Pad See Ew

This is in my top three favourite Thai meals. I could never tire of it & just love the caramelised noodles coupled with the crunchy broccoli. I always use the stem of the broccoli as well. It is delicious and adds even more texture to this stir fry. I love to serve this dish with my pickled chillies, which is fresh chillies that have pickled with white vinegar in a jar in my fridge for roughly a week. A bit of the vinegar drizzled on these delicious noodles really is divine!

4 Servings

Ingredients:

400gr rice noodles

6 tbsp sunflower oil

3 cloves of garlic, minced

400gr boneless, skinless chicken thigh meat, finely sliced

2 eggs

1 small broccoli, finely sliced (stalk peeled & finely sliced)

2 tbsp dark soy sauce

3 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp white vinegar (or rice vinegar)

2 tbsp sugar

Instructions:

Begin by combining the dark soy sauce, oyster sauce, light soy sauce, vinegar & sugar in a bowl to create the sauce. Mix the sauce regularly as you prepare the rest of the ingredients, in order to dissolve the sugar.

Prepare your rice noodles according to the package instructions. This will usually be soaking them in boiling hot water for 10 minutes or boiling them on the stove for a few minutes. Drain & run cold water over them until cooled, to stop them from sticking together.

Heat 3 tbsp of oil over medium high heat.

Add the chicken & garlic & stir constantly for 30 seconds until the chicken is half cooked.

Add the broccoli & stir fry another 30 seconds.

Push the chicken & broccoli to one side of the wok and crack the 2 eggs in the empty space.

Stir immediately & constantly until scrambled & cooked through.

Set the contents of the wok aside in a bowl.

Add 3 tbsp oil to the wok & allow to heat until smoking hot.

Add the noodles & the sauce.

Stir to combine the two & then allow 10 seconds between stirring to allow for caramelisation.

Fry for 2 minutes & then return the chicken & broccoli to the wok. Stir well to combine & serve immediately. Enjoy!