People have asked my mother’s recipe for her baked beans for years every time she cooks them. There are almost never any leftovers, and at get-togethers, guests always ask, “Who made the baked beans?” You’ll wish you had doubled the recipe since these baked beans are so quick and delicious to cook. I once attempted to alter the recipe, but the family advised against doing so in the future.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon white sugar, or more to taste
- 1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 6 ounces chicken tenders, cut into bite-size pieces
- 1 (16 ounce) package frozen broccoli
- 1 pound fresh flat rice noodles
- 1 egg, beaten
- ¼ teaspoon sesame seeds
- 1 pinch crushed red pepper flakes
Instructions
- Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
- Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
- Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.
Nutrition Facts
| Calories | 758 kcal |
| Carbohydrate | 140 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 7 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 1353 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I had this at a Thai restaurant in Savannah, Ga two weeks ago. It was great but I don’t want the trouble of making it myself.
Not bad, but to be more authentic try to use kai-lan (Chinese broccoli) instead of frozen ‘normal’ broccoli if you can.
This was better than bad takeout, but not as good as good takeout. Something was missing, but I can’t quite place what the missing ingredient would be. One recipe of sauce was plenty for us, it didn’t seem like it would be, but once it was stirred in the noodles were coated nicely.
Not sure how others aren’t pointing this out, but look at the tiny amount of sauce recommended to go on a full pound of noodles with vegetables? I made triple the amount of sauce with only 8 oz of noodles and it was still super dry. Almost to dry to eat. Unfortunately, most of it hit the trash. Good flavor, but recipe is a disaster.
Absolutely delicious! I also season to preference so I made about double. I used lomein noodles, fresh broccoli, sauce x3 plus a little water, chicken and shrimp… and I forgot the egg (oops) but it was amazing and everyone loved it! Will definitely use again!
do 2 eggs and scramble before adding to pan. make 2 or even 3 times as much sauce as the recipe calls for. ended up a little dry but still yummy! just wanted more flavor and sauce.
Very good basic recipe. The other reviews are correct, double the sauce. A few changes I’ve made. Add bias cut celery and carrots (I cook the carrots and broccoli lightly before adding). Cilantro is a nice touch as well as a large tablespoon of crunchy peanut butter to the sauce. Sesame oil also give a nice added flavor, add some to cooking and a little drizzle before serving. Green onion also add flavor texture and color. Instead of 2 T of white sugar (double the sauce) I use one white and one brown sugar. These changes make a good recipe great.
It doesn’t take exactly like take out, but it was really good! I doubled the sauce and did two eggs like others suggested. Even my 3 year old ate it!
Flavor is good, but a bit light. I will double sauce and egg next time. I did use tofu instead of chicken, so maybe that was the reason it was a bit bland.
I agree with other reviewers — the sauce needs to be doubled. I added chopped onion with the garlic and chicken. I subbed chopped cabbage for half the broccoli. This was delicious! Thank you, Robert!
I’m giving it a higher rating because it’s one of the few Thai recipes on this site. It was hard to find flat rice noodles but I was able to find pad thai noodles at my local Asian market in the fresh noodle section. I also use fresh boneless, skinless chicken thighs cut into strips instead of chicken tenders.
The wife absolutely loved it. It was different than the typical Thai restaurant versions she is used to. But honestly it was the best Thai food we’ve had in Hawaii
I used this as a baseline, I did add some oyster sauce to the sauce when I prepared it. Also I added some onion, basil and carrot. Very very good couldn’t find the wide noodle so I used a stir fry noodle. The fam loved it with absolutely no left overs. Thanks!!!!
I doubled the sauce, which I think was necessary.
The sauce is too dry and too salt and it does not taste like a Thai dish.
This is great! Pad Se Eew is our favorite at Thai restaurants. I changed the chicken to pork, which is regular meat in Pad Se Eew.
This is our favorite dish at Thai restaurants, so I was happy to find this recipe. So far we did not find the wide rice noodles, so I used regular pad noodles. Also, because we are a vegan household, we skipped the egg and chicken, and I added cashews instead and sauteed those with the broccoli. Other change was that I only used one kind of Soy Sauce and used garlic powder instead of fresh garlic. I will totally make this again, hopefully with the wide rice noodles if I can find them! Really yummy easy recipe. Last time our family of 3 ate out at a Thai restaurant the bill was $70 + tip. I am glad to be able to make this at home!
Great recipe! The only change I’m going to make for next time is to double the sauce.
Delicious! We used fresh broccoli instead of frozen. Everyone in my family loved it and we had NO leftovers.
Tasty and healthy, I liked this quite a bit. The only thing that went wrong was cooking with rice noodles; I keep over-cooking them and they get mushy…but that’s on me, not the recipe.
Yum! I doubled the sauce and since we didn’t have frozen broccoli, I added some fresh veggies we had on hand. I also added 2 eggs & double the garlic. I didn’t use all of the rice noodles, as they would have completely overwhelmed the dish. Added about 2/3 of them instead. We loved it the way I prepared it!