Thai Stir-Fried Noodles (Pad See Ew)

Name: Thai Stir-Fried Noodles (Pad See Ew)
Total time: 20
Yield: 3
Ingredients: 1 (6 ounce) package rice stick noodles (rice vermicelli); 2 tablespoons oyster sauce; 2 tablespoons water; 2 tablespoons dark soy sauce; 2 teaspoons soy sauce; 2 teaspoons distilled white vinegar; 2 teaspoons white sugar; 2 tablespoons vegetable oil; 2 cloves garlic; 5 ounces Chicken, broilers or fryers, thigh, meat only, raw; 1 cup small broccoli florets; 1 large egg

Recipe by Nina from allrecipes.com

Dinner 20 Mins.

Ingredients

3 servings

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1 (6 ounce) package rice stick noodles (rice vermicelli)
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2 tablespoons oyster sauce
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2 tablespoons water
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2 tablespoons dark soy sauce
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2 teaspoons soy sauce
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2 teaspoons distilled white vinegar

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2 teaspoons white sugar
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2 tablespoons vegetable oil
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2 cloves garlic
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5 ounces Chicken, broilers or fryers, thigh, meat only, raw
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1 cup small broccoli florets
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1 large egg

Instructions

Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.