Chicken Pad See Ew (Wide Rice Noodles)
Ingredients
- 300 g wide flat rice noodles
- 400 g skinless chicken thigh fillets
- 200 g Chinese broccoli (kai lan) or tenderstem broccoli
- 2 eggs
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp caster sugar
- 3 cloves garlic
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 29.9 g
- Carbohydrate
- 65.4 g
- of which sugars
- 3.9 g
- Fat
- 21 g
- of which saturates
- 3.9 g
- Fibre
- 2.6 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the wide rice noodles in hot water for 8 minutes until pliable, then drain.
- 2
Slice the chicken thinly and mix with 1 tbsp oyster sauce.
- 3
Heat the oil in a very hot wok. Add the garlic and fry for 20 seconds, then add the chicken and stir-fry for 3–4 minutes.
- 4
Push to the side, crack in the eggs and scramble briefly before mixing through.
- 5
Add the broccoli and noodles, pour over the dark soy sauce, remaining oyster sauce and sugar.
- 6
Toss and stir-fry for 2 minutes until the noodles are slightly charred and evenly coated.
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