Smoky Chicken Pad See Ew with Charred Broccolini

⏱ 30 min · Serves 2

Wide rice noodles seared until smoky, tangled with sweet dark soy, garlicky chicken and blistered broccolini. It's a 30-minute wok supper that tastes like your favourite Thai takeaway, only better because you get all the crispy edges.

Per serving: 735 kcal · 41.0g protein · 78.0g carbs · 28.0g fat

Ingredients

• 400g fresh wide rice noodles (or 200g dried wide rice noodles)
• 2 tbsp vegetable oil, plus 1 tsp
• 250g chicken thigh, thinly sliced
• 3 garlic cloves, finely chopped
• 200g broccolini or Chinese broccoli (gai lan), stems sliced, leaves left whole
• 2 large eggs, lightly beaten
• 2 tbsp dark sweet soy sauce (kecap manis or Thai sweet soy)
• 1.5 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp caster sugar
• 1 tbsp rice vinegar
• Pinch of white pepper
• Chilli vinegar and lime wedges, to serve

Method

1. If using dried noodles, soak in hot water until pliable but not soft (about 8 minutes), then drain well. If using fresh, gently separate the strands with your hands, microwaving for 30 seconds if stiff.
2. Whisk the dark sweet soy, light soy, oyster sauce, fish sauce, sugar, rice vinegar and white pepper in a small bowl.
3. Heat 1 tbsp oil in a large wok or heavy frying pan over the highest heat. Add the chicken in a single layer and leave undisturbed for 1-2 minutes to colour, then stir-fry 2 minutes more until just cooked. Scrape onto a plate.
4. Add 1 tsp oil, then the broccolini stems. Fry 2 minutes until charred at the edges, add the leaves and a splash of water, cover for 1 minute, then tip out with the chicken.
5. Add the remaining 1 tbsp oil and the garlic, stir for 10 seconds, then push to one side. Pour in the eggs, let them set for 20 seconds and break into large curds.
6. Add the noodles and pour the sauce down the side of the hot wok. Toss gently but confidently, then leave the noodles alone for 45 seconds at a time so they catch and blister — this is where the smoky flavour comes from.
7. Return the chicken and greens, toss for a final minute until glossy and everything is coated. Serve straight away with chilli vinegar and lime.