Pad See Ew

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Pad See Ew

Recipe By Michael Weldon

Ingredients

  • 1 pack pad Thai noodles, cooked following back of pack instructions

  • 400 g Coles deli chicken thigh, sliced into thin strips

  • 1 large bunch of Chinese broccoli, stem sliced in batons, and leaves cut larger

  • 4 garlic cloves, chopped

  • 2 eggs

Sauce

  • 1 tbs soy sauce

  • 2 tbs katchap manis

  • 2 tbs oyster sauce

  • 1 tbs Coles white vinegar

  • 1 tsp Coles caster sugar

Chillies in vinegar

  • 2 Coles birdseye chillies

  • 1 Coles green chilli

  • 2 tbs vinegar

  • 1 pinch of salt

Method

  • In a bowl mix together the sauce ingredient until evenly combined. 

  • In a small bowl combine the chillies, vinegar and a pinch of salt. Leave to steep. 

  • Heat a large wok until it begins to smoke. Add in a splash of oil with the garlic and chicken. Stir fry until the chicken and garlic have browned. Add in the broccoli stalks and stir fry, then add the broccoli leaves. Push the ingredients to one side and add in the egg scramble and cook into a rough omelette, then stir through the other ingredients. Pour the ingredients into a bowl. Dust out the wok and place over the heat again. 

  • Once smoking add another drizzle of oil and the noodles, stir fry for a minute or so then add in the sauce. Cook to coat the noodles for a couple of minutes so the noodles take on the flavour. Add the chicken mixture back in and toss together to coat in the remaining sauce.

  • Serve with the chillies from the vinegar.

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