savoury

Pad Kee Mao

• time: 15
• servings: 1

Ingredients

• 1.5 tbsp cooking oil
• cloves garlic
• pieces chicken
• 1 kale
• pieces long green beans
• 1 sweet eggplant
• 1 baby corn
• 4 tbsp water
• 30 g fresh wide noodles
• 1 tsp sugar
• 0.5 tbsp fish sauce
• 1 tbsp oyster sauce
• branches young peppercorns
• spur chillies
• leaves holy basil

Cookware

• wok

Method

1. Heat cooking oil in a wok over medium heat. Add garlic rough chopped and chicken sliced. Stir fry briefly.
2. Add kale big sliced, long green beans big sliced, sweet eggplant thin sliced, and baby corn diagonally cut. Stir fry until softened.
3. Add water and fresh wide noodles. Season with sugar, fish sauce, and oyster sauce. Mix everything well.
4. Add young peppercorns, spur chillies thin sliced, and holy basil. Stir for 5-10 seconds and serve immediately.