That is fine – you just want to avoid them falling apart too much. The noodles will clump together a little. Add the remaining noodles and sauce and again move them around in the pan or toss them if you can. Don’t stir them vigorously or they may fall apart. Move the noodles around delicately to mix with the sauce. Reduce the heat to low and add half of the noodles along with half of the sauce.Then add the chopped broccoli and stir to combine. Add the chicken and fry for a couple of minutes until it is about 80% cooked through. Add the chopped garlic – no need to wait until the oil is hot – and fry for about 2–3 minutes until fragrant and lightly browned. Heat the oil in a large non-stick wok or frying pan over a medium– high heat.Combine all of the sauce ingredients along with 2 tablespoons of water and set aside.Store in an air-tight container for up to 1 month. Don’t over grind you want flakes, not powder. Then transfer to a spice grinder and grind to a coarse powder. Tip the roasted chillies onto a plate and allow to cool slightly. Be sure to move them around in the pan so that they toast evenly. Take 2 large handfuls of dried red bird’s eye chillies and toast them in a dry frying pan until fragrant – about 30 to 60 seconds.

Pad si eew, as with other Thai recipes is great topped with homemade, roasted Thai chillies. How do you make roasted dry red chillies? You will find a massive selection of Thai recipes here. It can also be served with other Thai favourites such as pad Thai, drunken noodles and Thai basil chicken. If you’re after a good curry, why not try my Thai green curry, Thai red curry, beef massaman or panang curry recipes. There are so many delicious recipes you can serve with it. If you love Thai food as much as I do, you might want to make this pad si eew recipe as part of a Thai feast. Pad si eew is great on its own or served with another Thai dish or two. This pan si eew recipe is from my cookbook ‘The Curry Guy Thai’. Pad si eew means ‘fried in soy sauce’, after all. It’s also known for the amount of soy sauce used. This gives them a delicious smoky flavour that simply has to be tried. Pad si eew is famous for the way the noodles are stir-fried over a high heat until they are beginning to brown. Jump to Recipe Ever tried pad si eew? You’re going to love this Thai noodle dish!

Making chicken pad thai