To begin, if using dried rice noodles, soak them in warm water for 20-30 minutes until they are soft but not mushy. Drain and set them aside. For fresh noodles, simply separate them gently with your hands. Ensure they are not sticking together for easy stir-frying.

In a large bowl, combine the sliced chicken (or pork) with 1 tablespoon of light soy sauce. Let it marinate for about 10 minutes. This will allow the meat to absorb the flavour and stay tender during cooking.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.

Add the marinated chicken (or pork) to the wok. Stir-fry for 3-4 minutes until the meat is fully cooked and lightly browned. Remove the meat from the wok and set it aside.

In the same wok, add another tablespoon of oil, then crack the two eggs directly into the wok. Let the eggs cook undisturbed for about 30 seconds, then scramble them gently until they are just set.

Add the softened rice noodles to the wok. Toss them gently to coat with the eggs and oil. Stir in the dark soy sauce, oyster sauce, sugar, and white pepper (if using), ensuring the noodles are evenly coated with the sauces. Adjust the seasoning with light soy sauce to taste.

Return the cooked chicken (or pork) to the wok along with the chopped Chinese broccoli. Stir-fry everything together for another 2-3 minutes, ensuring the vegetables are tender but still slightly crisp. The dish should have a balanced, savoury-sweet flavour.

Serve the Pad See Ew immediately, garnishing with lime wedges for a fresh, tangy balance. The noodles should be slightly smoky from the stir-frying, with tender chicken and crisp vegetables. Enjoy this flavourful, classic Thai dish alongside chili flakes or pickled chili for an extra kick.