Pad See Ew (Thai Stir-Fried Noodles)

If using dried rice noodles, soak them in warm water according to package directions until pliable but not fully cooked. Drain well.

Cut the Chinese broccoli into bite-sized pieces, separating the stems from the leaves. Blanch the stems in boiling water for 1 minute, then add the leaves and blanch for another 30 seconds. Drain and set aside.

In a small bowl, whisk together the dark soy sauce, sweet soy sauce, soy sauce, sugar, and white pepper.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant (about 30 seconds).

Crack the eggs into the wok and scramble them until lightly cooked.

Add the rice noodles and stir-fry for a minute to heat them through. If the noodles are sticking, add a little more oil.

Pour the sauce over the noodles and stir-fry until the noodles are evenly coated and heated through.

Add the blanched Chinese broccoli and stir-fry for another minute until everything is well combined and heated through.

Serve immediately.