Pad See Ew

14oz dried rice noodles, soaked in water for 40 minutes
1/2 lb (1 cup) pork, thinly sliced
approximately 6 tblsp cooking oil
3 cloves garlic, crushed
1 cup Chinese broccoli (or broccoli, cauliflower, carrots or mushrooms), cut into 1″ pieces
2 eggs, beaten
Sauce:
3 tbsp oyster sauce
1 tsp black soy sauce
2 tbsp light soy sauce
2 tsp sugar
1/8 tsp ground black pepper

I added siracha, extra soy and teryaki sauce too

Combine all the sauce ingredients and add the sliced pork. Marinate the meat in the sauces at room temperature while preparing the other ingredients.

Heat 1/2 tablespoon of cooking oil in a wok over high heat, add one of the cloves of smashed garlic, stir briefly (about 30 seconds), then add the cut vegetables and cook stirring constantly until partially cooked, but still firm. Remove from the wok.

Heat 4 tblsp cooking oil in a wok over medium heat until hot. Add the remainder of the garlic cloves, stir briefly. Then add the noodles and stir fry another 2-3 minutes until brown and soft, remove from the wok to a plate.

Add 1 tblsp oil to the wok, when hot add the marinated pork and eggs, stirring to cook through and combine. Then add the vegetables and stir fry to combine. Then add the noodles and stir fry to combine and if possible char the noodles until a little crispy on the edge (this may require more oil then you like!).

Serve hot with small condiment bowls of ground dried red chilis, sliced green chilies in white vinegar and white sugar.