Pad see ew

11oz of fresh flat rice noodle should be enough for two regular portions.
1 egg
broccoli
1-2 cloves garlic, 2-3 tbsp of cooking oil

1 tbsp of thick soy sauce
fish sauces

1 tbsp of rice vinegar

Chicken

Marinade chicken in
1/2 tbsp fish sauce
1tbsp oyster sauce
a splash of dark sesame oil
Toss the pork and all the sauces together until well mixed.  Let marinate for 15-30 minutes before cooking time.

 

Heat the wok on the highest heat your stove can handle.  When the pan is very hot, add a tiny splash of oil.  Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds.  Add the leafy part and a splash of fish sauce.   Transfer the broccoli into a plate and set aside.

Chicken

Marinade chicken in
1/2 tbsp fish sauce
1tbsp oyster sauce
a splash of dark sesame oil
Toss the pork and all the sauces together until well mixed.  Let marinate for 15-30 minutes before cooking time.
Set the wok back on the fire and let it heat up until smoking.  Add another splash of oil – this time a biggish splash.  Tilt the wok to coat it well with the hot oil, then throw in the noodles.  Shake the wok a few times and toss the noodles to coat them with oil. Add just a little less than a tablespoon of thick soy sauce, and a few splash of fish sauce.  Toss the whole thing again quickly to evenly distribute the sauce.  Spread the noodles around the wok a bit to maximize the contact with the heat.   When the noodles are done, cooked through and nicely charred in parts, transfer them to a plate and set aside.  Scrape the wok with a spatula to get all the burnt bits out and chuck them.