Pad See Ew (Thai Stir-Fried Noodles)

Step 1: Trim the ends of the Chinese broccoli and cut it into 7.5 cm / 3-inch pieces. Separate the leaves from the stems. Cut thick stems in half vertically so they are no wider than 0.8 cm / 0.3 inch.

Step 2: Prepare the noodles according to the packet directions and drain. Time them so they are cooked just before using; cooked rice noodles break if left sitting around.

Step 3: Mix the sauce ingredients until the sugar dissolves.

Step 4: Heat 1 tbsp oil in a very large heavy-based skillet or wok over high heat.

Step 5: Add the garlic and cook for 15 seconds. Add the chicken and cook until it has mostly changed from pink to white.

Step 6: Add the Chinese broccoli stems and cook until the chicken is almost cooked through.

Step 7: Add the Chinese broccoli leaves and cook until just wilted.

Step 8: Push everything to one side, crack in the egg and scramble it.

Step 9: Transfer everything in the wok to a plate, scraping the wok clean.

Step 10: Return the wok to the stove and heat the remaining 2 tbsp oil over high heat until it starts smoking. Add the noodles and sauce. Toss as few times as possible to distribute the sauce and caramelize the edges of the noodles, about 1 to 1 1/2 minutes.

Tip: Keep the wok hot and toss briefly to help caramelize the noodles and limit breakage.

Step 11: Quickly add the chicken and vegetables back to the wok and toss to distribute. Serve immediately.