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1
Cook noodles according to package directions until al dente (dont overcook!!).
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2
Drain, set aside.
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3
Meanwhile, heat 1/4 cup olive oil in a wok over high heat.
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4
Add minced garlic.
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5
It will pop and sizzle, so be careful!
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6
The high heat is necessary for an authentic Thai flavor, but if you start getting stressed or feeling rushed, you can lower the heat a bit.
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7
Add sliced chicken, stir to cook.
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8
Once it begins to brown, add the cooked noodles.
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9
Stir to separate any noodles that are stuck together.
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10
Add the soy sauce and the sugar, stir until everything is well coated.
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11
Using a wooden spatula, open a spot in the middle of the wok and crack both eggs in the open spot.
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12
Stir until the egg begins to solidify, and then stir them into the noodles.
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13
Add broccoli florets, and stir continuously until the broccoli begins to wilt, about two minutes.
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14
If the dish seems a little dry, drizzle a little additional olive oil over the dish, and stir well.
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15
Serve with Sriracha hot sauce on the side I smother mine with it!
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16
*If it was truly authentic, youd use wide, flat rice noodles, but they were unavailable to me.
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17
I bought a 12 ounce bag of yolk free egg noodles, cooked the whole bag, and didnt quite use all of it.
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18
So, the 10 ounces is approximate.
