Thai-style stir-fried noodles with chicken and broccolini (Pad see ew) from Cook’s Illustrated Magazine Special Issue: All-Time Best Asian Recipes (2017): Special Collector's Edition (page 55)

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Notes about this recipe

  • Aggie92 on February 27, 2018

    There is a lot to like about this recipe. The final dish had really good flavor even with substituting broccoli for the broccolini. I also added half a bunch of scallions and 4 sliced mini sweet peppers that were in the veggie bin. I also really dislike distilled white vinegar so I substituted for rice vinegar in the chile vinegar sauce. Speaking of the sauce, it was so spicy (and I like spicy) that I may skip it next time in favor of some sambal oelek or Sriracha. It really detracted from the flavor of the final dish. The biggest downside was that it is time consuming for a weeknight (took an hour for me to do mise en place and cook all the components separately.) On top of that it creates a lot of dirty dishes.

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