John's Pad See Ew
Serves 4:
Ingredients:
- 200g large flat rice noodles
- 2 tbsp neutral oil
- 220g chicken breasts, very thinly sliced
- 4 cloves garlic, finely chopped
- 3 eggs, whisked
- 150g greens, leaves only roughly chopped
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
To serve for colour (Optional)
Lime
Chilli flakes
Method:
1. Soak the rice noodles in boiling water for 8-10 minutes or until al dente. Drain and rinse well with cold water. Pop the noodles back into the dish and cover with cold water until you need them.
2. Heat half the oil in a wok or a large flat bottomed frying pan over high heat. Add chicken and stir-fry for 4-5 minutes until cooked through and tender. Remove from the wok and set to one side.
3. Drain the noodles so they are ready to rock. Then reheat the wok over a high heat.
4. Add the remaining oil and garlic to the wok and stir-fry for 10 seconds. Add the eggs and leave for 10 seconds to get some heat into them and then stir fry for 30 seconds until set. Add the greens and noodles to the pan and stir-fry for 1-2 minutes to heat up the noodles and wilt the greens.
5.Return thew chicken to the pan and add the oyster sauce, soy sauce and fish sauce and continue to stir fry until everything is coated. Transfer to a serving dish and serve immediately
