Chicken pad see ew
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Traditional combinations are really what make this delicious dish! Spices, sauces and vegetables give a flavour that dances around the whole dish!
Ingredients
Dry rice noodles
200 g
Peanut oil
2 tsp
Skinless chicken breast
400 g, thinly sliced
Red onion
1 medium, thinly sliced
Vegetable mix, non-starchy, fresh
420 g
Kecap manis
1 tbs, (or soy sauce)
Oyster sauce
1½ tbs
Lime(s)
1 medium, cut into wedges
Instructions
1
Place rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until just tender. Drain well.
2
Heat a wok over high heat. Add half the peanut oil and heat for 20 seconds. Stir-fry chicken breast in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and set aside.
3
Heat remaining peanut oil in the wok over high heat. Stir-fry onions for 2 minutes or until golden. Add vegetable mix and 2 tbs water and stir fry for 3 minutes or until vegetables are tender. Return the chicken to the wok with the noodles, kecap manis (or soy sauce) and oyster sauce and stir-fry until hot. Serve immediately with lime wedges.
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