Pad See Ew Using Kway Teow

Ingredients: (serves 2)

250 g. kway teow

1 chicken leg (deboned and thinly sliced)

5 sprigs kailan/Chinese broccoli (cut into segments, separate stems and leaves)

2 eggs

4 cloves garlic (peeled and chopped)

3 tbsp. cooking oil

Marinade for chicken:

1/2 tbsp. cooking oil

1 tbsp. light soy sauce

Sauce: (mix in a small bowl)

2 tbsp. oyster sauce

1 tbsp. light soy sauce

1/2 tbsp. maggi seasoning sauce

2 tbsp. dark sweet soy sauce (do not skip this ingredient)

1/2 tsp. sugar (to taste) - add more if needed

Dashes of ground white pepper

Methods:

1. Marinate the chicken with oil and light soy sauce and set aside.
2. Get ready all the ingredients at your cooking station.
3. In a wok or frying pan, add 1 tbsp. cooking oil and stir fry chicken until cooked through.  Remove and set aside.
4. In the same wok, add 2 tablespoon oil, garlic and stir fry (try not to brown the garlic); then add in 1 egg.  Let it sit for a few seconds before scrambling it.
5. Add in the kai lan stems and give it a few tosses, then add in the kai lan leaves, stir to mix for a minute.
6. Add in kway teow and sauce.  Toss all the ingredients together until well incorporated.  Then add in the cooked meat.
7. Spread out the kway teow and leave the noodles untouched for 15 seconds to char the bottom lightly.
8. Flip the noodles and repeat the process.  Give it a final toss and remove from wok onto a serving dish.
9. Garnish with cut red chili, if you like.

Note:

• You can stir fry this dish in two separate cooking, but I did not.
• For the meat, you can use either chicken, pork or beef.
• The actual recipe uses baby kai lan, but I use the normal kai lan.

I adapted this recipe from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.