Learn . Laugh . Eat

Pad See Ew

Prep: 10 mins

Cook: 15 mins

Flat rice noodles coated with a flavourful sauce.

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

Preparation

Soak the Hor Fun in hot water for 3-5 minutes until all separated, but keep ‘al-dente’ Drain and allow to dry in a cool place Mix the sauce ingredients Beat the eggs in a small bowl

Cooking

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.

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

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.

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.

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


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


Preparation

Soak the Hor Fun in hot water for 3-5 minutes until all separated, but keep ‘al-dente’ Drain and allow to dry in a cool place Mix the sauce ingredients Beat the eggs in a small bowl

Cooking

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.

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

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.

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.

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

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