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Heat a wok over a charcoal stove until it is very hot, almost smoking. This is crucial for achieving the authentic 'wok hei' flavor.

Add the oil to the hot wok, swirling to coat the bottom and sides.

Add the velveted chicken to the hot oil. Stir-fry vigorously, breaking up any clumps, until the chicken is fully cooked through and lightly browned, about 2-3 minutes.

Push the chicken to one side of the wok, then add the chopped garlic to the empty space. Stir-fry the garlic until fragrant, about 30 seconds, being careful not to burn it.

Add the Chinese broccoli to the wok. Stir-fry with the chicken and garlic until the broccoli starts to wilt and turn bright green, about 2 minutes.

Pour the soy sauce over the ingredients in the wok. Toss to combine.

Add the fresh flat rice noodles to the wok. If they are clumpy, gently separate them with your spatula as you add them.

Drizzle the fish sauce and dark soy sauce over the noodles and vegetables. The dark soy sauce will give the dish its characteristic color.

Sprinkle the granulated sugar, chicken powder, and MSG (or 'yumyum') evenly over the ingredients.

Vigorously stir-fry all the ingredients together, using a large ladle or spatula to toss and fold, ensuring everything is well combined and the noodles are coated with the sauces. Continue for 2-3 minutes.

Push the noodles and vegetables to one side of the wok, creating a clear space. Crack the egg directly into this space. Scramble the egg quickly, then incorporate it into the noodles and other ingredients, breaking it into smaller pieces.

If possible, use a hairdryer to intensify the charcoal heat, making the flames beneath the wok stronger. Continue to stir-fry vigorously for another 1-2 minutes, allowing the noodles to char slightly and develop a smoky flavor.

Finish the dish by adding the white vinegar. Give it one final quick and vigorous stir-fry to distribute the vinegar evenly.

Immediately transfer the cooked Pad see ew from the wok to serving plates. Serve hot.


Heat a wok over a charcoal stove until it is very hot, almost smoking. This is crucial for achieving the authentic 'wok hei' flavor.

Add the oil to the hot wok, swirling to coat the bottom and sides.

Add the velveted chicken to the hot oil. Stir-fry vigorously, breaking up any clumps, until the chicken is fully cooked through and lightly browned, about 2-3 minutes.

Push the chicken to one side of the wok, then add the chopped garlic to the empty space. Stir-fry the garlic until fragrant, about 30 seconds, being careful not to burn it.

Add the Chinese broccoli to the wok. Stir-fry with the chicken and garlic until the broccoli starts to wilt and turn bright green, about 2 minutes.

Pour the soy sauce over the ingredients in the wok. Toss to combine.

Add the fresh flat rice noodles to the wok. If they are clumpy, gently separate them with your spatula as you add them.

Drizzle the fish sauce and dark soy sauce over the noodles and vegetables. The dark soy sauce will give the dish its characteristic color.

Sprinkle the granulated sugar, chicken powder, and MSG (or 'yumyum') evenly over the ingredients.

Vigorously stir-fry all the ingredients together, using a large ladle or spatula to toss and fold, ensuring everything is well combined and the noodles are coated with the sauces. Continue for 2-3 minutes.

Push the noodles and vegetables to one side of the wok, creating a clear space. Crack the egg directly into this space. Scramble the egg quickly, then incorporate it into the noodles and other ingredients, breaking it into smaller pieces.

If possible, use a hairdryer to intensify the charcoal heat, making the flames beneath the wok stronger. Continue to stir-fry vigorously for another 1-2 minutes, allowing the noodles to char slightly and develop a smoky flavor.

Finish the dish by adding the white vinegar. Give it one final quick and vigorous stir-fry to distribute the vinegar evenly.

Immediately transfer the cooked Pad see ew from the wok to serving plates. Serve hot.
