Pad See Ew with Chicken Thighs & Chinese Broccoli

Ingredients

• 10 oz Chicken Thighs, sliced thin
• 1 lb fresh wide rice noodles, separated
• 3 cups Chinese Broccoli, stems sliced and leaves left whole
• 2 eggs
• 3 tbsp neutral oil
• 2 tbsp dark soy sauce
• 1½ tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 4 cloves garlic, minced
• White pepper and chili vinegar, to serve

Method

1. Mix the dark soy, oyster sauce, fish sauce, and sugar in a small bowl. Have everything else within arm's reach — this cooks faster than you can chop.
2. Get a wok or heavy skillet as hot as it will go. Sear the Chicken Thighs in 1 tbsp oil until browned and cooked through, 165°F (74°C) for poultry, then remove.
3. Add another tbsp of oil, the garlic, and the Chinese Broccoli stems. Stir-fry 1 minute, add the leaves, and cook until collapsed. Push to one side, crack in the eggs, scramble roughly, and fold in.
4. Add the last of the oil and the noodles. Let them sit against the metal for 45 seconds at a time to pick up char, flipping with a spatula instead of tossing so they stay whole.
5. Pour the sauce around the rim, return the Chicken Thighs, and toss twice. Serve with white pepper and chili vinegar on the table.