Pad See Ew — Wide Rice Noodle Stir-Fry / ผัดซีอิ๊ว

Ingredients

• 400 g fresh wide rice noodles, 1 cm width
• 250 g chicken breast, sliced thin against the grain
• 3 cloves garlic, minced
• 3 tablespoons dark soy sauce, see ew
• 2 tablespoons light soy sauce
• 15 ml oyster sauce
• 10 ml vegetable oil
• 1 egg
• 2 red bird's eye chilies, sliced
• 100 g Chinese broccoli, cut 3 cm lengths, stalks slightly thinned
• Tellicherry black pepper, to taste

Method

1. 1
   Heat wok over high heat until smoking; add oil and garlic, bloom 20 seconds until fragrant.
2. 2
   Add chicken; stir-fry 2 minutes until nearly cooked through.
3. 3
   Push chicken to wok side; crack egg into cleared space and scramble, breaking into small pieces; fold into chicken.
4. 4
   Add fresh rice noodles, dark soy sauce, light soy sauce, and oyster sauce; toss constantly for 2 minutes, breaking apart noodle clumps, until noodles are heated through and coated evenly.
5. 5
   Add Chinese broccoli; toss 1 minute until stalks are tender-crisp.
6. 6
   Transfer to serving plate; top with sliced bird's eye chilies and cracked Tellicherry pepper; serve immediately.