Pad See Ew (Thai Stir-Fried Soy Sauce Noodles)

• 1 cup rice flour ↔ Replace
• 1 cup tapioca starch ↔ Replace
• 1 1/2 teaspoons kosher salt ↔ Replace
• 1 cup room temperature water ↔ Replace
• 1 cup boiling water ↔ Replace
• 1/2 cup plus 1 tablespoon vegetable oil, divided ↔ Replace
• 1 pound boneless, skinless chicken thighs ↔ Replace
• 2 teaspoons cornstarch ↔ Replace
• 2 tablespoons soy sauce ↔ Replace
• 1/2 teaspoon ground white pepper ↔ Replace
• 1/2 teaspoon baking soda ↔ Replace
• 4 quarts water ↔ Replace
• 2 tablespoons kosher salt ↔ Replace
• 4 cups small broccoli florets (about 1 1/2 pounds) ↔ Replace
• 2 large eggs, divided ↔ Replace
• 16 ounces fresh wide rice noodles (recipe above or store bought) ↔ Replace
• 1/4 cup oyster sauce ↔ Replace
• 2 tablespoons dark soy sauce ↔ Replace
• 4 teaspoons granulated sugar ↔ Replace
• 4 cloves garlic ↔ Replace
• 4 tablespoons vegetable oil, divided ↔ Replace
• Red pepper flakes ↔ Replace
• Distilled white vinegar with fresh chiles ↔ Replace
• Fish sauce ↔ Replace
• Granulated sugar ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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