Chicken & Broccoli Pad See Ew

📝 Ingredients

• 200 g dried wide rice noodles (5 mm to 1 cm wide)
• 250 g chicken breast
• 250 g broccoli (about ½ head)
• 2 eggs
• 2 garlic cloves
• 3 tbsp soy sauce (1 for the marinade, 2 for the sauce)
• 2 tbsp oyster sauce
• 1 tsp caster sugar
• 1 tsp cornstarch
• 1.5 tbsp groundnut oil (1 for the chicken, ½ for the garlic and eggs)
• Black pepper

🍴 Utensils

• Wok or large frying pan
• Kettle
• Large mixing bowl and 2 small bowls
• Colander
• Cutting board and knife
• Spatula

📖 Steps

1. Put the rice noodles in the large bowl and cover with very hot water from the kettle. Leave them to soak for the time given on the packet (often 8 to 10 minutes), until pliable but still firm, then drain and rinse under cold water.
2. While they soak, cut the chicken into thin 5 mm strips. Mix them in a bowl with 1 tbsp soy sauce and the cornflour: this thin coating keeps the meat tender as it cooks.
3. Cut the broccoli into small florets, then peel and slice the stalk, as it can be eaten too. Chop the garlic. In the second bowl, mix 2 tbsp soy sauce, the oyster sauce and the sugar: this is the sauce that will glaze the noodles.
4. Heat the wok over a high heat until it is lightly smoking, add 1 tbsp oil, then the chicken in a single layer. Let it sear for 1 minute without touching it, then stir-fry for 3 minutes until golden and cooked through. Set aside.
5. Put the broccoli in the wok with 3 tbsp water, cover and cook for 2 minutes over a high heat: it should stay bright green and crunchy. Push the broccoli to one side, add the rest of the oil and the garlic, and stir for 20 seconds without letting it burn.
6. Crack the eggs into the empty space and quickly scramble them with the spatula for 30 seconds. Add the drained noodles and the sauce, then toss gently to coat them well without breaking them.
7. Return the chicken and spread the noodles out in the wok. Let them catch for 30 to 45 seconds without stirring so they caramelise, then turn them and repeat 2 or 3 times: small golden spots should appear.
8. If the noodles stick too much, add 1 or 2 tbsp water. Taste, season generously with pepper and serve immediately, piping hot: rice noodles harden as they cool and don't reheat as well.