This is my take on a Thai dish pad kee mao ( drunken noodles) a chicken stir fried noodle dish.
500 grams chicken breast fillets, thinly sliced
1 Tbsp sesame oil
2 Tbsp peanut oil
3 garlic cloves. crushed
1 Tbsp grated ginger
2 long red chillies, seeds removed, finely shredded
4 spring onions, white part finely chopped, green parts shredded
1 bunch Chinese broccoli, stems and leaves separated
100 grams whole baby corn, halved lengthways
1/2 red capscium, chopped long strips
1/2 green capscium, chopped long strips
500 grams snow peas, sliced in half
500 grams fresh rice noodles
2 Tbsp dark soy
2 Tbsp oyster sauce
1 Tbsp fish sauce
2 tsp brown sugar
- Combine the chicken and sesame oil and season. Preheat a wok or large fry pan over high heat.
- 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.
- 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.