Thai Fried Rice Noodles – Pad See Ew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon peanut oil
- 3 clove (s) garlic, finely chopped
- 300 g rice noodles, flat, wide
- 200 g chicken, diced
- 10 broccoli florets
- 1 egg (s)
- 1 tablespoon soy sauce
- 0.5 tablespoon ½ Ketjap Manis
- 2 teaspoons palm sugar
- 2 teaspoons oyster sauce
To sprinkle:
- chilli flakes
- Pepper, black, coarse
Print Recipe
Pin Recipe Instructions
- Cook the rice noodles according to the instructions, rinse with cold water and separate them with two forks.
- Heat the oil in the wok and briefly fry the garlic. Add the chicken and bake, stirring, until cooked through. Reduce the heat and stir in the pasta, broccoli, sugar and sauces. Continue to mix everything over low heat for about 2 minutes. Possibly add a little water if it gets too dry. Slide everything to one side of the wok and turn the heat back up. Beat the egg on the free side of the wok and stir until it is half thick, then slide the noodles over the egg. After a few seconds, mix the pasta and egg, bake briefly and serve.
- Sprinkle with coarse black pepper and chilli flakes as desired.
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