Thai Pad See Ew

Instructions

1. Prepare the noodles
   If using dried rice noodles, soak them in warm water according to package instructions until they're pliable but still firm (usually about 20-30 minutes). If using fresh noodles, separate them carefully. Drain well and set aside.
2. Mix the sauce
   In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sugar, vinegar, and white pepper. Stir until sugar is dissolved and set aside.
3. Cook the protein
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced chicken (or tofu) and stir-fry until golden and cooked through, about 3-4 minutes. Remove from the wok and set aside.
4. Cook the eggs
   Add another tablespoon of oil to the wok. Pour in the beaten eggs and let them set slightly before breaking them up with your spatula. Cook for about 30 seconds until just set but still moist, then remove and set aside.
5. Stir-fry the vegetables
   Add the remaining tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant. Add the Chinese broccoli stems and stir-fry for 1 minute, then add the leafy parts and cook for another minute until bright green but still crisp.
6. Combine everything
   Add the drained noodles to the wok and pour the sauce mixture over them. Toss everything quickly to coat the noodles evenly with the sauce. Cook for 1-2 minutes until the noodles are soft but still chewy and have absorbed the sauce.
7. Finish the dish
   Return the cooked chicken (or tofu) and eggs to the wok. Toss everything together gently but quickly to combine all ingredients evenly and heat through, about 1-2 minutes. Be careful not to over-stir as the noodles can break.