Pad See Ew – Thai Stir Fried Noodles

2–3 people

prepTrim Chinese broccoli ends, cut into 7.5 cm / 3" pieces, separate leaves from stems, cut thick stems in half vertically to 0.8 cm / 0.3" thick
prepPrepare noodles according to packet directions and drain
200 g / 7 oz dried wide rice stick noodles		Heat oil until smoking, add noodles & sauce, toss 1–1½ min to caramelise					Add chicken & veg back in, toss & serve
2 tsp dark soy sauce	Mix sauce until sugar dissolves
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp white vinegar
2 tsp sugar
3 tbsp peanut or vegetable oil	Heat oil, cook garlic 15 sec	Add chicken, cook until mostly white	Add broccoli stems, cook until chicken almost done	Add broccoli leaves, cook until wilted	Push to side, crack & scramble egg	Remove chicken & veg to plate
2 cloves garlic, very finely chopped
1 cup / 150 g / 5 oz chicken thighs (boneless, skinless), sliced
1 large egg
4 stems Chinese broccoli, stems only
4 stems Chinese broccoli, leaves only

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