Pad See Ew

Ingredients

• 200g chicken thigh, thinly sliced (Chicken Marinade)
• 1 tsp light soy sauce (Chicken Marinade)
• 1 tsp oyster sauce (Chicken Marinade)
• 1 tsp cornstarch (Chicken Marinade)
• 1 tsp oil (Chicken Marinade)
• 1 tbsp dark soy sauce (Sauce)
• 1 tbsp light soy sauce (Sauce)
• 1 tbsp hoisin sauce (hand-corrected from the printed "oyster sauce") (Sauce)
• 1 tsp fish sauce (Sauce)
• 1 tbsp palm sugar (Sauce)
• (A pinch of MSG was in the printed recipe but crossed out by hand — omitted here.) (Sauce)
• 450g fresh wide rice noodles (2-3 cm wide) (Stir-Fry)
• 6 cloves garlic, finely chopped (Stir-Fry)
• 2 eggs (Stir-Fry)
• 1 cup Chinese broccoli (gai lan), cut into 2-3 cm pieces (Stir-Fry)
• 3 tbsp vegetable oil (neutral, high smoke point) (Stir-Fry)
• chili flakes for garnish (optional) (Stir-Fry)

Steps

1. Marinate the chicken: Mix the chicken thigh slices with light soy sauce, oyster sauce, cornstarch and oil. Let sit 10-15 minutes while prepping noodles and veggies.
2. Prep noodles: Separate fresh rice noodles gently. If using dried, soak in warm water until soft but slightly firm, then drain.
3. Make the sauce: Combine dark soy, light soy, hoisin sauce, fish sauce, and palm sugar in a small bowl. Set aside.
4. Stir-fry: Heat wok over high heat until very hot. Add oil. Add garlic, stir-fry 30-40 seconds until fragrant (do not burn). Add marinated chicken, stir-fry until almost cooked through. Push chicken to the side, crack in eggs, and scramble quickly. Add Chinese broccoli, stir-fry 1-2 minutes until bright green and tender-crisp. Set aside. In the same wok or pan, add noodles and sauce. Toss gently, pressing noodles against the pan for slight caramelization and smoky "wok hei." Add back the rest of the ingredients from before and give it a final toss.
5. Finish: Taste and adjust seasoning: extra light soy or fish sauce if needed. Serve immediately, optionally with sliced chili and chili flakes.