Chicken Pad See Ew

• 3 long Thai chiles or 6 red Thai chiles, sliced crosswise ¼" thick
• 2 cups distilled white vinegar
• 2 cups dried bird chiles
• 1 lb. fresh wide rice noodles or 8 oz. dried wide rice noodles
• 12 oz. Chinese broccoli or broccoli
• 2 Tbsp. vegetable oil
• 2 large eggs
• 2 large garlic cloves, finely chopped
• 8 oz. skinless, boneless chicken thighs or breasts, cut into 1" pieces
• 3 Tbsp. dark sweet soy sauce (preferably Healthy Boy)
• 2 Tbsp. thin soy sauce (preferably Healthy Boy)
• 2 tsp. distilled white vinegar or apple cider vinegar
• 2 tsp. salted soybean paste (preferably Healthy Boy; optional)
• ½ tsp. granulated sugar, plus more for serving

Freshly ground white pepper

Fish sauce (for serving)

A glass jar with a lid

A spice mill or mortar and pestle

1. Combine chiles and vinegar in a glass jar, cover tightly, and chill at least 2 day before using.
2. Do ahead: Chiles can be pickled 2 months ahead. Keep chilled.
3. Toast chiles in a dry small skillet over low heat until brittle and slightly darker in color but not browned and blistered, about 4 minutes. Transfer to a plate and let cool. Grind in spice mill or with mortar and pestle to the consistency of coarse cornmeal.
4. Do ahead: Chiles can be ground 6 months ahead. Store airtight in a cool, dry place.