Pad See Ew-style wide noodles with chicken

Ingredients

• 300 g fresh wide rice noodles
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 300 g chicken thigh fillets, sliced thin
• 2 eggs, beaten
• 200 g Chinese broccoli, stems sliced, leaves kept whole
• 2 tbsp dark sweet soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• Ground white pepper

Method

1. Prep. If noodles are clumped, loosen with wet hands. Slice chicken thin.
2. Chicken. Heat oil in wok until smoking. Add garlic, 30 seconds.
3. Sear. Add chicken. Stir-fry 3 minutes until just cooked. Push to side.
4. Egg. Pour eggs into the gap. Scramble lightly.
5. Noodles. Add noodles + dark soy, light soy, oyster sauce, sugar. Toss 2-3 minutes.
6. Broccoli. Add stems first, toss 1 minute. Add leaves, toss 30 seconds.
7. Serve. With a grind of white pepper.

Tips

• Dark sweet soy is the colour. Light soy won’t cut it.
• Wide noodles, high heat, fast toss. Char marks welcome.
• Chinese broccoli stems hit first. Leaves wilt at the end.