Pad see ew with chicken

Mix the sauce: oyster sauce, soy sauce, fish sauce, Thai black soy sauce and Golden Mountain sauce.

Season bite-sized chicken with soy sauce, a touch of sugar and, for lean meat, a little water; let sit.

Trim the gailan, thinly slice the thick stems on a diagonal and roughly chop the thin stems and leaves.

If store-bought noodles are a cold block, break into big chunks, spread on a microwave-safe plate and heat at about 70% for one minute at a time, separating and rearranging, three to four minutes total, until they separate into strands.

Divide everything but the protein in half and cook one serving at a time so excess moisture does not steam the noodles to mush.

Sear the chicken in the wok without disturbing for about a minute until browned, toss to finish the other side, and remove to a bowl; clean the wok if anything stuck.

Heat a little oil, saute the garlic until the smallest bits turn golden, add the egg for about 10 seconds, then the vegetables.

Add the noodles, the sauce and the sugar and toss until evenly coated, separating any noodles stuck together.

Over high heat, spread the noodles around the wok and let them sit to toast and char; flip and char the other side, repeating if wanted.

Return the chicken, leaving its pooled liquid behind, toss and turn off the heat.

Serve with ground white pepper and chili vinegar at the table.