Pad See Ew
Flat rice noodles coated with a flavourful sauce.
Ingredients
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
Method
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.