Pad See Ew is a popular Thai street-food dish that features flat rice noodles stir-fried in a delicious soy sauce mixture. Dark soy sauce is the star ingredient in this dish, giving the rice noodles a nice balance of sweet and savory.
If you are using dried wide rice noodles, soak them in warm water for at least 30 minutes. Drain well.
Pour 1 tablespoon of cooking oil over the noodles (fresh or previously dried). Toss the noodles with your fingers to coat them in the oil.
Marinate the chicken in cornstarch and t teaspoon of soy sauce for 15 minutes.
Prepare the sauce by combining dark soy sauce, soy sauce, oyster sauce, rice vinegar and brown sugar.
Heat 1 tablespoon of cooking oil in a wok over medium-high heat. Add the chicken and stir-fry until fully cooked. Remove from wok and set aside.
Add 1 more tablespoon of cooking oil to the wok, followed by the garlic and Chinese broccoli. Stir-fry until the stems of the Chinese Broccoli are slightly soft (1 - 2 minutes).
Push the Chinese broccoli to the side of the wok, then add 1 tablespoon of cooking oil to the wok.
Pour the eggs into the middle of the wok. Leave the eggs untouched for about 20 seconds to allow the bottom to set, flip, then scramble the eggs.
Remove the eggs and Chinese broccoli from the wok.
Add 2 tablespoons of cooking oil to the wok, then turn up the heat to high.
Add the rice noodles to the wok, spreading them out in a single layer.
Stir the sauce, then pour the sauce over the noodles. Stir-fry the noodles, coating them evenly in the sauce.
Note: If you are using previously-dried noodles, add a couple of tablespoons of water at a time until the noodles are slightly softer than "al-dente" but not too mushy.
Return the chicken, Chinese broccoli and egg to the wok. Toss to combine all ingredients, then transfer to a serving plate.
Serve immediately with chili powder or pickled chili (if using)