Recipe Cuisine: Thai
Theme: Fast & Fab
Pad See Ew
By: Sam
Ingredients
- 400g fresh stir fry rice noodle
- 1 Tbsp dark soy sauce
- 1 Tbsp soy sauce
- 2 Tbsp Lee Kum Kee Panda Oyster Sauce
- 2 Tsp white vinegar
- 2 Tsp sugar
- 1 clove garlic finely chopped
- 200g chicken thigh, thinly sliced
- 1 egg
- 4 stems of Bok choy thinly sliced, separate stems from leafy bits
- 2 Tbsp water
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Combine both soy sauces, oyster sauce, water, sugar and vinegar to make the sauce
- Prepare noodles according to the packet instructions
- In a frypan or wok, heat a small amount of oil and cook the chicken and garlic until the chicken is mostly cooked through. Add the Bok choy stems, continue cooking until chicken is cooked through. Add the Bok choy leaves for a moment to wilt.
- Push everything to one side of the pan/wok and crack the egg into the pan. Scramble until just cooked, and remove everything from the pan.
- Add the sauce and the noodles to the pan, increase heat slightly. Minimize how much toss the noodles so they don’t break. Once the noodles are cooked, add the previous ingredients back into the pan and toss gently together. Serve immediately and enjoy!
