# Components:
→ Noodles
01 - 7 oz dried wide rice stick noodles (or 15 oz fresh wide flat rice noodles)
→ Protein
02 - 1 cup (5 oz) boneless, skinless chicken thighs, thinly sliced
→ Vegetables
03 - 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves cut larger
→ Sauce
05 - 2 tsp dark soy sauce
06 - 1½ tbsp oyster sauce
07 - 1 tbsp light soy sauce
08 - 2 tsp white vinegar
09 - 2 tsp sugar
→ Other
10 - 2 cloves garlic, very finely chopped
11 - 3 tbsp peanut or vegetable oil, divided
# Directions:
01 - If using dried rice noodles, soak in warm water for about 30 minutes until pliable but not fully cooked. Drain and set aside. If using fresh rice noodles, gently separate and set aside.
02 - In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar dissolves.
03 - Cut stems into 2-inch pieces and leaves into larger pieces.
04 - Heat 1 tbsp oil in a wok or large skillet over high heat. Add sliced chicken; stir-fry until just cooked through. Remove and set aside.
05 - In the same wok, add 1 tbsp oil. Add broccoli stems; stir-fry 1 minute. Add leaves; stir-fry until just wilted. Remove and set aside.
06 - Add remaining 1 tbsp oil to the wok. Add garlic; sauté a few seconds until fragrant. Crack in the egg; scramble quickly until just set.
07 - Add soaked or fresh noodles to the wok. Pour sauce over noodles; toss well to coat.
08 - Return chicken and Chinese broccoli to the wok. Stir-fry everything together for 1–2 minutes until hot and well combined.
09 - Divide Pad See Ew among serving plates. Serve immediately.
