Spicy, Sweet, and Savory.
This dish gives Pad See Ew a run for its money.
Cookware & Appliances Needed
- Stovetop or Hot plate
- 13 inch Wok
- Glass measuring cup
- Cutting board
- Knife of choice
- Utensil to cook
Ingredients for the sauce
- Thin soy sauce or regular soy sauce – 1 TBSP
- Dark/Black soy sauce – 1 TBSP
- Fish sauce – 1/2 TSP
- Sesame oil – 1 TBSP
- Oyster sauce – 1 TBSP
- Palm sugar – 1 cube
- Ground black pepper – 1/4 TSP
- Hot water – 1/3 cup
Ingredients for the dish
- Yellow onion, thinly sliced – 13 grams
- Roma tomatoes, quartered – 38 grams
- Red bell pepper, thinly sliced – 20 grams
- Orange bell pepper, thinly sliced – 15 grams
- Yellow bell pepper, thinly sliced – 20 grams
- Thai basil – 20 grams
- Garlic, minced – 1/4 TSP
- Thai chili powder – 1/4 TSP
- Chicken, cubed and cooked – 115 grams
- Flat, wide rice noodles, fresh – 250 grams
- Olive oil – 1/2 TSP
- Sauce – 3 TBSP
Instructions
MAKE THE SAUCE
- In a glass measuring cup, dissolve the palm sugar in hot water.
- Once dissolved, add the thin soy sauce, thick soy sauce, fish sauce, sesame oil, oyster sauce, and ground black pepper. Mix and set side for later use.
LET’S COOK
- In a 13 in wok, over medium heat, add the cooking oil.
- Once hot, add minced garlic, thinly sliced onions, tomatoes, and Thai chili powder.
- When fragrant, add the cooked chicken and flat wide rice noodles.
- Then add the sauce, along with red bell peppers, orange bell peppers, and yellow bell peppers.
- Turn off heat and add the Thai basil. Give one good last toss and enjoy!
