PAD SEE EW

Pad See Ew image

Provided by Donal Skehan

Time 15m

Yield 4 servings

Number Of Ingredients 10

250 grams (9 ounces) wide rice noodles
2 tablespoons oyster sauce
3 tablespoons reduced salt soy sauce
2 teaspoons white wine vinegar
2 teaspoons confectioners' sugar
1 tablespoon sunflower oil
2 garlic cloves, crushed
4 skinless chicken thigh fillets, cut into 1-centimeter (1/2-inch) dice
320 grams (11 1/4 ounces) broccolini, stems cut into thirds
1 large free-range egg

Steps:

Soak the noodles in boiling water for 10 minutes, or until softened. Whisk the oyster and soy sauces, vinegar and sugar together and set aside.
While the noodles are soaking, heat the oil in a wok over a high heat, add the garlic and fry for 30 seconds, then add the chicken and stir-fry for 2 to 3 minutes until nearly cooked. Add the broccolini and a splash of water and cook for 2 to 3 minutes more.
Push the chicken and broccolini to the side of the wok and crack in the egg; scramble until just set, then mix with the chicken and broccoli. Remove from the wok and set aside.
Drain the noodles and add to the wok with the sauce and toss together to coat and heat through. Return the chicken and broccoli to the pan and mix together, then serve immediately.