Thai Pad See Ew with Chicken | 20-Minute Wok Dinner

Soak or cook the wide rice noodles according to package instructions until slightly chewy (al dente), then drain and rinse with cold water. Cut the chicken breast into thin strips, finely chop the garlic, and wash and cut the pak choi leaves into larger pieces.

In a small bowl, mix the sauce: combine the soy sauce, dark soy sauce, oyster sauce, and cane sugar until the sugar is completely dissolved.

Heat 1 tablespoon of sunflower oil in a wok or deep frying pan until smoking hot. Add the minced garlic and chicken breast strips, then stir-fry continuously for 3-4 minutes until the meat is cooked through and gets a nice color.