500g chicken stir-fry strips
1 tablespoon oyster sauce
2 bunches gai lan (220g each) (Chinese broccoli)
200g packet pad Thai rice noodles
2 tablespoons vegetable oil
205g sachet Ayam 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 half the oil in a large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until golden and cooked. Remove.
Heat remaining oil in same 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.