Pad See Ew with Rice Vermicelli

Ingredients:

150 g
Rice Vermicelli, thin, soak 10 minutes in room temperature Water, cut Noodles in half after soaking
45 ml
Sunflower Oil
3
Eggs, beaten
4 cloves
Garlic, crushed
1 head
Broccoli, bite sized pieces, boiled 2 minutes in Water with 6 g of Salt
80 ml
Water
15 ml
Soy Sauce
15 ml
Maggi
6 ml
Dark Soy Sauce
3 g
Pepper, ground
1 g
Splenda
Chili Vinegar

Method:

In a wok on medium high heat, add the Oil, allow to get hot. Add Garlic, sauté for 30 seconds. Add Eggs, let Eggs set, break up into small pieces, until Eggs are fully cooked. Add the noodles, and Water, toss to mix. Add Soy Sauce, Maggi, Dark Soy Sauce, Splenda, and Pepper. Use tongs to toss Noodles, until all the liquid has been absorbed.
Add the Broccoli, and toss just until well mixed.
Serve with Chili Vinegar.