Recipe by Robert
"Thai-style rice noodle dish with chicken and a bit of a kick. It is a lot easier to make this if you cook it in the pan in two batches instead of one. That way you can customize it the way each person likes it (more chicken, more broccoli, no egg)."
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dark soy sauce
white sugar, or more to taste
chile-garlic sauce (such as Sriracha®), or more to taste
chicken tenders, cut into bite-size pieces
1 (16 ounce) package
fresh flat rice noodles
crushed red pepper flakes
Good sauce for the noodles. I just tossed it into our somen noodles and topped it with some catfish from another recipe (Honey Coconut Salmon). It would be great with chopped cilantro and cashews and julienned peppers for color.
The sauce is too dry and too salt and it does not taste like a Thai dish.
I'm a big fan of thai food but have never tried preparing it until tonight! This was great! The sauce had a great flavor and the spicy kick was perfect. I'm definitely making this again
Very Tasty and easy to make. I used fresh broccoli instead of frozen but other than that I did it exactly as per the recipe.
This was great and quick! Used tofu instead of chicken and fresh broccoli with red bell peppers. It was a little salty even with low sodium soy. Next time I might use less soy and add a little water.
Very good! I didn't have any rice noodles, so I ended up using udon and I actually doubled the sauce and put in 2 eggs. It was fantastic! Next time, I'll be sure to pick up rice noodles at the store because I'm sure that's even better.
Pad Se Eew is my favorite dish to order at Thai restaurants, but this recipe really didn't taste like it. It was okay, but not great.
Didn't add chicken. Was good for a quick dinner. Kids ate it up. Doubled the sauce...would have been dry without that. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pad Se Eew
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 89
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