Pad Se-Iw

In addition to the recipes I know my family likes, I decided to try a new recipe at least once a week, this one is a new recipe, but not a new dish. My husband served a mission in Thailand 10 or so years ago, so we've always loved Thai food and are always looking for and trying new recipes. This is one that I saw on Good Things Utah from one of our favorite restraunts, Thai Siam. I tried it last night, and it was good, but I think next time I'm going to double the sauce, it just wasn't enough. And, I didn't have my camera last night, so next time I make it, I'll take a picture and post it. :)

Don't be scared of the ingredients, I believe you can get them all at a regular grocery store, but they are much cheaper if you go to an Asian market. (And, the amounts here have not been doubled)

Ingredients:
1 Tbsp. oyster sauce
1 Tbsp. sugar
1 tsp. sweet soy sauce
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 egg (I did two)
3 oz. broccoli
5 oz. chicken, cut up into thin strips
9 oz. wide rice noodles (fresh is best, but if you can't find any, use dried. Boil a large pot of water and add about a Tbsp of oil to it. Put in half a pound of rice noodles and boil for 4 minutes. Rinse well.)
black pepper to taste

Heat oil in wok. Add egg, scramble in oil. Add chicken and stir unti chicken is just cooked. Add oyster sauce, sweet soy sauce, sugar and soy sauce (already mixed together). Mix in with chicken and egg. Add broccoli. Stir everything to mix thoroughly. Add noodls. Stir again until noodles are hot. Serve garnished with black pepper.

Again, super easy, and the oyster sauce and sweet soy sauce will last quite awhile. I have at least one other recipe I'll post that uses them. (Also, again, my 4-year-old loved this and asked for seconds!)

Grocery List:
oyster sauce
sweet soy sauce
broccoli
eggs
chicken
wide rice noodles