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How to make Chicken pad kee mao

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 500g Lilydale Free Range Chicken Breast, thinly sliced
  • 1 tbs sesame oil
  • 2 tbs peanut oil
  • 3 garlic cloves, crushed
  • 1 tbs grated ginger
  • 2 long red chillies, seeds removed, finely shredded
  • 4 spring onions, white part finely chopped, green part shredded
  • 1 bunch Chinese broccoli (gai lan), stems and leaves separated
  • 100g whole baby corn, halved lengthways
  • 500g fresh thick rice noodles
  • 2 tbs dark soy sauce
  • 2 tbs oyster sauce
  • 1 tbs fish sauce
  • 2 tsp brown sugar

Method

  • Step 1 Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
  • Step 2 Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
  • Step 3 Add the soy and oyster sauces, sugar, 1/4 cup (60ml) water and broccoli leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.