Thai-Style Stir-Fried Noodles with Chicken and Broccolini

Name: Thai-Style Stir-Fried Noodles with Chicken and Broccolini
Yield: Serves 4
Cuisine: Thai
Ingredients: 1/3 cup, white vinegar; 1 , serrano chile, stemmed and sliced into thin rings; 2 (6-ounce), boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices; 1 teaspoon, baking soda; 8 ounces (1/4-inch-wide), rice noodles; 1/4 cup, vegetable oil; 1/4 cup, oyster sauce; 1 tablespoon plus 2 teaspoons, soy sauce; 2 tablespoons, packed dark brown sugar; 1 tablespoon, white vinegar; 1 teaspoon, molasses; 1 teaspoon, fish sauce; 3 , garlic cloves, sliced thin; 3 , large eggs; 10 ounces, broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)

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Appears in Cook's Illustrated September/October 2012, America's Test Kitchen TV

SERVES4

TIME1½ hours

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WHY THIS RECIPE WORKS

Pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, chicken, crisp broccoli, and moist egg, bound with a sweet and salty soy-based sauce—is a simple dish that makes it a natural choice for a weeknight meal. To simul...

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