Pad See Ew
Ingredients
For the sauce:
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons white vinegar
2 teaspoons sugar, of your choice
2 tablespoons water
For the stir-fry:
3 tablespoons peanut or vegetable oil, divided
2 cloves garlic, very finely chopped
1 cup chicken thighs, boneless, skinless, and sliced
7 ounces wide rice stick noodles, uncooked
4 stems Chinese broccoli, ends trimmed, cut into 3-inch pieces, and with the leaves separated
1 large egg
Directions
To make the sauce, mix the dark soy sauce, oyster sauce, soy sauce, white vinegar, sugar, and water until the sugar dissolves.
Heat 1 tablespoon of the oil in a large, heavy-bottom skillet or wok over high heat. Add the garlic, cooking for 15 seconds. Add the chicken, cooking it until its color changes to mostly white, about 5-6 minutes.
Cook the rice stick noodles according to the package directions.
While the noodles cook, add the Chinese broccoli stems to the pan or wok and cook until the chicken is almost cooked through, for about 3 minutes.
Add the leaves of the Chinese broccoli, cooking until just wilted, about 3 minutes.
Make sure the chicken has cooked through, reading 165 degrees F in its thickest part.
Push the contents of the pan or wok to the side and crack the egg into the now vacant side of the pan. Scramble the egg and then incorporate it into the chicken mixture. Transfer the chicken and egg mixture to a plate.
Add the remaining 2 tablespoons of oil to the wok over high heat, heating it until it starts smoking. Add the cooked rice noodles and the prepared sauce. Toss the noodles with the sauce as few times as possible, so that everything is just coated.
Cook until the sauce has caramelized, about 1-1 1/2 minutes.
Return the chicken mixture to the wok, tossing to combine.
