Pad see ew — Thai stir-fried wide rice noodles with chicken, egg and Chinese broccoli in a savoury-sweet dark soy sauce. Smoky, comforting and ready in minutes.
- 6oz/180g Rice Stick Noodles
- 2 tbsp Dark Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tsp Soy Sauce
- 2 tsp White Vinegar
- 2 tsp Sugar
- 2 tbsp Water
- 2 tbsp Peanut Oil
- 2 cloves Garlic
- 1 cup Chicken
- 1 Egg
- 4 cups Chinese Broccoli
Tags:
PastaVideo
Preparation
- Mix the sauce ingredients together in a small bowl.
- Mince the garlic into a wok with the oil and place over high heat. When hot, add the chicken and Chinese broccoli stems and cook until the chicken is light golden.
- Push everything to the side of the wok, crack in the egg, and scramble — don't worry if it sticks to the bottom, as the char adds authentic flavour.
- Add the noodles, Chinese broccoli leaves and sauce. Gently mix together until the noodles are stained dark and the leaves are wilted. Serve immediately.
