High-Protein Pad See Ew

Ingredients

• 255 g Dried wide rice noodles
• 4 Boneless, skinless chicken thighs (The source does not specify their size or weight.)
• 2 Whole eggs
• 150 g Egg whites
• 175 g Chinese broccoli
• 3 tbsp Oyster sauce (Use 1 tbsp to marinate the chicken; use the remaining 2 tbsp in the sauce.)
• 2 tbsp Soy sauce (Use 1 tbsp to marinate the chicken; use the remaining 1 tbsp in the sauce.)
• 1 tbsp Dark soy sauce
• 3 tsp Splenda Brown Sugar Blend
• 1 tbsp Cornstarch
• Garlic (Amount unspecified; use for the stir-fry.)
• Salt (To taste; listed as S&P for the chicken marinade.)
• Black pepper (To taste; listed as S&P for the chicken marinade.)
• Cooking spray (Amount unspecified; used in the chicken marinade.)

Steps

1. 1

   Cook the dried wide rice noodles until slightly firm, then drain.

2. 2

   Slice the chicken thighs. Marinate them with 1 tbsp of the oyster sauce, 1 tbsp of the soy sauce, the cornstarch, salt and black pepper to taste, and cooking spray.

3. 3

   Mix the remaining oyster sauce and soy sauce with the dark soy sauce and brown sugar blend to make the sauce.

4. 4

   Cook the marinated chicken until browned, then remove it from the pan.

5. 5

   Stir-fry the garlic and Chinese broccoli, adding the stems first.

6. 6

   Add the whole eggs and egg whites, then scramble until just set.

7. 7

   Add the cooked noodles and sauce. Toss over high heat until coated and slightly caramelized.

8. 8

   Return the cooked chicken to the pan, toss everything together, and serve.

Notes

Makes 3 servings. The source gives no amounts for garlic, salt, pepper, or cooking spray, and does not specify chicken thigh weight. Per-serving macros are reported by the author as approximately 665 calories, 42 g protein, 95 g carbohydrates, and 13 g fat; ingredient nutrition estimates may not match these figures. Exact noodle cooking and stir-frying times are not provided.

Nutrition per serving

• main
• Thai
• high-protein
• meal-prep
• stir-fried
• noodles