I didn’t have any of the wide pad Thai noodles and decided to use 2 minute noodles without the sachet. (recipe inspired by Australian Healthy Food Guide June 2018 Issue page 58) I didn’t add nuts as pad see ew isn’t usually served with any in Thai restaurants I go to.
Ingredients serves 2
1Tb Gluten Free Soy
1Tb Kepjap Manis (Indonesian Sweet Soy)
1Tb Thai Oyster Sauce
2 Chicken Thigh Fillets (antibiotic Free)
3 Cloves Garlic
1Tb Peanut Oil
1 Cup Broccoli
1 packet Maggi 2 Minute Wholegrain Chicken Noodles (discard seasoning)
1 Organic Free Range Egg
1 Handful Fresh Bean Sprouts
1 Handful fresh coriander leaves
1/4 Lime Cut into Wedges
Cut Chicken into strips.
And chicken to a bowl with soy, Kepjap manis, oyster sauce and peanut oil and garlic. Mix well until combined. Leave to marinate in fridge for 20minutes to infuse flavours.
Prepare noodles in hot water for 2 minutes then drain
Have garnish & condiments ready to go.
Heat frypan or wok and add chicken with marinade and cook until chicken is almost cooked through then add broccoli and noodles and egg and stir fry for 2-3 minutes to coat everything. Add a 1 tablespoon of water to make more sauce if need be.
Serve with Condiments and Garnish with bean sprouts, coriander and lime wedge.
Served with Condiments: Pickle Chili
1 Tb Rice Wine Vinegar
1/2 Red Long Chili
1/4 tsp Raw Sugar
Mix Together in ramekin and serve with dish