BBC Good Food Magazine

Pad see ew gai


This one-wok dish of noodles stir-fried with chicken, egg and light and dark soy sauces, finished with pepper and prik nam som (vinegarpic­kled chillies), beats pad Thai anytime. The key elements are: fresh rice noodles from your local Asian supermarke­t, as much heat as possible when the egg goes in, and Thai (not Chinese) oyster sauce, which isn’t as salty. You can also substitute expensive Chinese broccoli for British spring greens. As a kid, it’s one of the first dishes I remember mum making, as it would always stick to the wok and I’d have to do the washing-up! Andrew Chongsathi­en, chef-owner, Brother Thai, Cardi

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