Pad See Ew

If using dried wide rice noodles, soak them in hot water for 20 minutes until soft, then drain in a colander; if using fresh noodles, gently pull them apart into strips by hand so they don't tear.

Cut the chicken or beef into thin strips across the grain, toss with 1 tbsp soy sauce and let marinate for 15 minutes.

In a separate bowl, mix the dark soy sauce, oyster sauce, sugar and the remaining soy sauce until the sugar dissolves – this is the sauce for the dish.

Heat a wok or wide skillet over high heat with half the oil, stir-fry the garlic for 20–30 seconds until fragrant, add the meat and stir-fry for 1-2 minutes until about 80% cooked, then set aside on a plate.

In the same wok, stir-fry the broccoli stems for 30-40 seconds, add the leaves and cook for another 30 seconds until slightly wilted, then transfer to the plate with the meat.

Pour in the remaining oil, crack the eggs straight into the wok and stir gently with a spatula, without waiting for them to fully set.

Add the noodles and the prepared sauce to the wok, toss gently for 1-2 minutes so the strips don't break, until the noodles are coated in the sauce.

Return the meat and broccoli to the wok, turn the heat up to maximum and stir-fry, tossing actively, for 2-3 minutes, until the noodles are lightly browned in spots and slightly caramelized.

Season with white pepper to taste and serve immediately while hot.