Pad See Ew
Thai Stir Fried Noodles
Ingredients
- 160 g dried rice stick noodles
Sauce
- 2 tsp dark soy sauce
- 1½ tbsp oyster sauce
- 1 tbsp kejap manis
- 2 tsp white vinegar
- 2 tsp palm sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 cloves garlic grated
- 200 g chicken breast sliced
- 2 eggs beaten
- 2 pak choi
Instructions
- Submerge the rice noodles in a large bowl of 40°C water and leave to soak for 45 minutes
- Meanwhile, cut the pak choi in to 3" pieces. Separate the leaves from the stems. Cut the stems vertically in to thin batons
- Mix all the sauce ingredients together until the sugar dissolves
- Heat 1 tbsp of the oil in a wok over a high heat
- Add the garlic and chicken and cook for 1 minute
- Add the pak choi stems, continue to cook until chicken is cooked through
- Add the pak choi leaves, cook until wilted
- Push everything to one side, add the eggs into the space. Allow to cook a little, then scramble and break up.
- Remove everything from a wok in to a bowl.
- Heat the remaining oil over a high heat until it starts smoking. Add the noodles, stir fry for 30 seconds, then add the sauce. Toss until evenly coated and continue to stir fry until starting to caramelise – around 1-2 minutes.
- Add everything back in, toss to combine and serve.