200g (7 oz) chicken thighs, sliced into thin, bite-sized pieces
3 tbsp light soy sauce
1 tsp sesame oil
pinch of ground white pepper
2 tbsp vegetable oil
4 garlic cloves, finely chopped
100g Chinese broccoli (gai larn), cut into bite-sized pieces
1 qty homemade rice noodles or 350g store-bought fresh rice noodles
2 tsp dark soy sauce
½ tsp sugar
chilli powder to serve
Homemade Rice Noodles:
(Makes enough for a stir-fry for 2 people)
1 cup rice flour
1/3 cup tapioca starch
1 tsp sea salt
1¼ cups water, plus extra if needed.
¼ cup white vinegar
1 long red chilli, finely sliced
INSTRUCTIONS FOR CHILLI VINEGAR:
To make chilli vinegar, combine ingredients and set aside.
INSTRUCTIONS FOR NOODLES:
Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.
Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.
Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.
NOTES: These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.
INSTRUCTIONS FOR PAD SEE EW:
Place the chicken in a large bowl with 1 tablespoon of the light soy sauce, sesame oil and white pepper. Mix to combine. Set aside to marinate for 10 minutes.
Heat the oil in a wok or frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the Chinese broccoli and stir-fry for another minute.
Add the noodles, dark soy sauce, the remaining 2 tablespoons of light soy sauce and sugar. Stir-fry until well combined.
Serve with the chilli vinegar and chilli powder.