Pad See Ew

Ingredients

• 1 lb fresh wide rice noodles
• 12 oz boneless skinless chicken thighs, sliced thin
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 8 oz Chinese broccoli, stems sliced and leaves torn
• 2 large eggs
• 3 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 1/2 tsp white pepper

Method

1. Separate the noodles gently with your hands. If they are cold and stiff, warm them briefly so they bend instead of snapping.
2. Stir the dark soy, oyster sauce, fish sauce and sugar together.
3. Get a wok very hot with a tablespoon of oil. Cook the chicken until browned and 165°F throughout, about 3 minutes, and tip it out.
4. Add another spoon of oil and the garlic, then the Chinese broccoli stems for a minute and the leaves until just wilted.
5. Push everything aside, crack in the eggs and scramble them quickly.
6. Add the last of the oil and the noodles. Leave them undisturbed for 30 seconds at a time so they catch and char in places — that smokiness is the whole point of the dish.
7. Return the chicken, pour the sauce around the edge of the wok, and toss until everything is coated and glossy. Finish with white pepper.

Notes