Pad See Ew

• 6 None chicken drumsticks
• 1/2 cup chicken stock
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 None medium red onion, halved, cut into thin wedges
• 6 oz broccolini, cut into 1 inch pieces
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled, cut into matchsticks
• 16 oz fresh rice vermicelli noodles, soaked in boiling water for 2-3 mins, drained
• 2 bunches baby bok choy, roughly shredded
• 5.25 oz snow peas, trimmed
• 4 oz bean sprouts, rinsed
• 1 None fresh long red chili, thinly sliced

1. Place chicken in a roasting pan. Lightly coat with oil. Roast for 30 mins, or until golden brown and cooked through. Let cool for 10 mins. Chop meat, discarding bones.
2. Meanwhile, combine stock, soy sauce and oyster sauce. Set aside.
3. Heat a wok over high heat. Lightly coat onion with oil. Stir-fry for 2 mins. Add broccolini, garlic and ginger. Stir-fry for 2 mins. Add chicken, noodles and remaining vegetables, except chili. Stir-fry for 2 mins. Add stock mixture and bring to a boil.
4. Distribute soup between serving bowls. Top with chili. Serve immediately.

chicken, chicken stock, soy sauce, oyster sauce, red onion, broccolini, garlic, ginger, vermicelli noodles, bunches baby bok choy, snow peas, bean sprouts, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/27453 (may not work)