Pad See Ew

Measure and prep all ingredients.

Soak the rice noodles. Place the rice noodles in a large bowl and cover the noodles with hot tap water. Let the noodles soak for 30 minutes, separating the noodles occasionally to keep them from sticking together. The noodles should be white and limp when ready.

While the noodles are soaking, prepare the sauce. In a small bowl, whisk together the Chinese sweet soy sauce, oyster sauce, fish sauce, granulated sugar and black pepper. Set aside. 

Prepare the Chinese broccoli. Separate the leaves from the stems. Slice the stems into two-inch pieces on the bias. If using broccoli, chop the broccoli into florets.

Once the noodles are done soaking, drain the noodles and set them aside. 

In a large wok, heat one tablespoon of oil until shimmering and hot. Add the thinly sliced chicken and cook until it is white. 

Add the sliced Chinese broccoli stems (or the broccoli florets) and cook until bright green and slightly tender. Add the Chinese broccoli leaves and garlic cloves and cook until the leaves wilt. 

Push the vegetables and chicken to one side of the wok. Crack the eggs to the empty side and scramble the eggs.

Once the eggs are fully scrambled, transfer everything from the wok to a bowl or a plate.

Heat the remaining two tablespoons of oil in the empty wok until shimmering and hot. Add the reserved noodles and the sauce. Cook, constantly stirring, until the edges are slightly caramelized. 

Add the chicken, vegetables and eggs back to the wok and toss until evenly coated with the remaining sauce and well combined.

Serve and enjoy!