Mee Lad Na with chicken

1 Cup Rice noodles (soaked in water)
½ Pound Boneless chicken breast
1 Cups Sliced broccoli
1 ounce halved Shitake mushroom
2 Tablespoon Rice flour
1 Teaspoons Oyster sauce
1 Teaspoon Thin soy sauce
1 Teaspoon Fish sauce
1½ Teaspoons Sugar
1 Teaspoon Minced garlic
4 Tablespoon Vegetable oil
½ Cup Water
Garnish:
½Teaspoon Pickled chili

1. Soak rice noodle in a warm water for 15 minutes. Drain. Set aside
2. Break the broccoli into individual branches and slice the broccoli stalks into thin pieces. And, soak them in cold water for 15 minutes.
3. Soak shi-take mushrooms in warm water for 15 minutes; drain and discard the stems.
4. Slice the chicken thinly into 1" strips.
5. In a saucepan, heat 2 Tablespoon of oil and brown minced garlic to light brown.
6. Add soak rice noodle and stir-fry* for 3 minutes. Place on serving plate.

Heat the remaining amount of oil.

7. Add the sliced chicken, broccoli and shi-take mushrooms.
8. Stir-fry for 3 minutes.
9. Add water and let it boil.
10. Add oyster sauce and fish sauce, sugar, rice flour stir until thickens.

Spoon over rice noodle. Serve with hot pickled chili.