Drunken Noodles (Chicken Pad Kee Mao)

• 500 grams Chicken thigh fillet
• 1 tbsp Sesame oil
• 3 tbsp Peanut oil
• 3 tsp Minced garlic
• 1 tbsp Minced ginger
• 2 Long red chilli, seeded and thinly sliced
• 4 Green onions- white part finely chopped, green part thinly sliced (keep separate)
• 1 bunch Choy sum- leaves rough large chop, stems into 4cm pieces (keep separate)
• 125 grams Fresh baby corn, halved lengthways
• 375 grams Cooked fresh thick rice noodles
• 2 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 2 tbsp Brown sugar
• 3/4 cup Water
• 1 Salt and cracked black pepper

1. Slice chicken into thin strips.
2. Combine the chicken and sesame oil.
3. Preheat a wok or large frypan over high heat.
4. Add some peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden (season with salt and pepper whilst stir frying).
5. Remove chicken and set aside.
6. Add the remaining peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant.
7. Return the chicken to the wok with the choy sum stems and corn, then stir-fry for a further 2 minutes.
8. Add the noodles and toss to combine with the chicken and vegetables.
9. Add the soy and oyster sauces, sugar, water and choy sum leaves, then stir-fry for a further 1 minute or until leaves are wilted and the chicken is coated in the sauce.
10. Divide among 4 bowls and serve topped with shredded spring onion and extra chilli.
11. Serves 4 to 6 people.
12. Really tasty- I recommend you guys try this one.
13. Enjoy!

sesame oil, peanut oil, garlic, ginger, red chilli, green onions white, sum leaves rough large chop, baby corn, rice noodles, soy sauce, oyster sauce, sauce, brown sugar, water, salt

Taken from cookpad.com/us/recipes/480751-drunken-noodles-chicken-pad-kee-mao (may not work)