Chicken Pad Kee Mao

I'm rediscovering some old favourites at the moment, after quite a long time of not being particularly creative.  This was pretty yummy.

700g chicken breast fillets
1 tablespoon of sesame oil
2 tablespoons of peanut oil
3 garlic cloves
1 tablespoon of grated ginger
2 long red chillies, finely chopped
4 shallots finely chopped
a small head of broccoli, cut into pieces
125 grams baby corns, sliced lengthways
500g thick rice noodles
2 tbsp each soy sauce, oyster sauce
1 tbsp fish sauce
1 tsp brown sugar

Combine chicken and sesame oil, season with salt and pepper

Cook chicken in a wok in a tablespoon of peanut oil, until golden and then set aside

Add  garlic, ginger, chilli and shallots to pan and cook for 30 seconds, add broccoli and corn, and stir fry for a few minutes.

Cook rice noodles, then add to pan with chicken and vegetables.

Add the soy, oyster and fish sauces and sugar, 60 ml water and stir for a minute or so.

Serve topped with extra onion and chilli.