Pad see ew

Ingredients

• Prik nam (chilli dipping sauce)
• 4 tbsp white vinegar
• 4 bird's eye chillies, finely sliced
• 2 cloves garlic, finely minced
• ½ tsp sugar
• Pad see ew
• 2 tbsp light soy sauce
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 10 dashes Maggi seasoning
• ½ tsp ground white pepper
• ½ tsp sugar
• 4 chicken thighs, skin off, thinly sliced
• 4 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

Directions

1. Prik nam (chilli dipping sauce)
2. To make the Prik Nam, simply mix together the white vinegar, sliced chillies, 2 cloves of finely grated garlic, and ½ teaspoon of sugar. Set aside.
3. Pad see ew
4. For the stir-fry sauce, mix together the light soy sauce, oyster sauce, dark soy sauce, and Maggi seasoning. Set aside until ready to use.
5. To marinate the chicken, 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.
6. Make sure all your ingredients are ready before cooking: the sauces are prepared, the chicken is marinated, the vegetables are cut and washed, the garlic is minced, and the noodles are separated.
7. Once ready, heat your wok over high heat and add 2 tablespoons of peanut oil.
8. 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.
9. Add the choi sum and toss for 20 seconds before adding the garlic and white pepper. Continue cooking for 2 minutes.
10. Add the rice noodles, a pinch of sugar, and a little more oil if needed. Toss and fry the noodles for 2 minutes.
11. Pour the stir-fry sauce around the outside of the wok and toss the noodles well to coat.
12. Cook for 2 more minutes, then serve with Prik Nam on the side.