Ingredients
Chicken
- 300g chicken thigh fillets, cut into thin strips (see note 1 for using chicken breast)
- 1 tbsp tamari or soy sauce
- 1 tbsp sesame oil
Stir-fry
- 200g thick rice noodles (the dry variety)
- 1 tbsp olive oil
- 1 tbsp garlic, finely chopped
- 3 eggs, whisked
- 1 bunch Chinese broccoli, cut into bite-sized pieces
- 2 tbsp tamari or all purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce (see note 2 for substitutes)
- 1 tbsp brown sugar
To serve
- 1 bird’s eye chilli, thinly sliced (optional)
- 2 tbsp rice wine vinegar (optional)
Instructions
- Add the chicken, tamari or soy sauce and sesame oil to a medium-sized bowl. Toss the chicken to coat.
- To cook the rice noodles, bring a medium-sized pot of water to a boil. Add the noodles and cook them until they are just softened and pliable. This takes between 2-3 minutes which is generally 3-4 minutes less than what the packet says. Rinse and drain them immediately in cold tap water. They will still be firm in some parts which is okay; they will finish cooking in the pan.
- Heat the olive oil on high heat in a large, deep, heavy-based frying pan. Add the garlic and cook, stirring for 30 seconds until fragrant.
- Add the chicken and cook for 2-3 minutes until it has just changed colour. Push to one side of the pan.
- Add the eggs and cook for 2 minutes or until firm, breaking them up as you go.
- Add the Chinese broccoli; cook for 1 minute until just softened.
- Add the tamari or soy sauce, dark soy sauce, fish sauce and brown sugar to the pan. Cook, stirring for 1 minute or until the sauce has slightly thickened and caramelised.
- Toss through the cooked noodles.
- Combine the bird’s eye chilli and vinegar if using. Drizzle over the noodles to serve.
Notes
Note 1 – Chicken breast can be used, however once cooked in step 3, it needs to be removed from the pan. Return it to the pan in step 8 at the same time as the noodles. This stops the chicken from overcooking and drying out.
Note 2 – The fish sauce can be substituted with more tamari or soy sauce, or oyster sauce (I have yet to find an additive-free oyster sauce which is why I generally exclude it from my recipes).
MAKE AHEAD
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: thai, stir fry, pad see ew
- Method: stir fry
- Cuisine: Thai