One of my favorite dishes, pad see yew is best coming from the street vendors in Bangkok.  I’ve tried many recipes, this is the closest my taste buds can remember.

Ingredients
Cooking oil
8 ounces wide rice noodles (1/4 inch wide)
1/4 cup oyster sauce
2 Tablespoons packed dark brown sugar
1 Tablespoon + 2 teaspoons soy sauce
1 Tablespoon white vinegar
1 Teaspoon molasses or maple syrup
1 Teaspoon fish sauce
3 cloves garlic, minced
12 ounces boneless, skinless chicken breasts, cut against the grain into 1/4-inch slices
3 large eggs
10 ounces broccoli florets, cut into 1 inch pieces

Directions
Prepare the rice noodles per the directions on the package. Once ready, rinse under cold running water, drain thoroughly and transfer to a dry bowl.  Add 2 teaspoons oil and toss to coat.

To make the sauce: Whisk the oyster sauce, sugar, soy sauce, vinegar, molasses, and fish sauce together in a bowl.

Heat oil in heavy pan or wok in high heat.  Add the garlic and stir occasionally until the garlic is golden brown.  Add chicken and 2 tablespoons of the sauce.  Toss to coat until the chicken is cooked about 2 minutes.  Remove the chicken from the wok and place in a large bowl, set aside.  Add more oil if needed.  Add the eggs.  Stir the eggs gently until cooked, about 30 to 60 seconds.  Remove the eggs from the wok and add it to the chicken.

Add additional oil to the wok if needed.  Let the oil heat up again until it is smoking.  Add the broccoli and 2 tablespoons of sauce.  Toss to coat and cover the broccoli (I use a stainless steel cover from a different pan) for 2 minutes.  Remove the cover and continue to cook the broccoli until crisp-tender.  Transfer the broccoli to the chicken mixture.

Heat additional oil in the wok.  Add half of the noodles and 2 tablespoons of sauce and toss to coat.  Cook until the noodles are starting to brown in spots.  Transfer the noodles to the chicken mixture.  Repeat with the remaining noodles and sauce.  Once the 2nd batch of noodles is cooked, add the contents of the chicken mixture bowl back to the wok and toss to combine.  Cook without stirring until everything is warmed through.