Gluten-Free Pad See Ew with Chicken

Instructions

1. 1Prepare the about 450 g Wide Rice Noodles by following the package instructions. Once cooked, drain them thoroughly and set them aside to prevent sticking.
2. 2Cut the about 450 g Chicken Breast into bite-sized pieces, about 2.54 cm cubes. Chop the 1 bunch Chinese Broccoli into 5.08 cm pieces. Mince the 3 cloves Garlic until very fine.
3. 3Heat 2 tbsp Vegetable Oil in a large 30.48 cm skillet or wok over medium-high heat, which is approximately 190°C.
4. 4Add the minced 3 cloves Garlic to the hot oil and stir-fry for about 30 seconds until you can smell its fragrance.
5. 5Add the bite-sized about 450 g Chicken Breast pieces to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
6. 6Push the cooked chicken to one side of the skillet. Crack the 2 Eggs into the empty space and gently scramble them until they are mostly set, about 1-2 minutes.
7. 7Add the prepared about 450 g Wide Rice Noodles and the 5.08 cm pieces of 1 bunch Chinese Broccoli to the skillet with the chicken and eggs. Pour over the 3 tbsp Soy Sauce (Gluten-Free Tamari), 2 tbsp Sweet Soy Sauce (Kecap Manis), and 1 tbsp Rice Vinegar.
8. 8Toss everything together gently but thoroughly for 2-3 minutes, ensuring the noodles and broccoli are coated in the sauce and heated through. The broccoli should be tender-crisp, and the noodles should be pliable and hot.
9. 9Serve the Pad See Ew immediately.

Substitutions

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