If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.
Marinate the pork slices with marinade for meat ingredients for 30 minutes and prepare other things while waiting
Separate the big stalks from the leaves of Chinese broccoli. Slice the stems diagonally into 1/2-inch piece
Cooking (I recommend cooking 2 portions at a time):
Preheat your wok (see note) on a high heat until it is really really hot. Add cooking oil
Crack in the eggs and let them fry a little bit, for about 10 seconds and then stir it around to break it up a little bit, but not too much. Push it to the side and add the pork slices and garlic and stir-fry until the pork turn color and cooked through, about 20-30 seconds. Dish everything out to avoid overcooking the pork and egg. Add the vegetables and stir-fry until it started to wilt but still fresh green and slightly crunchy
Wipe the wok clean and bring it back up to high heat. Add cooking oil. Add the stems of the Chinese broccoli you cut earlier and stir fry for about 2 minutes. Add the noodles, the seasonings and stir fry to make sure the noodles pick up the seasonings. The noodles will start to soften (may take a bit longer for dry noodles). Add the egg and pork back into the wok. Stir to mix everything. Have a taste and add more soy sauce if necessary. Transfer immediately to a serving plate and serve immediately
Pad See Ew (Thai Stir-fried Rice Noodles) https://whattocooktoday.com/pad-see-ew.html