Chicken Pad See Ew

1. Soak the rice noodles to rehydrate them, following the packet directions. Don’t boil them, as boiled noodles go gummy and stick together in the wok.
2. Mix the dark soy sauce, soy sauce, oyster sauce, sugar and fish sauce until well combined.
3. Set a wok or large pan over a high heat and add a drizzle of vegetable oil. Pour in the eggs and swirl them around the pan so they puff up and brown a little. Chop them up with the spatula, then tip into a bowl.
4. Add another drizzle of oil, then the garlic and some white pepper. Let it bloom for 30–45 seconds, then add the tenderstem broccoli.
5. Stir fry for 1–2 minutes, add a drizzle of the sauce and mix it in. Tip into the bowl with the eggs.
6. Add another drizzle of oil and the chicken breast. Brown on one side for about 2 minutes, then flip. Add a small squirt of the sauce to season it and give it colour.
7. Return the broccoli and egg to the wok, followed by the drained noodles. Add just enough sauce to coat everything.
8. Keep stir frying for 5–7 minutes until the noodles are soft but chewy and have absorbed most of the sauce. Add a little more sauce or a splash of water if they need more moisture.
9. Taste and adjust, then serve with a few extra grinds of white pepper.

Tips

• The sauce can be made ahead and kept in the fridge.
• Black pepper works if you don’t have white.