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Chicken pad kee mao

Valli Little & Warren Mendes
  • 15 minutes
  • Serves 4

INGREDIENTS

500 g

Chicken breast, fillets

100 g

Baby corn, whole

1

bunch Chinese broccoli

3

Garlic cloves

1 tbsp

Ginger

2

Long red chillies

4

Spring onions

1 tbsp

Fish sauce

2 tbsp

Oyster sauce

2 tbsp

Soy sauce, dark

500 g

Rice noodles, fresh thick

2 tsp

Brown sugar

2 tbsp

Peanut oil

1 tbsp

Sesame oil