The Cook's Pantry Chicken Pad See Ew

The Cook's Pantry Chicken Pad See Ew

Cooking time


1. Heat half the Cobram Estate Extra Virgin Olive Oil in a wok over a high heat. Add in the garlic, chilli, Asian greens, mushrooms and snow peas. Stir fry for 2 minutes along with ¼ cup of water to help steam the vegetables. Remove from the wok.

2. Add in remaining oil and the noodles. Toss through for 2 minutes to warm through. Add in the chicken and toss to warm through. Pour in the egg and sesame oil and cook until just set. Whisk together the gluten free soy sauce, sugar, oyster sauce and cornflour in a small bowl. Pour into the pan along with the bean shoots, reserved vegetables and cook for 2 minutes until sauce

3. Remove from the heat and divide evenly amongst serving bowls.

4. Garnish with extra beansprouts, chilli and fried shallots.

Recipe from Courtney Roulston, The Cook's Pantry

Ingredients Chevron Icon

350gm Roast BBQ chicken, roughly shredded/sliced

2Tb Cobram Estate Extra Virgin Olive Oil

1 clove garlic, crushed

1 long red chilli, sliced

2 bunches gai lan (or any Asian green)

1 cup each of: oyster mushrooms, snow peas, bean sprouts

200gm fresh thick flat rice noodles (from Asian supermarkets)

3 eggs, lightly beaten

2 tsp sesame oil

1Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp oyster sauce

1 Tbsp Corn flour

2Tb Asian fried shallots