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Chicken Pad See Ew

Name: Chicken Pad See Ew
Yield: 1 plate (about 18 oz)
Ingredients: 14 oz (400 g) fresh wide rice noodles, separated into strands; 8 oz (225 g) boneless skinless chicken thighs, thinly sliced; 1 tsp light soy sauce, for the chicken; 2 tbsp neutral oil, divided; 3 garlic cloves, minced; 2 large eggs; 5 oz (150 g) Chinese broccoli or baby bok choy, cut into 2-inch (5 cm) pieces, stems and leaves separated; 1 small carrot, thinly sliced on the diagonal; 1 1/2 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 2 tsp sugar; 1 tbsp water; 1 pinch ground white pepper

Wide rice noodles stir-fried in a hot wok with chicken, egg, Chinese broccoli and carrots in a sweet, smoky soy sauce. The Thai street food classic, ready in 25 minutes.

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