Thai Noodles with Chicken & Broccoli (Pad See Ew)

Ingredients

• 6 oz wide rice noodles
• 3 tbsp vegetable oil, divided
• 2 tbsp oyster sauce
• 1 1/2 tbsp reduced sodium soy sauce
• 2 tsp sugar
• 1 tsp fish sauce
• 1 tsp rice vinegar
• 1 lb bunch broccoli, cut into bite size florets (4 cups)
• 12 oz skinless boneless chicken breast halves, cut into 1x2 inch strips
• 2 eggs, beaten
• Lime wedges, optional

Instructions

1. Prepare the rice noodles according to package directions; rinse under cold water, then drain and transfer to a bowl. Drizzle with 1 tbsp vegetable oil and toss to coat; set aside.
2. In a small bowl, combine the oyster sauce, soy sauce, sugar, fish sauce, and rice vinegar.
3. Heat 1 tbsp vegetable oil in an extra large skillet over medium-high. Add the broccoli and cook, stirring occasionally, 5 minutes. Add the remaining 1 tbsp oil and cook the chicken until golden brown, 2-3 minutes. Push the chicken and broccoli to one side and add the eggs, using a spoon to quickly scramble them. Then stir everything together.
4. Add the prepared noodles to the pan and stir in the sauce. Cook 2 minutes, or until the noodles are caramelized and the chicken is cooked. Serve with the lime wedges, if desired.