Let’s talk about proud moments. Specifically for me, that means this:
The phenomenon of sideless shirts brought someone to my site, and I can’t tell you how giddy this makes me.
Whoever you are–bless your heart. Can I tempt you to stay? Do you like noodles? Spice? Crisp green veggies?
That’s all there is to making pad see ew, a Thai takeout favorite of mine. Finding the star ingredients of the show isn’t always easy depending on where you live, but this dish is flexible.
Although I found Chinese broccoli (Kai-lan) at an Asian market here in Reno, broccolini or broccoli would work as well. In fact, I think most restaurants make this substitution.
Further, although traditionally this dish is made with fresh rice noodles, I used dried, broad ones.
Soy sauce and fish sauce are staples around here. I added dried bird’s eye peppers, but only because I’m basically not happy until I’m crying, my mouth is on fire, and I’m throwing back beer like it’s water to tame the heat. Clearly, you can personalize this to your tastes. My personal tastes hurt… Sometimes.
…But pad see ew is delicious. All the time.
Interestingly enough, you can make this for dinner all the time. If you have the ingredients, it comes together in a flash.
Sit back with a cold beer and enjoy some noodles! If you still have sides on your shirts, it’s clearly time to do something about it. Shirt sides = for suckers.
Pad See Ew
(adapted from about.com)
14 oz dried, broad rice noodles (or a pound or so fresh)
2 tablespoons soy sauce
3 tablespoons fish sauce
2 teaspoons brown sugar
1/2 teaspoon white pepper
1/2 teaspoon (or more to taste) dried ground bird’s eye peppers, or cayenne pepper
2 tablespoons vegetable oil
Cooking sherry, broth or water
3-4 cups Chinese broccoli, broccolini, or broccoli
3 cloves garlic, minced
Lime wedges and cilantro for garnish
Sriracha for serving, if desired
If using dried noodles, cover them with hot water in a large bowl and let stand until tender but still firm to bite (around 15-20 minutes). If using fresh ones, separate and/or slice them according to package instructions (you may need to microwave them if they came straight from the fridge).
In a small bowl, stir together soy sauce, fish sauce, brown sugar, white pepper and hot pepper and set aside.
In a large pot or wok, heat up vegetable oil over medium-high heat, add the garlic and cook just until fragrant, about a minute or so, stirring frequently. Add the broccoli and continue to stir-fry for a couple more minutes, adding cooking sherry, broth or water if the pan becomes too dry and things start to stick.
Push the garlic and broccoli to the side of the pot and crack in the egg. Stir the egg until almost cooked, then add the noodles, followed by the sauce. Toss everything to coat thoroughly and continue cooking for another 2 minutes or so, until the noodles are softened and sauce is absorbed. Taste and season with more fish sauce, if desired. Serve topped with fresh cilantro and alongside lime wedges and sriracha chili sauce, if desired.
Serves 3 or so.