A Thai street-food favorite, pad see ew is made by quickly stir-frying wide rice noodles with sweet dark soy sauce and Chinese cabbage in a wok. With a balanced flavor and few ingredients, it makes a quick meal.
Stir-fry the garlic in oil over high heat for 30 seconds. Add the chicken and stir-fry for 5 minutes, until it changes color.
Push the chicken to one side of the wok. Crack the eggs into the open space, scramble, and cook gently, then mix them with the chicken.
Add the noodles and cabbage and stir-fry over high heat for 4 minutes.
Add the dark soy sauce, soy sauce, and sugar. Stir-fry for 2 more minutes, coating everything evenly in the sauce.
Serve hot.
Store in a covered container in the refrigerator for 2 days. The noodles are best freshly cooked and eaten right away; they may stick together if left to sit.
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