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Pad se-ew

  • 0:15 Prep
  • 0:13 Cook
  • 4 Servings


  • 450g fresh wide rice noodles
  • 1/4 cup kecap manis
  • 2 tablespoons fish sauce
  • 1 tablespoon caster sugar
  • 2 tablespoons vegetable oil
  • 500g chicken thigh fillets, trimmed, chopped
  • 2 bunches gai laan, trimmed, stems and leaves chopped
  • 1 egg, lightly beaten


  • 1
    Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Using a fork, separate noodles. Drain well. Place kecap manis, fish sauce and sugar in a bowl.
  • 2
    Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a third of the chicken for 2 to 3 minutes or until browned and just cooked. Transfer to a medium bowl. Cover to keep warm. Repeat with oil and remaining chicken in 2 batches.
  • 3
    Add remaining oil to wok over high heat. Swirl to coat. Add gai laan stems. Stir-fry for 2 minutes or until tender. Return chicken to wok. Make a well in centre of vegetables. Add egg. Cook, stirring occasionally, for 30 seconds or until set. Roughly break up egg into pieces. Add sauce mixture, noodles and gai laan leaves. Stir-fry for 1 minute or until heated through. Serve.

Source: taste.com.au


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