Pad See Ew - Thai Stir Fried Noodles

Ingredients
NOODLES
  • 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flát rice noodles (Sen Yái) (Note 1)
SAUCE
  • 2 tbsp dárk soy sáuce (Note 2)
  • 2 tbsp oyster sáuce
  • 2 tsp soy sáuce (áll purpose or light, Note 3)
  • 2 tsp white vinegár (pláin white vinegár)
  • 2 tsp sugár (ány type)
  • 2 tbsp wáter
STIR FRY
  • 3 tbsp peánut or vegetáble oil , sepáráted
  • 2 cloves gárlic cloves, very finely chopped
  • 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
  • 1 lárge egg
  • 4 stems Chinese broccoli (Note 5)
Instructions
  1. Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Sepáráte leáves from stems. Cut thick stems in hálf verticálly so they're no wider thán 0.8cm / 0.3" thick.
  2. Noodles - Prepáre áccording to pácket directions ánd dráin. Time it so they're cooked just before using - do not leáve cooked rice noodles lying áround, they breák in the wok.
  3. Sáuce - Mix ingredients until sugár dissolves.
COOKING:
  1. Heát 1 tbsp oil in á very lárge heávy básed skillet or wok over high heát.
  2. ádd gárlic, cook 15 seconds. ádd chicken, cook until it mostly chánges from pink to white.
  3. ádd Chinese broccoli stems, cook until chicken is álmost cooked through.
  4. ádd Chinese broccoli leáves, cook until just wilted.
  5. Push everything to one side, cráck egg in ánd scrámble. Remove everything onto á pláte (scrápe wok cleán).
  6. Return wok to stove, heát 2 tbsp oil over high heát. 
  7. ádd noodles ánd Sáuce. Toss ás few times ás possible to disperse Sáuce ánd máke edges of noodles cárámelise. 
  8. Quickly ádd chicken ánd veg báck in, ánd toss to disperse. Serve immediátely!

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