Authentic Pad See Ew Recipe

Place in a baking dish and cover with boiling water, stirring occasionally until softened, 15-20 minutes. *Drain and toss with a bit of oil to prevent sticking or time it so you can drain and immediately add to the stirfry.

whisk the oyster sauce, soy sauce, dark soy sauce, fish sauce, vinegar, sugar, and white pepper in a small bowl. Wisk the eggs, and set both aside.

Place everything near the stove. Heat a tablespoon of oil in a wok. Season the chicken with salt and pepper, searing each side in the wok, getting a little color. Add the garlic and the Chinese broccoli stems, and stir-fry until the stems are tender-crisp. Add the broccoli leaves, and wilt. Scoot everything to the side of the wok, add the eggs, scramble, then combine. Scoot everything to a bowl, and wipe out the wok.

, and stir-fry the noodles, letting the edges crisp and carmelize a bit, then soften further in the pan.

Pour in the chicken, broccoli & eggs, stir-fry sauce. Mix everything together gently, and cook for 1-2 more minutes until everything is hot, letting the sugars in the sauce caramelize and get slightly smoky. Stir in half the green onions. Turn the heat off. Taste and adjust salt and heat to your taste.

with more green onions, Thai chili flakes and lime wedges.