Drunken Noodles (Chicken Pad Kee Mao)

Ingredients

500g chicken breast fillets

1 Tbsp sesame oil

2 or 3 Tbsp peanut oil

3 tsp minced garlic

1 Tbsp minced ginger

2 x long red chilli, seeds removed & finely sliced

4 green onions, white part finely chopped and green part finely sliced (keep separate)

1 bunch choy sum, stems and leaves separated- chop leaves into large pieces and stems into 4cm long pieces

125g fresh baby corn, halved lengthways

375g cooked fresh thick rice noodles

2 Tbsp soy sauce

2 Tbsp oyster sauce

1 Tbsp fish sauce

2 Tbsp brown sugar

3/4 cup water

Salt and cracked black pepper

Directions

Slice chicken into thin strips. Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat.
Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying). Remove chicken and set aside.Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chicken and vegetables.
Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.
Serves 4 to 6 people.
Really tasty- I recommend you guys try this one. Enjoy!

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