Cooked with bright crunchy greens, these noodles are a classic street food in Thailand. Lemon and sweet soy create a tasty sauce for wok-tossed low-fat pad see ew..
The ingredient of Chicken pad see ew
- 200g rice stick noodles
- 1 bunch gai lan (Chinese broccoli), ends trimmed, washed
- Olive oil spray
- 400g chicken breast fillets, thinly sliced
- 1 brown onion, halved, cut into thin wedges
- 2 garlic cloves, crushed
- 300g broccoli, cut into florets
- 2 tablespoons water
- 1 egg
- 2 tablespoons kecap manis (Indonesian sweet soy)
- 1 1/2 tablespoons fresh lemon juice
- 65g (1 cup) bean sprouts, trimmed
- 1/2 cup fresh Thai basil leaves
- Lemon wedges, to serve
The instruction how to make Chicken pad see ew
- Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until tender. Drain.
- Meanwhile, cut the gai lan stems from the leaves. Halve the leaves.
- Heat a wok over high heat. Spray with olive oil spray. Add one-third of the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with olive oil spray and the remaining chicken, reheating the wok between batches.
- Add onion and garlic to wok and stir-fry for 1 minute or until aromatic. Add gai lan stems, broccoli and water. Stir-fry for 1-2 minutes. Add noodles and chicken, and combine. Make a well in the centre. Crack egg into well and stir-fry until egg is just cooked.
- Add the gai lan leaves, kecap manis and lemon juice, and stir-fry for 1-2 minutes or until the gai lan just wilts. Divide among serving dishes and top with bean sprouts and basil. Serve with lemon wedges.
Nutritions of Chicken pad see ewfatContent: 270.787 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 33 grams protein
sodiumContent: 113 milligrams cholesterol