Pad See Ew

Typically, you don’t want to hear the word “ew” during dinner.  Nor do you want it included in the name of your dish.  But I promise you the only “ew” involved in this dish is in the name only.
Pad See Ew is a Thai stir fried noodle dish with a sweet, charred, spicy sauce.  I used to shy away from anything associated with Thai cuisine for fear of spiciness, but I’ve grown to love spice more and more (although what I call spicy is considered mild by most).  I actually even bought my first bottle of sriracha, and I love to cook with it at home, especially since I control the heat.  You can use sriracha in this dish (highly recommended), red pepper flakes, or any kind of spice you love.  Or, you can leave out the spice completely.  Also feel free to throw in any type of meat your heart desires: shrimp, pork, chicken, or beef.
I think we should unofficially call this Pad See Yum.
PAD SEE EW
From Cinnamon Freud
INGREDIENTS

8 ounces wide rice noodles
1/4 cup dark/black soy sauce*
3 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
Sriracha sauce, to taste
1-2 teaspoons sesame oil
4 cups broccoli florets
2 cloves garlic, minced
2 cups chopped broccoli
3 eggs lightly beaten
Salt and pepper

DIRECTIONS

Bring a pot of water to a boil.  Cook rice noodles according to package instructions (use the least amount of time).  Drain and set aside.

In a small bowl whisk soy sauce, oyster sauce, fish sauce, rice wine vinegar, brown sugar, and sriracha sauce together.  Set aside.

Heat a wok over high heat.  Coat pan with sesame oil.  Add broccoli and cook until crisp tender, about 4-5 minutes.  Add garlic and cook until fragrant, about 1-2 minutes.  Push aside.  Add additional sesame oil if needed and add eggs.  Season with salt and pepper.  Cook 1-3 minutes.  Flip and cook an additional 1-3 minutes.  Break into small pieces with spatula.

Add rice noodles and mix everything together.  Reduce heat to medium.  Stir in sauce and mix together.  Cook, not stirring, for 2-3 minutes, until the sauce is absorbed and noodles are slightly charred.  Stir and cook an additional 1-2 minutes.

Serves 4.

*This is different from normal soy sauce and can usually be found at an Asian grocery store.  It’s thicker, tangier, and more potent.

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