Chicken Pad See Ew
Serves 4
Directions
- 1Separate the noodles by hand, warming in the microwave if necessary.
- 2Toss chicken with 1 tbsp light soy sauce and 1 tsp coconut sugar.
- 3Combine all sauce ingredients in a bowl.
- 4Heat oil in a pan or wok, then cook chicken in batches until golden and cooked through.
- 5Heat remaining oil in the pan, then stir-fry broccoli stems and garlic before adding leaves until wilted.
- 6Add eggs to the pan, scramble, and set aside with the vegetables.
- 7Add noodles and sauce to the hot pan, leaving them undisturbed to caramelise for 30-60 seconds before tossing.
- 8Return chicken, vegetables, and eggs to the wok and toss until heated through.
Ingredients
- 0.5 tbsp oil
- 600 g skinless chicken thigh fillet, diced
- 1 tbsp light soy sauce
- 1 tsp coconut sugar
- 0.5 tbsp oil
- 650 g fresh rice noodles
- 4 cup chinese broccoli, chopped, stems and leaves separated
- 5 clove garlic, minced
- 3 whole egg, lightly beaten
- to taste optional spring onions or chives, thinly sliced
- 2.5 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp fish sauce
- 1 tbsp dark soy sauce
- 1 tsp dark soy sauce
- 1 tbsp coconut sugar
- 0.25 tsp white pepper
- 3 tbsp water
