Pad See Ew (Thai Sweet Stir Fried Noodles)

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  Rice Noodles, Dry(340g)
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  Vegetable oil(30g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Broccoli, Chinese (Gai Lan)(1200g)
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  Garlic(180g)
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  Egg, Whole, Large(100g)
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  (Optional: Fried Garlic, Lime Wedges, For Serving)
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  Soy Sauce, Dark, Sweet
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  Oyster sauce(15g)
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  Soy Sauce, Low Sodium(15g)
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  Vinegar, Rice(15g)
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  Sugar, Granulated White(15g)
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  Chili garlic sauce(10g)

Instructions

1. 1Place the rice noodles in a large mixing bowl and pour boiling water over them until submerged. Wait 3–5 minutes until soft and al dente, then drain and set aside, breaking them up with your fingers to prevent sticking.
2. 2Cut the chicken breast into bite-sized pieces. Mince the garlic. Chop the Chinese broccoli stems into 1-inch pieces and set the leaves aside separately.
3. 3Heat 1 tablespoon vegetable oil in a large wok or sauté pan over high heat. Add the chicken, broccoli stems, and garlic, stirring occasionally for 4–6 minutes until the chicken is no longer pink inside and reaches an internal temperature of 165°F. Transfer to a plate.
4. 4Add 1 teaspoon oil to the same pan over medium-high heat. Crack in the eggs and scramble, stirring occasionally for 2–3 minutes until fully cooked through. Push to the side of the pan or transfer to a separate plate.
5. 5Whisk together the sweet dark soy sauce, oyster sauce, low-sodium soy sauce, rice vinegar, granulated sugar, and chili garlic sauce (1–2 teaspoons for heat, to taste) in a small bowl.
6. 6Add the remaining 2 teaspoons oil to the pan over high heat. Add the cooked noodles, chicken, broccoli stems, broccoli leaves, and scrambled eggs. Pour the sauce over the mixture and toss constantly for 2–3 minutes until everything is well coated and heated through.
7. 7Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.