Chicken Pad See Ew (East Texas Style)

Cook noodles according to package directions until al dente (don’t overcook!!). Drain, set aside.

Meanwhile, heat 1/4 cup olive oil in a wok over high heat. Add minced garlic. It will pop and sizzle, so be careful! The high heat is necessary for an authentic Thai flavor, but if you start getting stressed or feeling rushed, you can lower the heat a bit.

Add sliced chicken, stir to cook. Once it begins to brown, add the cooked noodles. Stir to separate any noodles that are stuck together.

Add the soy sauce and the sugar, stir until everything is well coated.

Using a wooden spatula, open a spot in the middle of the wok and crack both eggs in the open spot. Stir until the egg begins to solidify, and then stir them into the noodles. Add broccoli florets, and stir continuously until the broccoli begins to wilt, about two minutes.

If the dish seems a little dry, drizzle a little additional olive oil over the dish, and stir well. Serve with Sriracha hot sauce on the side– I smother mine with it!

*If it was truly authentic, you’d use wide, flat rice noodles, but they were unavailable to me. I bought a 12 ounce bag of yolk free egg noodles, cooked the whole bag, and didn’t quite use all of it. So, the 10 ounces is approximate.