Prepare the shirataki noodles

1. Drain the noodles, then rinse in a large sieve under tap water for a few minutes.
2. Transfer noodles into a pot of boiling water and cook for a few minutes, or follow cooking instructions on packaging.
3. Drain noodles.
4. Pan fry the noodles (without any oil) on medium heat for a few minutes. This is to remove as much water as possible to enhance the texture of noodles. Keep turning the noodles with tongs and take care not to let them dry out too much. Now the noodles are ready.

Cook pad see ew

1. Finely mince garlic, cut Chinese broccoli into 2 inch pieces and cut chicken into thin pieces.
2. Make the sauce by combining all the sauce ingredients in a small bowl. Set aside.
3. Heat up 1/2 tbsp oil in a nonstick wok or skillet over medium-high heat. Add minced garlic and stir-fry until fragrant.
4. Add chicken and stir-fry until it starts turning from pink to white.
5. Add Chinese broccoli and stir-fry for 30 seconds.
6. Increase heat to high, and add sauce and shirataki noodles. Stir-fry until everything is well combined and all the liquid has evaporated.
7. Push everything to one side of the skillet, add 1/2 tbsp oil (if needed) and add beaten egg in. Let sit for 5 seconds then scramble it, then mix it in with the noodles.
8. Remove from heat and serve immediately.