Let's do it again!

I've tried my hand at Pad See Ew before and oh what a fail! This was less of a fail and was pretty tasty. Was it like we get at our favorite place for Pad See Ew? Nope, but they have years of practice and great recipes behind their dishes, I have my own half ass attempts at things. This was pretty dang good. I added shreds of carrot since that's what normally comes in our take out. the noodles weren't the same but it's what Target had that I could order. I didn't have time to go to the Asian market this time. Maybe next time. I made this in a Dutch Oven and that worked pretty well. Noodles got a little sticky and stuck on the bottom so it was a bugger to clean but it's worth it for good food. This received "make it again" reviews. I think I would double the sauce, we are saucy folks. So lots of sauce for those noodles and veggies. Mmm... let's make it again!

Pad See Ew – Thai Stir Fried Noodles
Noodles
200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai)
Sauce
2 tsp dark soy sauce
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce (or all purpose)
2 tsp white vinegar (plain white vinegar)
2 tsp sugar (any type)
Stir Fry
3 tbsp peanut or vegetable oil , separated
2 cloves garlic cloves, very finely chopped
1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced
1 large egg
4 stems Chinese broccoli

Chinese Broccoli – trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
Noodles – Prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
Sauce – Mix ingredients until sugar dissolves.
Cooking:
Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
Scramble egg: Push everything to one side, crack egg in and scramble.
REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
Caramelize noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelize – about 1 to 1 1/2 minutes.

Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!