Lots of people think Thai food is always spicy, and that's simply not true. I adapted this recipe from an old Thai cookbook I found at a thrift store.
Thai Stir Fry (Pad See Ew)
4 tbsp Traditional Balsamic
4 tbsp Oyster Sauce
4 tsp soy sauce
4 tbsp chicken or vegetable stock
or, dry white wine
2 tbsp Garlic Olive Oil
1 bunch basil leaves, torn
1 tsp fresh grated ginger
1lb chicken breasts, very thinly sliced
1 pkg wide noodles
4 cups leafy greens, Chinese broccoli, bok choy, or spinach
Cook the noodles according to package directions. Flat rice sticks are traditional, I used wide egg noodles. Rinse and keep warm.
Stir together the first 4 ingredients and set aside.
In a wok or large shallow skillet heat the olive oil to a high heat. Add the ginger paste and the chicken. Cook, stirring constantly. When cooked through, add the basil and greens. Stir to wilt and reduce the heat to a medium.
Dump in the noodles and stir to combine. Then add the sauce and let simmer for 3-4 minutes. Toss the ingredients to make sure everything is well coated with sauce.
Serve.
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