500g chicken stir-fry strips
1 tblsp oyster sauce
2 bunches gai lan (220g each) (Chinese broccoli)
200g packet Pad Thai rice noodles
205g sachet Thai Pad See Ew
2 eggs, lightly beaten
4 green spring onions, cut into 3cm lengths
Toss chicken with oyster sauce in a medium bowl.
Trim gai lan stems. Rinse under cold water. Drain well. Pat dry with absorbent kitchen paper. Keeping leaves and stems separated, cut into 4cm lengths.
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Stir to separate noodles. Drain. Rinse under cold water. Drain well. Cut into shorter lengths using kitchen scissors.
Heat an oiled, large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until golden and cooked. Remove.
Heat same oiled wok over high heat. Add gai lan stems and pad see ew sauce, reserving chilli sachet. Bring to boil. Boil, stirring for 2 minutes. Return chicken to wok with noodles and gai lan leaves. Stir-fry for 2 minutes, or until hot.
Move noodles to one side of wok. Pour eggs onto the other side. Stir-fry to scramble, then stir through noodles mixture. Remove wok from heat. Stir in onions and reserved chilli sachet. Serve.