Pad See Ew (Thai Stir Fried Noodles)
10:32 AM
Ingredients
1/2 pack Chang's flat rice noodles (about 125 gm) or equivalent
2 tbsp vegetable oil
2 cloves garlic or 1/2 tbsp Gourmet Garden Garlic
1 and 1/2 chicken breasts (boneless, skinless)
1 large egg
Broccoli and/or bok choy
2 tbsp vegetable oil
2 cloves garlic or 1/2 tbsp Gourmet Garden Garlic
1 and 1/2 chicken breasts (boneless, skinless)
1 large egg
Broccoli and/or bok choy
Sauce
2 tbsp soy sauce1 tbsp honey
2 tbsp oyster sauce or hoisin
1 tbsp white vinegar
1 tbsp sugar
1 tbsp Gourmet Garden Hot Chilli
- Prepare the noodles according to packet instructions.You can break the noodles into two for easier handling. If you use Chang's, let it sit in the hot water for 8 minutes only and drain.
- Meanwhile, combine sauce ingredients in a bowl to make things easier later.
- Mince the garlic straight into the pan or casserole with the oil. I personally prefer any non-stick casserole that has a cover. Place on high heat.
- Once garlic or the garlic paste is starting to turn golden, add the chicken. Cover.
- Turn the chicken pieces over and add the vegetables on top. Cover for a minute.
- Move the chicken and vegetables to one side to make room for an egg. Crack in the egg, and scramble it. Cover until you see the egg cooked. Stir and break the egg into pieces.
- Add the noodles and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly.
- Serve immediately.
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