Pad See Ew with Chicken

Ingredients

• 1¼ lb boneless, skinless chicken thighs
• 1½ lb fresh wide rice noodles (ho fun)
• 1 bunch Chinese broccoli (gai lan)
• 4 clove garlic
• 2 eggs
• 4 tbsp soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp white vinegar
• 1 tbsp sugar
• 3 tbsp vegetable oil
• ½ tsp white pepper (optional)
• ½ tsp red pepper flakes (optional)

Steps

1. Slice chicken into thin, bite-sized pieces. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, vinegar, and sugar for the sauce.
2. Wash and chop Chinese broccoli into 2-inch pieces, separating stems and leaves. Mince garlic.
3. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add chicken and stir-fry until cooked through, about 3-5 minutes. Remove chicken and set aside.
4. Add another tablespoon of oil to the wok. Add garlic and stir-fry for 15 seconds until fragrant. Push garlic to one side, crack eggs into the other side, and scramble until just set. Break eggs into smaller pieces.
5. Add the remaining oil, Chinese broccoli stems, and noodles to the wok. Stir-fry for 2-3 minutes, separating noodles, until stems are slightly tender. Add Chinese broccoli leaves and cooked chicken.
6. Pour the prepared sauce over the noodles and ingredients. Toss everything together vigorously for 2-3 minutes until the noodles are well coated and slightly caramelized. Serve immediately, optionally with white pepper or red pepper flakes.