20-Minute Chicken Pad See Ew That Tastes Like Bangkok Street Food

Cut the chicken breast against the grain into about 1/4-inch slices.

In a mixing bowl, place the sliced chicken and season with salt and white pepper. Mix thoroughly.

Add soy sauce, dark soy sauce, and a cornstarch slurry (cornstarch mixed with water) to the chicken. Mix well until all ingredients are combined.

Add cooking oil to the marinated chicken to seal in moisture and prevent sticking. Mix well and set aside.

Cut the Chinese broccoli and mince the garlic cloves.

To make the stir-fry sauce, combine soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water in a bowl. Whisk until the sugar is dissolved.

Bring a pot of water to a boil over high heat. Add the dry rice noodles and cook for about 3 minutes until just softened.

Immediately transfer the cooked noodles to a bowl of cold water to stop the cooking process and prevent them from sticking.

Drain the cooled noodles well and set them aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the marinated chicken and stir-fry for about 3 minutes until fully cooked. Remove the chicken from the wok and set aside.

In the same wok, heat another tablespoon of oil. Crack in the eggs and stir-fry until partially cooked. Push them to the side of the wok.

Add the chopped Chinese broccoli and minced garlic to the wok. Stir-fry for about a minute until aromatic. Remove the egg and vegetable mixture and set aside.

Add another tablespoon of oil to the hot wok. Add the drained rice noodles and stir-fry until they are heated through.

Return the cooked chicken, eggs, and Chinese broccoli to the wok with the noodles. Pour in the prepared stir-fry sauce.

Toss everything together for about a minute to coat the noodles and allow them to absorb the sauce. Let the noodles sit undisturbed for 15 seconds to get a light char, then serve.