• Boil the kettle. 
• Half-fill a large saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring 
occasionally with a fork to separate, until tender,  
4-6 minutes.
• Drain, rinse and drizzle with olive oil. 

• Meanwhile, thinly slice zucchini into half-moons. 
• Finely chop garlic. 
• Thinly slice spring onion. 
• Slice lime into wedges.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning and a drizzle of olive oil.
• In a small bowl, combine oyster sauce, soy sauce 
mix, the brown sugar, water and a squeeze of  
lime juice. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• When oil is hot, cook chicken, tossing occasionally, 
until browned and cooked through, 5-6 minutes.
• Transfer to a plate.  

TIP: Chicken is cooked through when it is no longer pink 
inside!

• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil.
• Cook zucchini until tender, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add the egg and mix, until egg is scrambled, 
1-2 minutes. 

• Return chicken to pan then add rice noodles, baby 
spinach leaves and soy sauce mixture, tossing to 
combine, 1 minute. Season with pepper.

• Divide sweet soy chicken pad see ew between bowls.
Top with spring onion and serve with any remaining 
lime wedges. Enjoy!