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Chicken pad kee mao
Chicken pad kee mao
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Delicious chicken and veggie medley for a simple dinner.
Ingredients:
  • 500g chicken breast fillets, thinly sliced
  • 20.00 ml sesame oil
  • 36.40 gm peanut oil
  • 3 garlic cloves, crushed
  • 20.00 ml grated ginger
  • 2 long red chillies, seeds removed, finely shredded
  • 4 spring onions, white part finely chopped, green part shredded
  • 1 bunch Chinese broccoli (gai lan), stems and leaves separated
  • 100g whole baby corn, halved lengthways
  • 500g fresh thick rice noodles
  • 42.00 gm dark soy sauce
  • 48.80 gm oyster sauce
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
Instructions:
  • Mix the chicken with fragrant sesame oil and season it. Heat a wok or large frypan over high heat.
  • Heat peanut oil in a wok. Stir-fry chicken until golden brown, about 4 minutes. Set chicken aside. Stir-fry garlic, ginger, chili, and spring onion until fragrant, about 30 seconds. Return chicken to the wok with broccoli stems and corn, stir-fry for 2 minutes. Add noodles and mix with chicken and vegetables.
  • Combine soy sauce, oyster sauce, sugar, 1/4 cup (60ml) water, and broccoli leaves in the pan. Stir-fry for an additional minute until the leaves are wilted and the chicken is evenly coated in the sauce. Serve in 4 bowls, garnished with shredded spring onion and extra chili.

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