Tipsy Tarts Deli

Chicken pad kee mao INGREDIENTS 500g chicken breast fillets, thinly sliced 1 tbs sesame oil 2 tbs peanut oil 3 garlic cloves, crushed 1 tbs grated ginger 2 long red chillies, seeds removed, finely shredded 4 spring onions, white part finely chopped, green part shredded 1 bunch Chinese broccoli (gai lan), stems and leaves separated 100g whole baby corn, halved lengthways 500g fresh thick rice noodles 2 tbs dark soy sauce 2 tbs oyster sauce 1 tbs fish sauce 2 tsp brown sugar METHOD Combine the chicken and sesame oil and season. Preheat a wok or large frypan over high heat. Add 1 tbs peanut oil to the wok and stir-fry the chicken for 4 minutes or until golden. Remove chicken and set aside. Add the remaining 1 tbs peanut oil to the wok and stir-fry the garlic, ginger, chilli and chopped spring onion for 30 seconds or until fragrant. Return the chicken to the wok with the broccoli stems and corn, then stir-fry for a further 2 minutes. Add the noodles and toss to combine with the chi