Pad See Ew
Not every Thai noodle dish is Pad Thai! This noodle dish is a staple in the Thai restaurants I have visited,
and it is my daughter’s favorite menu item. There are two secrets to this dish. The first is to use fresh rice
noodles. They are difficult for me to find but in most
cities any good Asian grocery should either have
them or be able to order them. I don’t think anyone
sells them online because they are so perishable.
The fresh rice noodles are often sold in sheets
which you have to cut to 1 inch strips to make for this
dish. If you cannot find fresh rice noodles then try a package of dried wide rice noodles and prepare them as you
would for Pad Thai.
The second secret to this dish is the dark soy sauce. This seems like a concentrated soy sauce which is
thicker and sweeter than regular soy sauce. It gives the rice noodles their color and special taste.
½ pound chicken or pork sliced thin
2 tablespoons oil for stir-frying (I use peanut oil)
4 fresh garlic cloves, peeled and chopped fine
4 tablespoons regular soy sauce
2 tablespoons sugar
2 tablespoons dark, black or sweet soy sauce (different names for
the same product)
1 pound fresh rice noodles, or dried rice noodles if fresh is not
1 pound Chinese broccoli, mustard greens or regular broccoli
2 eggs, lightly beaten
Soak the fresh rice noodles in warm water to start them to separate, drain them and soak them in a little
extra dark soy sauce (not included in the two tablespoons above). This should color the noodles a bit.
Heat a wok to high heat and add the oil and heat it up. Stir fry the garlic until it just turns color, then add the
meat and stir fry it until all the pink disappears.
Add the noodles and broccoli and toss gently to cover them with the oil and meat. Cook until all is heated
through, then add the regular soy sauce, dark soy sauce and sugar. Again, heat everything through then add the
eggs this way: Use a wok spatula to lift the noodles off of the side or bottom of the pan and pour in the two
beaten eggs and let the noodles down and cover the eggs. Let the eggs set until they are just about dried out
then fold in the eggs with all the noodles, then serve!