Pad see ew

Method

Heat oil in a wok or large frying pan over high heat and fry sliced garlic until fragrant, about 30 seconds. Add sliced chicken breast and stir-fry until cooked through, roughly 4-5 minutes. Push the chicken to the side and add the drained noodles, breaking them up with a spatula, then toss everything together. Pour in the dark soy sauce, light soy sauce, oyster sauce and sugar, stirring constantly for 1 minute. Add the chopped Chinese broccoli and chicken stock, stir-frying for a further 2-3 minutes until the vegetables are tender and the noodles are glossy. Serve immediately, garnished with fresh red chilli slices.