If you love spice you are going to love this Spicy Pad See Ew! And if you are not a fan of spicy, you can easily reduce the spice factor by eliminating the jalapeno, sriracha, and red pepper flake. It is that easy, and really doesn’t affect the macros or calories of this recipe!

Ingredients to make Spicy Pad See Ew:

Sauce

• 2 tbsp Soy Sauce, Lite
• 1 tbsp Oyster Sauce
• ¾ tbsp Rice Wine Vinegar
• 2 tbsp Water
• 1 tsp Granulated Sugar
• 1 tsp Sriracha

Pad See Ew

• 16 oz Boneless, Skinless, Chicken Breast cut into bite-size pieces
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ½ tbsp Extra Virgin Olive Oil
• 4 cups Water
• 6 oz Stir-Fry Rice Noodles
• ½ tbsp Extra Virgin Olive Oil
• 1 Red Bell Pepper sliced, (about 150 grams)
• 1 Jalapeno sliced, (about 25 grams)
• 3 cloves Fresh Garlic diced, (about 15 grams)
• ¼ cup Water
• 3 heads Baby Bok Choy (about 50 grams)
• 2 cups Spinach torn, (about 85 grams)
• 1 Large Whole Eggs whisked
• ¼ tsp Red Pepper Flake
• ¼ tsp Sesame Seeds

Instructions:

1. Start by making the sauce. In a medium bowl mix: soy sauce, oyster sauce, rice wine vinegar, water, sugar, and sriracha. Mix together until well combined. Then set aside.
2. Heat a large saute pan to medium heat.
3. While the pan is warming season the chicken with black pepper and garlic powder.
4. Once the pan is hot add the oil to the pan, then immediately add the cut chicken to the pan. Spread the chicken around in the pan so that it is one even layer covering the bottom of the pan. Leave the chicken there to cook for about 5 minutes, until the bottom side has started to turn brown.
5. After 5 minutes toss the chicken, cook for another 5 minutes tossing every 2 minutes or so. At this point, your chicken should be just about done. Remove the chicken from the pan, place on a plate or bowl, and save for later.
6. In a medium saucepan bring 4 cups of water to a boil. Once the water is boiling add your rice noodles. Cook for about 6 minutes or the amount of time stated on the packaging. Use thongs to toss the noodles every few minutes to prevent them from sticking together. Once the noodles are done strain the water.
7. While your noodles are cooking. Using the same saute pan you cooked the chicken in, leaving the chicken juices in the pan. Heat the pan to medium heat, add the ½ tbsp of oil to the pan and mix it around to get any suck on piece lifted off the bottom of the pan. Then add the bell pepper, jalapeno, and garlic to the pan. Cook in the oil and remaining chicken juice for 3-5 minutes, until the peppers have softened slightly.
8. Now add the ¼ cup of water to the pan with the peppers and garlic. Then add the bok choy and spinach to the pan. Toss everything together until the water is mostly absorbed and the spinach and bok chop has wilted.
9. Now add the 1 whisked egg, all of your sauce, and chicken to the pan. Toss everything together for 1-2 minutes.
10. Then add your cooked noodles to the pan. Toss everything again until the noodles are well incorporated in the dish and saturated with the sauce.
11. Serve with a sprinkle of red pepper flake and sesame seed.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Asian

Keyword: Chicken, Noodles, Spicy

Servings: 3

Spicy Pad See Ew

Ingredients

Sauce

• 2 tbsp Soy Sauce, Lite
• 1 tbsp Oyster Sauce
• ¾ tbsp Rice Wine Vinegar
• 2 tbsp Water
• 1 tsp Granulated Sugar
• 1 tsp Sriracha

Pad See Ew

• 16 oz Boneless, Skinless, Chicken Breast cut into bite-size pieces
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• ½ tbsp Extra Virgin Olive Oil
• 4 cups Water
• 6 oz Stir-Fry Rice Noodles
• ½ tbsp Extra Virgin Olive Oil
• 1 Red Bell Pepper sliced, (about 150 grams)
• 1 Jalapeno sliced, (about 25 grams)
• 3 cloves Fresh Garlic diced, (about 15 grams)
• ¼ cup Water
• 3 heads Baby Bok Choy (about 50 grams)
• 2 cups Spinach torn, (about 85 grams)
• 1 Large Whole Eggs whisked
• ¼ tsp Red Pepper Flake
• ¼ tsp Sesame Seeds

Instructions

• Start by making the sauce. In a medium bowl mix: soy sauce, oyster sauce, rice wine vinegar, water, sugar, and sriracha. Mix together until well combined. Then set aside.
• Heat a large saute pan to medium heat.
• While the pan is warming season the chicken with black pepper and garlic powder.
• Once the pan is hot add the oil to the pan, then immediately add the cut chicken to the pan. Spread the chicken around in the pan so that it is one even layer covering the bottom of the pan. Leave the chicken there to cook for about 5 minutes, until the bottom side has started to turn brown.
• After 5 minutes toss the chicken, cook for another 5 minutes tossing every 2 minutes or so. At this point, your chicken should be just about done. Remove the chicken from the pan, place on a plate or bowl, and save for later.
• In a medium saucepan bring 4 cups of water to a boil. Once the water is boiling add your rice noodles. Cook for about 6 minutes or the amount of time stated on the packaging. Use thongs to toss the noodles every few minutes to prevent them from sticking together. Once the noodles are done strain the water.
• While your noodles are cooking. Using the same saute pan you cooked the chicken in, leaving the chicken juices in the pan. Heat the pan to medium heat, add the ½ tbsp of oil to the pan and mix it around to get any suck on piece lifted off the bottom of the pan. Then add the bell pepper, jalapeno, and garlic to the pan. Cook in the oil and remaining chicken juice for 3-5 minutes, until the peppers have softened slightly.
• Now add the ¼ cup of water to the pan with the peppers and garlic. Then add the bok choy and spinach to the pan. Toss everything together until the water is mostly absorbed and the spinach and bok chop has wilted.
• Now add the 1 whisked egg, all of your sauce, and chicken to the pan. Toss everything together for 1-2 minutes.
• Then add your cooked noodles to the pan. Toss everything again until the noodles are well incorporated in the dish and saturated with the sauce.
• Serve with a sprinkle of red pepper flake and sesame seed.

Macro Nutrition

Nutrition Facts

Spicy Pad See Ew

Amount Per Serving

Calories 514 Calories from Fat 112

% Daily Value*

Fat 12.4g19%

Saturated Fat 1.2g8%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3.9g

Cholesterol 160.3mg53%

Sodium 974.6mg42%

Potassium 805.2mg23%

Carbohydrates 64.8g22%

Fiber 3.6g15%

Sugar 6.2g7%

Protein 44.5g89%

Vitamin A 170.7IU3%

Vitamin C 212.1mg257%

Calcium 40mg4%

Iron 9.7mg54%

* Percent Daily Values are based on a 2000 calorie diet.

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