Pad See Ew



¼ C Chicken/pork, sliced

100 g Wide flat rice noodles

1 Garlic clove chopped

2-3 stalks Chinese kale

4-5 slice Carrot fine sliced

1 Chicken egg


1 T Oyster sauce

Pinch Pepper powder

1½ t Light soy sauce

1 t Sugar


1. In a wok, heat oil and add garlic. Fry until fragrant.

2. Add chicken, stir well then add vegetables and add 1 tea spoon of oil crack the egg and cooked the egg.

3. Add noodles and stir to mix well. Add seasoning, stir and turn regularly until done.

Serves: 1-2 people