Description
A quick, budget-friendly, and kid-approved Thai stir-fry made with flat rice noodles, Chinese broccoli, and eggs. This recipe delivers restaurant-quality flavor in just 20 minutes using simple pantry staples.
Ingredients
- 8 ounces (225g) flat rice noodles (fresh or dried)
- 2 cups chopped Chinese broccoli (gai lan) or substitute
- 2 large eggs
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar (brown or white)
- 2 tablespoons water or broth
- 2 tablespoons vegetable oil
Instructions
- Prep ingredients: Chop Chinese broccoli (stems and leaves separately), mince garlic, and whisk together soy sauce, oyster sauce, sugar, and sesame oil in a small bowl.
- Cook noodles: If using fresh noodles, rinse under cold water. If using dried, soak in warm water until soft. Boil fresh noodles for 2-3 minutes until tender, then drain and toss with a tiny bit of oil to prevent sticking.
- Scramble eggs: Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Scramble eggs quickly until just set but still soft, then remove from pan and set aside.
- Sauté aromatics and greens: Add remaining 1 tablespoon of oil to the hot pan. Stir-fry garlic for 30 seconds until fragrant. Add broccoli stems and cook for 1 minute, then add leaves and cook for 1-2 minutes until wilted but tender-crisp.
- Combine and sauce: Return noodles and eggs to the pan. Pour sauce mixture over everything. Toss constantly for 1-2 minutes until noodles are coated, slightly charred, and sauce is thickened. Add a splash of water if too dry.
- Serve: Transfer to a serving bowl and garnish with green onions or chili flakes if desired. Serve immediately.
Notes
[“High heat is key to achieving ‘wok hei’ (charred flavor).”, ‘Do not overcrowd the pan; cook in batches if doubling the recipe.’, ‘Fresh rice noodles are preferred for texture; dried noodles must be soaked, not boiled.’, ‘Leftovers taste better the next day as noodles absorb more sauce.’, ‘Do not freeze this dish as noodles become mushy.’, ‘For gluten-free: Use tamari and ensure oyster sauce is gluten-free.’, ‘For vegetarian: Swap oyster sauce for vegetarian/mushroom sauce.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 6
- Sodium: 680
- Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 12
Keywords: Thai food, pad see ew, stir fry, budget meal, weeknight dinner, rice noodles, Chinese broccoli, quick recipes, family meals