Pad See Ew with Chicken

35 min · Easy · Serves 2

540 kcal per serving · 34g protein

Thai wide rice noodles stir-fried with chicken, Chinese broccoli and dark sweet soy. Smoky and savoury.

Ingredients

• 300 g Wide rice noodles
• 300 g Chicken breast (sliced thin)
• 200 g Chinese broccoli or kale
• Eggs × 2
• 3 tbsp Dark sweet soy sauce
• 2 tbsp Light soy sauce
• 2 tbsp Oyster sauce
• 2 tsp Sugar
• 4 cloves Garlic
• 4 tbsp Neutral oil
• 2 pinch White pepper
• 2 g Chili Flakes
• Lime × 1

Method

1. Prep Noodles

   

   Put the dried noodles in a large bowl, cover them with warm water and soak for 20 minutes until pliable and easy to bend (if using fresh noodles, skip the soak and use them straight away).

2. Mix Sauce

   

   In a small bowl, stir together the dark soy, light soy, oyster sauce, sugar and white pepper until the sugar dissolves.

3. Heat the Wok

   

   Heat the empty wok over high heat until the first wisps of smoke rise from the surface. Add half the oil.

4. Stir-Fry Chicken

   

   Add the chicken and let it sear for 90 seconds without moving it, then toss until just cooked with no pink left. Lift it out onto a plate.

5. Add the remaining oil

   

   Add the remaining oil to the wok.

6. Add the chopped garlic

   

   Add the chopped garlic and cook for 10 seconds until fragrant.

7. Push it to one side

   

   Push it to one side, crack in the egg and scramble until just set.

8. Add the chinese broccoli stems

   

   Add the chinese broccoli stems and toss for 30 seconds, then add the leaves.

9. Toss Noodles

   

   Add noodles, sauce and chicken. Toss vigorously over high heat 90sec until noodles char in spots and sauce coats everything.

10. Serve

    

    Plate immediately. Serve with chilli flakes and lime if desired.