Empty My Fridge
20-Minute Chicken Pad See Ew That Tastes Like Bangkok Street Food
Ingredientes
- Chicken breast¾ lb
- Salt
- White pepper
- Molho shoyu2 colheres de sopa
- Dark soy sauce3 colheres de sopa
- Cornstarch1 colher de chá
- Vegetable oil4 colheres de sopa
- Oyster sauce1 colher de sopa
- Fish sauce1 colher de sopa
- Sugar1 colher de chá
- Rice noodle · dried14 oz
- Egg2
- Brócolis3 talos
- Garlic3 dentes
Modo de preparo
- Put the sliced chicken in a bowl, sprinkle in the salt and mix until slightly tacky. Add the white pepper, soy sauce and dark soy sauce and mix well.
- Stir the cornstarch and water into a slurry, add it to the chicken and mix until evenly coated. Add the oil and mix again.
- Whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and water until combined.
- Boil water in a pot over high heat. Cook the rice noodles for about 3 minutes until softened but still slightly undercooked. Move them straight into cold water, then drain well.
- In a wok over high heat, add 1 tablespoon of oil. Stir-fry the chicken for about 3 minutes until fully cooked, then remove it from the wok.
Resumido do vídeo de CiCi Li. Assista para ver os detalhes.
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