Pad See Ew with Chicken

Ingredients

• 8 oz oz Wide rice noodles (fresh or dried)
• 8 oz oz Chicken breast, thinly sliced
• 4 cups cups Chinese broccoli (gai lan), chopped
• 3 tbsp tbsp Soy sauce
• 1 tbsp tbsp Dark soy sauce
• 1 tbsp tbsp Oyster sauce
• 1 tbsp tbsp Sugar
• 4 cloves cloves Garlic, minced
• 2 tbsp tbsp Vegetable oil
• 1 tsp tsp Rice vinegar or white vinegar(optional)
• 1/4 tsp tsp White pepper(optional)

Instructions

1. 1

   Prep (15 min): If using dried rice noodles, soak in warm water for 10 minutes until pliable, then drain. Slice the chicken thinly, chop the Chinese broccoli into 2-inch pieces, mince the garlic, and whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, and vinegar in a small bowl.

2. 2

   Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 1 minute, then stir-fry for 3-4 minutes until cooked through. Remove and set aside.

3. 3

   Add the remaining 1 tbsp oil to the wok. Stir-fry the garlic for 30 seconds, then add the Chinese broccoli stems and stir-fry for 2 minutes. Add the leafy parts and cook 1 more minute until just tender.

4. 4

   Add the drained noodles and the seared chicken to the wok. Pour the sauce mixture over everything and toss constantly for 2-3 minutes, letting the noodles sear slightly against the hot pan so the sauce caramelizes into a glossy glaze.

5. 5

   Finish with white pepper, give one final toss, and serve immediately while hot.