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Pad See Ew

Pad See Ew Ingredients 0.5 lbs chicken thigh(sliced) 1 tsp light soy sauce 1 tsp oyster sauce 1 tsp cornstarch 1 lbs fresh rice noodles 4 cloves garlic(minced) 2 to 3 Chinese broccoli(sliced) 2 eggs Neutral oil Sauce 2 tbsp light soy sauce 1.5 tbsp dark soy sauce 2 tbsp oyster sauce 2 tbsp palm sugar(or brown sugar) 1/2 tsp white pepper Instructions 1. Cut chicken thigh into bite sized pieces and marinate with soy sauce, oyster sauce, cornstarch and 1 tsp of oil. 2. Combine sauce ingredients. 3. Mince garlic and prep Chinese broccoli by separating the stem from the leafy portion. Slice each into bite sized pieces. 4. Heat 2 tbsp oil in a hot wok until smoking and sauté chicken for 4-5 minutes until seared and about 80 percent cooked through. 5. Remove the chicken and add 1 tbsp oil to the wok. Sauté garlic with sliced broccoli stem and stir fry for 1-2 minutes before adding the leafy portion. 6. Once the leafy portion is wilted, move the contents to the side of the wok, add 1 tbsp of oil, and fry 2 eggs. Mix to scramble and set aside. 7. Add 2 tbsp oil to the hot wok and combine rice noodles with the sauce. Once combined, incorporate the chicken and broccoli stir fry and gently stir for 1-2 minutes. 8. Enjoy with sliced Thai chillies+vinegar.