Here’s the first of two delicious yet simple recipes from Aussie food writer Bill Granger to mark the release of his latest cookbook, Bill’s Basics, on September 3. As Granger himself says, sometimes the biggest dilemma is quite simply: “To ‘pad Thai’ or to ‘pad see ew?’.” I can only answer for myself, but the answer is absolutely always just as simply: “Pad see ew.”
WHAT YOU NEED
2 tbs sunflower oil
3 garlic cloves, crushed
150g chicken fillet sliced
2 tbs light soy sauce;
1½ tbs dark soy sauce
1 tbs caster sugar
300g Chinese broccoli (gai larn), stalks separated from leaves
2 eggs
300g fresh flat rice noodles cut into 3cm wide segments
White pepper
Fish sauce
Pickled chilli
THE WORK
Heat your wok over medium-high heat; add the oil and stir-fry the garlic.
Add the meat and stir-fry for three minutes. Then add the light and dark soy sauces and the sugar and then stir in the broccoli stalks.
Cook for a couple of minutes, then make a hole in the middle and crack in the eggs. Cook for a few minutes, scraping the eggs with a spatula every few seconds to break them up.
Add the noodles to the wok, using the spatula to move them around and coat them with the sauce. Add the broccoli leaves and cook until tender and bright green.
Remove from the heat, season with white pepper and serve with the fish sauce and pickled chilli on the side.
» TNT readers can buy Bill’s Basics for £17 (normally £25) with free p&p. To order, please call 01256 302699 and quote “4NF”.
