Confit Cashew Pad See Ew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

SALT THE CHICKEN: Salt the chicken and refrigerate, uncovered, overnight.

Step 2

PREPARE THE SAUCE AND PANS: Whisk all of the sauce ingredients together in a bowl, reserving until later. Bring a pan of salted water to a boil over a high heat, and heat some vegetable oil in a wok over a low heat.

Step 3

PREPARE THE CONFIT CASHEWS & OIL: Slice the cashews in half. Add the cashews to the wok and allow them to brown and infuse in the oil, then remove with a slotted spoon and reserve in a bowl.

Step 4

PREPARE THE REMAINING INGREDIENTS: While the cashews brown, prepare the stir-fry ingredients: chop the chicken, dice the garlic, slice the chilli, petal the onion, julienne the carrots, whisk the eggs together in a mug (using chopsticks), and slice the spring onion.

Step 5

STIR-FRY: Once the cashews have been removed, turn the heat to high. Add the garlic and chilli and cook until fragrant. Add the chicken and fry, stirring and tossing constantly so nothing burns. Once the chicken starts to turn white, add the onion and continue cooking and tossing until softened. Finally, add the carrots, reserved cashews, and a handful of beansprouts.

Step 6

COOK THE EGG: Push the ingredients to the side and add the egg. Cook, breaking the egg up into large curds, and stir everything together. Transfer everything to a bowl and reserve, then return the wok to a high heat until smoking.

Step 7

COOK THE NOODLES: Add the noodles to the pot of salted water and cook until softened. Drain, then add to the wok with the prepared sauce. Cook until the sauce thickens and the noodles caramelise, then add the reserved stir-fry ingredients. Toss well, then serve garnished with the spring onions and wedges from the lime.