccoli florets with 2 tablespoons of water to steam-fry for 2 minutes, then scramble the eggs on the empty side until lightly set.

   

5. Add the drained rice noodles and the sauce mixture to the wok, stir-frying on high heat for 1-2 minutes until everything is evenly coated and hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.