Pad See Ew

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Soak the noodles in boiling water for 8 minutes (2 minutes less than the packet says).
2. Drain the noodles, rinse well in cold water, toss with 1 tsp oil and set aside.
3. Mix the sauce ingredients (4 tbsp oyster sauce, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp fish sauce, 3 tbsp white or light brown sugar, ¼ tsp white pepper) in a bowl or jug and set aside.
4. Heat 2 tbsp oil in a wok over high heat.
5. Sprinkle the chicken (300 g) with ¼ tsp salt and ¼ tsp black pepper, add to the wok and cook for 5 minutes, stirring often, until lightly browned and cooked through.
6. Add the Chinese broccoli stalks (300 g) and stir fry for 2 minutes.
7. Add the Chinese broccoli leaves and the garlic (4 cloves) and stir fry for 1 more minute, then push the chicken to the side of the wok.
8. Crack the 2 eggs into the cleared space and fry, stirring to scramble.
9. Tip everything out of the wok into a bowl.
10. Add 1 tbsp oil to the wok and heat over high heat.
11. Add the drained noodles and 3 tbsp of the sauce; fry for 2 to 3 minutes, tossing once or twice, until hot and slightly charred and caramelised.
12. Add the remaining sauce, then the chicken, egg and greens back to the wok and stir fry for 1 minute.
13. Serve with chilli vinegar.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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