Brendan's Chicken Pad See Ew

Author Bone Head Team 20 Mins Serves 2

A quick, smoky stir-fry that’s all about those glossy noodles, tender chicken and that classic char… levelled up with Best of the Bone’s new Original Chicken Bone Broth Concentrate for extra depth and flavour!

Stir Fry Ingredients:

200g dried wide rice noodles (or 400g fresh rice noodles)
Vegetable oil, to cook
3 cloves garlic, finely chopped
250g boneless chicken thigh, sliced
1 bunch Choy Sum or Kai Lan, cut into 4cm pieces
2 eggs, whisked

Stir Fry Sauce:

1 tbsp Original Chicken Bone Broth Concentrate
2 tbsp water
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp sugar
Pinch of white pepper

Method:

In a small bowl, combine the chicken bone broth concentrate, water, light soy sauce, dark soy sauce, oyster sauce, sugar and white pepper. Mix well and set aside.
Heat 1 - 2 tablespoons of oil in a large pan or wok over high heat. Add the chicken
and sear for 2–3 minutes until lightly golden and just cooked through. Remove and
set aside.
Add another 1 - 2 tablespoons of oil, then the garlic. Stir-fry for 30 seconds until
fragrant. Add the Chinese broccoli stems first and cook for 1 minute, then add the
leaves and cook for another minute until just tender.
Return the chicken to the pan, along with the noodles and stir-fry sauce. Toss everything together then push to one side.
Crack in the eggs and scramble, then toss through the noodles until well combined.
Serve immediately while hot and glossy.

Bone Appétit!

Recipe by

Brendan Pang

Brendan Pang is a chef and food creator who has built a community of over 1 million followers by proving that high-end flavour doesn't require a professional kitchen. Known as the king of easy, flavour-packed meals and fakeaways, Brendan transforms street food staples and one-pan dinners into accessible, nutrient-dense masterpieces. He’s here to show you what happens when real broth replaces stock.