Pad Siew- Wok Fried Noodles with Chilli Vinegar

As I have mentioned, I have a beautiful new iPad. It’s fantastic for a number of things, but the number one reason I wanted it was, of course, for cooking. There are about a million fantastic aps with fantastic recipes, not to mention having easy access to the internet. This recipe is from the Master Chef magazine on iPad. I enjoyed cooking and eating this one, nice for a change from the usual!

Pad Siew


  • 300g chicken thigh fillets, thinly sliced
  • 1/4 cup fish sauce
  • 1/2 tsp sesame oil
  • 1 tbs oyster sauce
  • 200g dried rice stick noodles
  • 1//4 cup peanut ooil
  • 2 cups sliced Gai lan (chinese broccoli)
  • 1 bunch broccolini cut into bite sized pieces
  • 2 bsp kepap manis
  • 3 cloves of garlic, finely chopped
  • 1 tbs white sugar
  • 1 egg
  • 1 bunch coriander, chopped roughly
  • 1/4 cup white wine vinegar
  • 1 fresh long red chilli, finely chopped


  1. Combine chickent, 1tbs of the fish sauce, the sesame oil and oyster sauce in a bowl. Mix to coat the chicken well then refrigerate for 15 minutes to marinate.
  2. Soak teh noodles in warm water for about 10 minutes or until rubbery and pliable but firm to touch. DO NOT LET THE NOODLES GO SOGGY. Drain and pat dry.
  3. Combine vinegar and finely sliced chilli in a small bowl. Set aside.
  4. Heat wok over high heat until smoking then add 1tbs of the peanut poin and the cabbage and broccolini. Toss until wilted then transfer to a large plate.
  5. Return the wok to the heat and add another 1tbs of peanut oil. Add the noodles and toss to coat immediately. Add 1 tbs of kepap manis and 1 tbs of fish sauce then stir-fry for about 3 minutes or until the noodles soften and start to char around the edges. Add to the cabbage and broccolini.
  6. Return the wok to the heat and add the remaining 1 tbs peanut oil. Throw in the garlic, chicken and sugar. Stir-fry for about 3 minutes or until the chicken is just cooked through.
  7. Push the chicken to one side and crack the egg into the empty side. Let the egg partially set and then scramble though the chicken.
  8. Add the noodles, cabbage and broccolini and mix together with tongs. Add teh remaining 1 tbs fish sauce and 1 tbs kepap manis and mix to combine.
  9. Pile onto a large serving pate, drizzel over a couple of spoonfuls of the chilli vinegar and scatter iwth the coriander.
  10. Serve with remaining chilli vinegar on the side for everyone to use to their taste.

As I said, I liked this dish, but it’s a little unusual with the vinegar flavour. Being the girl who licks salt and vinegar chips, this works for me. My father, liking chilli, practiacally ladled the vinegar onto his dish- I wouldn’t suggest this unless you want the whole thing tasting like vinegar… Presents beautifully and for someone who is unfamiliar with stir-fry, was very easy. Make sure all your ingrediants are out and measured before you start. It’s a fast paced recipe and this helps so much. Try not to over cook the noodles as they will end up a slightly congealed mess- still tasty, but not so pretty. They warn you in the recipe- I didn’t listen! Give it a go, with it’s Asian flavours and rich colours it’s sure to at least be a pleasant change to your usual menu.


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