Pad See Ew

with Chicken and Greens

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Instructions

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1 Boil noodles

Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 10 min. Drain.

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2 Prep

Meanwhile, wash and roughly chop the spinach. Peel and finely mince the garlic. Trim and finely chop the spring onion. Chop the chicken into bite sized pieces.

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3 Make sauce

In a bowl or jug, combine the soy sauces, oyster sauce, sugar and rice vinegar with the chicken jus (see pro tip!). This is your stir-fry sauce.

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4 Stir-fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 5-6 min until golden. Add the spinach and garlic and cook for 2 min further until wilted. Push everything to the side of the pan and add the eggs. Scramble and cook for 2 min. Season with salt, then pour everything into a bowl and set aside. Reserve the pan.

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5 Finish stir-fry

Add the stir-fry sauce to the reserved pan. Cook over a medium heat for 5 min until reduced. Once cooked, add the drained fettuccine to the frying pan along with the chicken, spinach and egg. Toss until well coated. Remove from the heat.

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6 Serve

Stir the sesame oil through the noodles. Divide the stir-fry among bowls and garnish with the spring onion. Serve immediately.

Tips for fussy eaters

Remove the spinach and serve with their favourite vegetables instead!

Pro tip

Remove the chicken jus from the fridge 30 min before cooking. This will make releasing it from its bottle easier.

Traditionally made with flat rice noodles, we use fettuccine to make this classic Thai street food dish!

Cooking Time: 30 min

Cals 881 · Prot 64 · Carbs 110 · Fat 19

Dairy-Free

Ingredients

Number of people

Stir-fry

Chicken breast 300 Grams
Spinach 200 Grams
Garlic cloves 2 Pieces
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Eggs 2 Pieces
Salt 0.5 Tsp
Sesame oil 15 ML

Sauce

Soy sauce 10 ML
Sweet soy sauce 20 ML
Dark soy sauce 20 ML
Oyster sauce 20 Grams
Brown sugar 10 Grams
Rice vinegar 15 ML
Chicken jus 150 ML

Fettuccine 250 Grams

Traditionally made with flat rice noodles, we use fettuccine to make this classic Thai street food dish!

Cooking Time: 30 min

Cals 881 · Prot 64 · Carbs 110 · Fat 19

Dairy-Free

Instructions

photo

1 Boil noodles

Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 10 min. Drain.

photo

2 Prep

Meanwhile, wash and roughly chop the spinach. Peel and finely mince the garlic. Trim and finely chop the spring onion. Chop the chicken into bite sized pieces.

photo

3 Make sauce

In a bowl or jug, combine the soy sauces, oyster sauce, sugar and rice vinegar with the chicken jus (see pro tip!). This is your stir-fry sauce.

photo

4 Stir-fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 5-6 min until golden. Add the spinach and garlic and cook for 2 min further until wilted. Push everything to the side of the pan and add the eggs. Scramble and cook for 2 min. Season with salt, then pour everything into a bowl and set aside. Reserve the pan.

photo

5 Finish stir-fry

Add the stir-fry sauce to the reserved pan. Cook over a medium heat for 5 min until reduced. Once cooked, add the drained fettuccine to the frying pan along with the chicken, spinach and egg. Toss until well coated. Remove from the heat.

photo

6 Serve

Stir the sesame oil through the noodles. Divide the stir-fry among bowls and garnish with the spring onion. Serve immediately.

Tips for fussy eaters

Remove the spinach and serve with their favourite vegetables instead!

Pro tip

Remove the chicken jus from the fridge 30 min before cooking. This will make releasing it from its bottle easier.

Ingredients

Number of people

Stir-fry

Chicken breast 300 Grams
Spinach 200 Grams
Garlic cloves 2 Pieces
Spring onion 40 Grams
Vegetable oil 1 Tbsp
Eggs 2 Pieces
Salt 0.5 Tsp
Sesame oil 15 ML

Sauce

Soy sauce 10 ML
Sweet soy sauce 20 ML
Dark soy sauce 20 ML
Oyster sauce 20 Grams
Brown sugar 10 Grams
Rice vinegar 15 ML
Chicken jus 150 ML

Fettuccine 250 Grams
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