Thai-Style Stir-Fried Noodles with Chicken and Broccolini

From America's Test Kitchen Season 13: Asian Takeout Favorites

Why this recipe works:

We wanted to create a version of pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, with chicken, crisp broccoli, and moist egg, bound with a sweet and salty soy-based sauce—that would work in the American home kitchen. We substituted supermarket ingredients for… read more

We wanted to create a version of pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, with chicken, crisp broccoli, and moist egg, bound with a sweet and salty soy-based sauce—that would work in the American home kitchen. We substituted supermarket ingredients for hard-to-find fresh rice noodles, Chinese broccoli, and sweet Thai soy sauce, but it was simulating the high heat of a restaurant wok burner on a lower-output home stovetop that was the real challenge. Since we were already using maximum heat, we increased the surface area by using a 12-inch nonstick skillet, and we cooked the dish in batches, combining all of the components right before serving. Most important, we found that eliminating much of the stirring in our stir-fry helped us achieve the all-important char that characterizes pad see ew.

less

Serves 4

The flat pad thai–style rice noodles that are used in this recipe can be found in the Asian foods section of most supermarkets. If you can’t find broccolini, you can substitute an equal amount of conventional broccoli, but be sure to trim and peel the stalks before cutting.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection