Pad See Ew
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2
- Oil for frying
- 500g/1.1lb fresh rice noodles
- 220g/7.7ozs chicken tenderloins (around 3)
- 1/2 bunch (around 125g/4oz) gai larn or Chinese broccoli
- 2 eggs, beaten
For Sauce
- 4 cloves garlic, peeled and chopped
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons chicken broth
- 1 tablespoon chilli paste with soybean oil
- 1 tablespoon kecap manis
- 1 teaspoon dark soy sauce
- 1/2 teaspoon white pepper
Step 1 - First heat up the noodles by cutting off the top of the packet and microwaving them for 2-3 minutes until soft. Remove from packet and allow to cool (they will be too hot to handle otherwise). Slice up the tenderloins diagonally against the grain. Then cut the bottoms off the gai larn to make single stalks into 2 inch lengths.
Step 2 - In a small bowl mix the garlic, fish sauce, oyster sauce, chicken broth, chilli paste with soybean oil, kecap manis, dark soy sauce and white pepper together well (make sure to break up the paste).
Step 3 - Heat the wok or frying pan on high heat. This may take a few minutes but when the wok is very hot, the food is less likely to stick to it. Add 3 tablespoons of oil and spread out the noodles and allow to caramelise on one side for a couple of minutes, then turn over and caramelise the other side. Remove from the wok and set aside in a bowl.
Step 4 - Add 2 tablespoons of oil and fry the chicken pieces for until mostly cooked. Add the gai larn and fry for a couple of minutes. Add the noodles back to the pan and add sauce on top. Gently turn the noodles so that the sauce coats everything. Add the beaten egg to the side and quickly fry for a minute until set and do one last turn of the noodles and place them on a serving plate.