Prepare the noodles according to package instructions. Usually, this involves soaking them in hot water until they are soft and pliable. Drain well and set aside.
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and vinegar. Set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat. Add the garlic and stir-fry until fragrant (about 30 seconds).
Add the chicken (or tofu/shrimp) and cook until browned and cooked through. Push the chicken to one side of the wok.
Crack the egg into the wok and scramble it lightly. Then, mix it with the chicken.
Add the Chinese broccoli to the wok and stir-fry until it turns bright green and is slightly tender (about 2-3 minutes).
Add the cooked noodles to the wok. Pour the sauce over the noodles and toss everything together until the noodles are evenly coated and heated through.
Continue to stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the noodles are slightly caramelized. Serve immediately, garnished with white pepper if desired.
The best Pad See Ew recipe I've found! The flavors are perfect, and it's surprisingly easy to make. I highly recommend this recipe to anyone who loves Thai food!
Pretty good, but not quite restaurant quality. I think the key is getting the noodles just right, and I struggled a bit with that. The flavor was good, though.
This was a hit with the family! It was a great weeknight meal. The balance of flavors was spot on. I think using good quality soy sauce makes a difference.
Very good recipe. I added some mushrooms for extra flavor and it was great. The instructions were easy to understand. I will make it again soon.
Really enjoyed this recipe. It's quick, easy, and tasty. The noodles were perfect. I'll definitely be making this again. Great for a busy weeknight!
