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PaiChongchitnant
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In a mortar and pestle, pound garlic and chilies into a rough paste.
Add sugar and grind until fine.
Add sesame seeds and crush briefly just to break them up and release aroma.
Add bean curd cubes and mash with pestle until there are no more lumps.
Add all remaining liquid ingredients and stir to mix.
Combine all ingredients and mix well; marinate for at least 20 minutes.
In a wok heat just enough oil to coat the bottom over medium high heat. Once hot add chicken and sear without stirring until about halfway done. Flip the chicken then toss until completely done. Remove and set aside.
Add a little more oil to wok if needed. On medium high heat add napa cabbage, water spinach, and celery and toss a couple of times just to coat in oil. Add noodles and sauce and keep tossing until noodles are cooked and all the sauce has been absorbed. If noodles dry out before it is cooked, add a splash of water.
Add chicken back into the wok and toss to mix, then push noodles to one side to make room for eggs. Add a little more oil to the empty space, add eggs, then break the yolks. Put the noodles over the eggs and let sit for about 30 seconds so the eggs can cook.
Toss everything to mix the eggs, then turn off the heat.
Stir in green onions and/or cilantro.
Serve immediately with extra sauce if desired. Enjoy!