Pad See Ew

• 200g dried wide rice stick noodles
• 150g chicken thigh, sliced
• 2 garlic cloves, finely chopped
• 5–10 stems of tenderstem broccoli or kai lan, sliced
• 1 tsp salt
• 1 tsp sugar
• 1 tsp sesame oil

Sauce

• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 - 2 tsp sugar
• 1 tsp rice vinegar
• Sesame oil

1. Soak the Hor Fun in hot water for 3-5 minutes until all separated, but keep ‘al-dente’

2. Drain and allow to dry in a cool place

3. Mix the sauce ingredients

4. Beat the eggs in a small bowl

5. Blanch the green veg for 2 - 3 minutes on the same wok. Get rid of the water on the wok and dry it. Heat 1 tsp of oil and cook the chicken half way through and transfer to a bowl.

6. Now heat 1 tbsp vegetable oil in the wok to a high heat. Add the egg and cook for 2 - 3 minutes until cooked half way

7. Reduce the heat to medium (so as not to burn the egg), push the egg to the side of the wok and add ½ tablespoon of vegetable oil to the centre.

8. Bring the wok back to smoking point, add the noodles, chicken and broccoli and stir-fry 3–5 minutes making sure you mix all the ingredients together without breaking the noodles too much.

9. Add the sauce a couple of tablespoons at a time, stir through once or twice each time coating the stir fry with the sauce.