This is not Chinese, this is Thai. I have included it because the All Purpose Stir Fry Sauce is very similar to the sauce of the authentic Pad See Ew recipe, and using this ready made sauce it is so fast to make and very similar to the original version!
8 oz/200g fresh wide flat rice noodle(Thai recipe uses Sen Yai) or the widest dried rice noodle stick you can find (even Pad Thai is ok)
4cups(packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
Prepare the noodles according to the packet instructions.
Heat the oil in a wok over high heat, add the garlic and stir fry for 10 seconds. Add the chicken and cook until coloured white, then add the Chinese broccoli stems.
Once the chicken is coloured, push everything in the wok to one side, crack in the egg and scramble it. Don’t worry if it sticks to the wok and burns a bit, this adds to the char grilled flavour you want.
Add the noodles, Sauce and water, and stir to combine all the ingredients and for the sauce to cook.
Note: if you are using dried noodles, you may need more water as the noodles will absorb more liquid. The noodles are ready when most of the liquid is cooked out/absorbed. Serve immediately.