Instructions

1. Place 1 cup rice flour, 1 cup tapioca starch, and 1 1/2 teaspoons kosher salt in a large bowl and whisk to combine. While whisking constantly, slowly and gradually add 1 cup room temperature water. The mixture will clump up at first, but will begin to come together as it absorbs water. Slowly adding in the water at this stage allows the starches to hydrate fully, yielding a bouncier, more toothsome noodle, so don’t rush. Whisk until smooth.
2. While whisking constantly, gradually add in 1 cup boiling water, followed by 1 tablespoon of the vegetable oil. The batter will be smooth and quite runny.
3. Prepare for cooking: Fill a small bowl with the remaining 1/2 cup vegetable oil. Have a pastry brush, large dinner plate or baking sheet, flexible heatproof spatula, 1/2 cup dry measuring cup or scoop, timer, and clean, dry kitchen towel ready.
4. Heat a 12-inch nonstick frying pan over low heat for a few minutes. Meanwhile, brush a large plate or baking sheet with some vegetable oil.
5. Add 1/2 cup of batter to the pan. Immediately cover the pan and swirl the batter around to create a thin, even sheet. Cook until set and translucent, and the underside of the noodle sheet is not tacky to the touch, about 2 minutes.
6. Remove the pan from heat. Run the spatula around the edge of the noodle sheet to loosen. In one motion, flip the pan over the oiled plate or baking sheet. Resist the urge to gently slide the noodle out of the pan here - be bold and tip the whole sheet out all at once.
7. Brush the noodle sheet with a little bit more oil. If the sheet is wrinkled or folded, let it cool a little before making adjustments (the noodle is much more pliable once it’s set and cooled).
8. Wipe out the pan with a paper towel. Repeat cooking the remaining batter, brushing the pan with oil before each sheet and upending each sheet on top of the one before. It’s ok if the first couple of sheets don’t work out - you should still end up with plenty of noodles!
9. Transfer the noodle stack to a cutting board, neatly re-stacking the sheets and applying more oil in between each layer as needed. With an oiled knife, cut the noodles into 1-inch wide strips. Pull the noodles apart and store in an airtight container at room temperature for up to 2 hours.
10. Cut 1 pound boneless, skinless chicken thighs into 1-inch chunks and place in a medium bowl. Add 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1/2 teaspoon ground white pepper, and 1/2 teaspoon baking soda. Stir until the chicken is evenly coated. Let sit at room temperature for 15 minutes. Meanwhile, prepare the remaining ingredients.
11. Bring 4 quarts water and 2 tablespoons kosher salt to a boil in a medium pot over medium-high heat. Meanwhile, crack 2 large eggs into a small bowl. Weigh out 16 ounces of the noodles and place in a large bowl (reserve any extra for another use). Add 1/4 cup oyster sauce, 2 tablespoons dark soy sauce, and 4 teaspoons granulated sugar, and toss until evenly coated and the noodles are separated. Coarsely chop 4 garlic cloves and add to the bowl of noodles. Toss again to combine.
12. Add 4 cups broccoli florets into the boiling water and cook until bright green and crisp-tender, about 1 minute. Remove with a spider or slotted spoon to a bowl or plate. Return the water to a boil and add the marinated chicken, stirring lightly to prevent clumping. Boil the chicken until just cooked through, about 2 minutes. Transfer the chicken to a second bowl or plate.
13. Cook the pad-see ew in 2 batches: Heat a well-seasoned wok or 12-inch nonstick frying pan up over low heat for a few minutes. Add 2 tablespoons of the vegetable oil and increase the heat to medium high. Once the oil is smoking, add the 2 cracked eggs to the center of the pan. Scramble with a flat spatula and cook until almost dry, about 1 minute. Push the eggs aside.
14. Add half of the broccoli and half of the chicken to the wok. Cook, tossing occasionally, until heated through, about 2 minutes. Push the mixture aside. Add half of the noodles to the now-empty space and toss until the noodles are an even brown and start to char in spots, about 2 minutes. Transfer to a serving bowl.
15. Wipe out the pan. Add the remaining 2 tablespoons vegetable oil to the pan. When the oil is smoking, repeat stir frying the remaining eggs, chicken, broccoli, and noodles. Serve with red pepper flakes, fish sauce, granulated sugar, and white vinegar (or white vinegar with chiles) on the side if desired.