This recipe is for 4 servings. Each serving contains about 552 kcal (47 g protein, 54 g carbs, 16 g fat).
Prep and cooking time ca. 50 mins.
650 g chicken breast – thinly sliced against the grain
1 tsp peanut oil
1 tbsp tamari
2 tbsp oyster sauce
3 1/2 tbsp tamari
1 tsp fish sauce
1 tbsp (13 g) brown sugar
1+1 tbsp garlic infused oil – for chicken
1 tbsp garlic infused oil – for veg
100 g Chinese broccoli (gai lan) – roughly chopped
226 g pad-thai noodles (wide rice noodles)
Mix sauce ingredients
Combine chicken ingredients and fry in a wok in garlic oil until slightly browned. Do it in two batches to avoid too much liquid collecting in the bottom of the pan. Remove.
Cook the noodles according to instructions. Make sure they’re not too soft, under-cook them slightly. Rinse them under cold water so they stop cooking from the inside.
In the same wok, add garlic oil and fry the egg. Let it solidify a bit first and then scramble.
Add broccoli and sautee.
Add the noodles and sauce. “Toast” the noodles a bit, giving it slight burn marks.
Add the chicken and heat through.