Thai Stir Fried Noodles (Pad See Ew)

Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. It's amazing how fast it comes together - once the ingredients are ready to throw into the wok, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which are wide, thin rice noodles. But these are only sold in Asian stores where I live (and I don't have one nearby) so I've made it with wide rice stick noodles which are readily available in supermarkets and it is a pretty close substitute. I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!

6 oz / 180g dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)
2 tbsp dark soy sauce (or sub with kecap manis) (see notes for substitutes)
2 tbsp oyster sauce
2 tsp soy sauce (normal all purpose soy sauce)
2 tsp white vinegar (plain distilled white vinegar)
2 tsp sugar (white or brown)
2 tbsp water
2 tbsp peanut or vegetable oil
2 cloves garlic cloves
1 cup / 150g / 5oz chicken thighs (boneless, skinless), cut into bite size pieces
1 large egg
4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. For fresh noodles, soak in boiled water in a bowl for a few minutes - do not boil in a pot. Drain when ready.

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