With slightly chewy rice noodles coated in a sweet soy sauce and cooked until smoky and charred, it's no wonder Pad See Ew with Chicken is such a popular Thai noodle dish.
Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
Prepare your rice noodles. If using fresh noodles, use your fingers to separate each noodle into individual long strands. If they have become hard, you can place them in simmering water for 30-60 seconds to help loosen the strands. If using dried noodles, rehydrate them in simmering water for 6 minutes, until each noodle is cooked and separate but not mushy.
Add a bit of oil to your wok and heat it over high heat. Add the garlic and saute until it's almost golden brown. Then add the chicken and saute until it's cooked through.
Push the garlic and chicken to the side of the wok. Add a little more oil and once it's hot, crack an egg and scramble it in the middle of the wok.
Push everything to the side and add the rice noodles and sauce you prepared earlier. Stir fry the noodles with sauce until all of the noodles are coated with the sauce. Then mix everything together.
Next add the Chinese broccoli and cook until the leaves are wilted and stems are tender. During this time, let the noodles sit for a minute or so to get a nice char on them. Once done, take off the heat and serve immediately!
Notes
This recipe will make 2 servings at a time. I do not recommend making more than this at one time, as the noodles are more likely to clump together if there's too much in the wok. You can prepare the ingredients for several servings and make them one after another in the same wok.
Pad See Ew is best eaten fresh out of the wok. The longer it sits out, the more likely the rice noodles are to clump together.