Pad see ew (ผัดซีอิ๊ว)

Ingredients

• 200g fresh wide rice noodles
• 1 large stalk of gai lan (Chinese broccoli), roughly chopped
• 1 chicken thigh, sliced into small chunks
• 1 tsp cornflour
• 1 tsp light soy sauce
• 2 cloves garlic, roughly chopped
• 1 egg, lightly beaten
• 1 large stalk of gai lan (Chinese broccoli)
• 1 tsp sugar
• 3 tsp Lee Kum Kee oyster sauce
• 1 tsp light soy sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp Squid brand fish sauce
• 1/2 tsp Maggi seasoning or Golden Mountain sauce
• Freshly cracked black or white pepper
• Dried chilli flakes (optional)

Method

1. Prepare chicken: in a bowl, combine the chicken, cornflour and 1 tsp light soy sauce until the chicken is coated, then set aside while preparing other ingredients.
2. Sauce mixture: in another bowl, combine sugar, oyster sauce, 1 tsp light soy sauce, dark soy sauce, fish sauce and Maggi/Golden Mountain sauce, then set aside.
3. Cook the chicken: heat a carbon steel wok or frying pan on medium-high heat, then add about 1/2 tbsp of canola oil or another neutral cooking oil. Add the chicken (as prepared in step 1) and fry for 2-3 minutes or until cooked through, then remove and set aside.
4. Start the stir-fry: add another 1/2 tbsp of canola oil to the wok or pan. Add chopped garlic and fry for 20-30 seconds. Then add the egg and scramble so that it forms separate pieces.
5. When the egg is just set, add the gai lan, then stir and toss for 30 seconds.
6. Add the rice noodles and the sauce mixture, then stir and toss to combine. Stir-fry until the noodles have started to take on some charring at the edges.
7. When the noodles are done, add the cooked chicken, cracked pepper and dried chilli flakes to taste, then toss for another 20-30 seconds to combine. Serve immediately.

Product used in recipe

• Lee Kum Kee - Panda Oyster Sauce
• Squid Brand - Fish Sauce