Pad See Ew

Ingredients

• 2 tbsp light soy sauce
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 10 dashes Maggi seasoning
• ½ tsp ground white pepper
• 1 tsp sugar
• 4 tbsp white vinegar
• 4 bird's eye chillies, finely sliced
• 4 chicken thighs, skin off, thinly sliced
• 6 cloves garlic, finely minced
• 1 bunch choi sum, cut into 2.5cm (1 inch) pieces, washed well
• 1 packet fresh wide rice noodles (suitable for stir-fry)
• 4 eggs
• peanut oil for cooking

Method

1. Mix together the white vinegar, sliced chillies, 2 cloves of finely grated garlic, and ½ teaspoon of sugar to make Prik Nam. Set aside.
2. Mix together the light soy sauce, oyster sauce, dark soy sauce, and Maggi seasoning to make the stir-fry sauce. Set aside until ready to use.
3. Add the sliced chicken thighs to a bowl with 1 tablespoon of cooking oil and 1 tablespoon of the stir-fry sauce. Mix well and set aside to marinate.
4. Heat your wok over high heat and add 2 tablespoons of peanut oil.
5. Working in 1–2 portions at a time, add the marinated chicken and stir-fry for 2–3 minutes, moving it often. Then add 1 egg per portion and stir through the chicken.
6. Add the choi sum and toss for 20 seconds before adding the garlic and white pepper. Continue cooking for 2 minutes.
7. Add the rice noodles, a pinch of sugar, and a little more oil if needed. Toss and fry the noodles for 2 minutes.
8. Pour the stir-fry sauce around the outside of the wok and toss the noodles well to coat.
9. Cook for 2 more minutes, then serve with Prik Nam on the side.