Chicken Egg Noodle Stir-Fry (Pad Mee Luang)

Ingredients

• 2 tablespoons oil
• 2 cloves garlic (minced)
• 7 oz or 1 1/4 cups chicken breast or thighs (thinly sliced)
• 2 tablespoons oyster sauce
• 1/4 teaspoon white pepper
• 1 tablespoon white sugar
• 1 tablespoon light soy sauce
• 1 cup choy sum (chopped)
• 1/2 cup onion (chopped)
• 1/4 cup carrot (chopped)
• 9 oz fresh egg noodles

Instructions

1. 1

   If you're using frozen noodles, first thaw them in the fridge, then briefly blanch in boiling water for about 30 seconds to a minute, followed by a quick rinse under cold water to prevent further cooking. For dried egg noodles, cook them in boiling water according to the package's instructions until al dente, usually around 4–5 minutes, then drain and rinse under cold water.

2. 2

   Preheat oil in your wok and then sauté garlic until golden and fragrant.

3. 3

   Add your sliced chicken and cook until it's nearly done.

4. 4

   Add light soy and oyster sauce, white pepper, and white sugar along with your vegetables. Mix everything thoroughly and cook until the vegetables are soft to your liking.

5. 5

   Lastly, add your egg noodles and gently mix them with the ingredients in your pan. Serve immediately and enjoy!