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Chicken pad see ew
Chicken pad see ew
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Thai street-style noodles with fresh crunchy greens, wok-tossed in a zesty lemon and sweet soy sauce.
Ingredients:
  • 200g rice stick noodles
  • 1 bunch gai lan (Chinese broccoli), ends trimmed, washed
  • Olive oil spray
  • 400g chicken breast fillets, thinly sliced
  • 1 brown onion, halved, cut into thin wedges
  • 2 garlic cloves, crushed
  • 300g broccoli, cut into florets
  • 40.00 gm water
  • 1 egg
  • 40.00 ml kecap manis (Indonesian sweet soy)
  • 31.50 gm fresh lemon juice
  • 65g (1 cup) bean sprouts, trimmed
  • 125.00 ml fresh Thai basil leaves
  • Lemon wedges, to serve
Instructions:
  • Place the noodles in a large heatproof bowl and pour boiling water over them. Let sit for 5 minutes until tender. Drain.
  • Separate the gai lan stems from the leaves and then halve the leaves.
  • Preheat a wok over high heat and spray with olive oil. Stir-fry one-third of the chicken until golden, about 2-3 minutes. Transfer to a plate. Repeat twice more with the remaining chicken, spraying the wok with olive oil each time and reheating between batches.
  • Sauté onion and garlic in a wok until fragrant. Add gai lan stems, broccoli, and water. Stir-fry briefly. Toss in noodles and chicken. Create a space in the middle, crack egg, and stir until cooked.
  • Toss in the gai lan leaves, kecap manis, and lemon juice, stir-fry until the gai lan wilts (1-2 minutes). Plate and garnish with bean sprouts and basil. Serve with lemon wedges on the side.

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