Pad See Ew

Ingredients

• 400 grams Wide flat rice noodles
• 200 grams Chicken breast or thigh, sliced
• 2 cups Chinese broccoli (Gai Lan), chopped
• 2 large Eggs
• 3 cloves Garlic, minced
• 2 tablespoons Dark soy sauce
• 1 tablespoon Light soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Sugar
• 3 tablespoons Vegetable oil

Instructions

1. 1

   In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, and sugar to create the stir-fry sauce.

2. 2

   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through. Remove and set aside.

3. 3

   Add another tablespoon of oil to the wok. Add the Chinese broccoli stems and cook for 1 minute, then add the leaves until slightly wilted. Remove and set aside.

4. 4

   Add the remaining oil and the garlic. Sauté for 30 seconds until fragrant.

5. 5

   Add the rice noodles to the wok. Pour the sauce over the noodles and toss gently but quickly to coat and caramelize the noodles without breaking them.

6. 6

   Push the noodles to one side of the wok. Crack the eggs into the empty space, scramble them until mostly set, then toss with the noodles.

7. 7

   Return the chicken and broccoli to the wok. Toss everything together for 1-2 minutes until heated through and the noodles have some charred edges.

8. 8

   Serve immediately with a sprinkle of white pepper or chili flakes if desired.