Pad See Ew
Equipment
Ingredients
Ingredients
flat rice noodles (dried)
200 g
chicken breast (sliced)
200 g
egg
2 pcs
garlic (minced)
3 cloves
oyster sauce
2 tbsp
light soy sauce
1 tbsp
dark soy sauce
1 tbsp
sugar
1 tsp
Spinach
150 g
Instructions
Prepare the sauce
Mix all sauce ingredients together in a small bowl until sugar dissolves.
Prepare ingredients
Slice chicken, cut Chinese broccoli, mince garlic, and prepare eggs.
Cook the noodles
Cook rice noodles according to package instructions until just tender, then drain and set aside.
Fry garlic
Heat wok over high heat, add oil and minced garlic, stir-fry until fragrant.
Cook chicken
Add sliced chicken to wok and stir-fry until cooked through and lightly browned.
Add vegetables
Add Chinese broccoli to wok and stir-fry for 1-2 minutes until bright green.
Push ingredients aside
Push chicken and vegetables to one side of wok, add a little oil to empty space.
Scramble eggs
Crack eggs into the empty space, scramble quickly until just set.
Add noodles and sauce
Add cooked noodles and sauce to wok, toss everything together over high heat for 1-2 minutes until well coated.
Serve immediately
Transfer to plates and serve hot with chili flakes or vinegar on the side if desired.
Original recipe
Storage
Best eaten fresh. Leftovers can be stored in refrigerator for up to 1 day.
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