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.
From Cinnamon Freud

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


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.

Vegetable Lo Mein

Grocery shopping can be a pain and chore (especially when you should be spending your time trying to make a dent in your pile of reading…), but sometimes I can love spending time wandering around the store, searching for inspiration from ingredients and finding sales.

Back in Houston, I loved visiting our local Asian grocery store.  I especially had fun exploring their bakery full of pastries and their deli with pork, duck, dumplings, congee, and more.  This lo mein was a result of my last trip to the store before moving.  I discovered real lo mein noodles and was determined to replicate the take out dish at home.

Lo mein is a classic dish at every Chinese take out restaurant.  I’ve eaten a lot of lo mein out of cardboard containers- some good, some bad.  I’ve learned to love the soft, doughy noodles and the crunchy vegetables lightly coated in sauce.  I’ve made this recipe with all vegetables but stir fry shrimp, chicken, or beef can be added in as well.

The good news is I have seen some smaller Asian grocery stores here in Lubbock, so maybe I will be eating lo mein again soon.


12 ounces lo mein noodles
2 tablespoons oyster sauce
1/4 cup soy sauce
1/2 cup chicken stock
1-2 tablespoons canola oil, divided
1/2 onion, thinly sliced
3 cups sliced shitake mushrooms
25 snow peas, trimmed
3 carrots, julienned
1 cup water chestnuts
2 cups chopped baby corn
3 cloves garlic, minced.
3 scallions, chopped
3-4 tablespoons sesame oil


Prepare lo mein noodles according to package. Set aside.

In a small bowl, whisk oyster sauce, soy sauce, and chicken stock together.  Set aside.

Heat a large wok with 1/2 tablespoon canola oil.*  Add onion and stir fry for 2 minutes.  Add mushrooms and snow peas and cook for 5-6 minutes.  Add carrot and cook for 3 minutes.  Add water chestnuts, baby corn, and garlic.  Stir fry for 1-2 minutes.  Add lo mein noodles to pan and toss.  Cook for 1-2 minutes, depending on how al dente your lo mein noodles are.  Stir in sauce and toss to coat.  Remove from heat and stir in scallions and sesame oil.

Serves 3-4.

*Start with 1/2 tablespoon of canola oil but add more as needed when you add additional vegetables.

Aunt Lena’s Singapore Noodles

Happy Christmas in July everyone!  I know, I know- I should stop wishing time away and enjoy the present.  Thanksgiving and Christmas will come in their own time, and I should enjoy summer while it’s still here. You’re right, you’re right (See, Mom, I can say it).  But why should I wait 6 months to enjoy some special holiday food?  While this is not an American Christmas tradition, Singapore noodles are a staple at our Christmas Eve dinner.  And they should become a staple in your kitchen too.

Singapore noodles are basically thin rice noodles seasoned with soy sauce and curry then stir fried  a bunch of stuff mixed in.  I am using the term “stuff” in the technical way here, but to be more specific: a bunch of good stuff.  Like shrimp, char siu (Chinese roast pork), ham, egg, and green onions.  It is truly delicious, and you can mix and match  the “stuff” to your own tastes.  For example, when I helped make this batch, we “forgot” the green pepper my aunt normally includes in her noodles.  Oops, what a complete and total accident. A compleeete tragedy…

I have written up the recipe how I generally like it: heavy on the char siu, shrimp, and eggs, little lighter on the ham, and sans green pepper (yuck). Adjust this recipe to make for your family’s tastes. Or adjust to your own tastes, and make your family pick around what they don’t like and search for the missing green pepper.

And now you know why you never see any recipes on here that have peppers in them. Peppers are my arch nemesis, my kryptonite, my mortal enemy. And these Singapore noodles don’t really need it to be yummy anyway.

From Aunt Lena

1 pound 50/40 count shrimp, peeled and deveined
2 tablespoons rice cooking wine
Salt and pepper
Canola oil
1/2 onion, thinly sliced
3 cloves garlic, minced
1 slab Char Siu (about 1 1/2 pounds), sliced into thin strips
1/4 pound ham, sliced into thin strips
3 eggs, lightly beaten
16 ounces rice vermicelli
2 tablespoons soy sauce
1 1/2 tablespoons madran curry powder, to taste
5 green onions, chopped


In a large bowl, combine shrimp, cooking wine, salt, and pepper. (If you are using frozen/thawed or limp shrimp, cover in cornstarch and let sit for 5-10 minutes beforehand; wash the cornstarch off then add the cooking wine, salt, and pepper.)

Heat a wok or large skillet over medium heat. Coat the pan with canola oil and let heat for 1 minute. Add onion and cook for 5-7 minutes, until tender. Add garlic, cook for 1 minute. Add shrimp and cook until shrimp are pink, about 5-7 minutes. Add char siu and ham and cook for 2-3 minutes, until warmed through. Remove from heat, pour into a large bowl, and set aside.

Heat a small skillet over medium low heat. Add eggs and rotate pan to ensure egg coats the entire surface. Fry until firm, turning once. Remove egg from pan and cut into strips. Add to shrimp mixture and set aside.

Bring a large pot of water to a boil. Add salt and a little bit of oil. Add noodles and cook for 4 minutes. Drain and let noodles cool slightly. Heat a wok or large skillet over medium heat. Coat pan liberally with olive oil. Add cooled noodles, stirring to coat with oil. Add soy sauce and stir to coat. Stir slowly and carefully to avoid breaking up the noodles too much. Carefully stir in shrimp, pork, and ham mixture, adding more oil if needed. Add curry powder and stir together. Cook for 1-2 minutes, until warmed through. Add green onions and cook for 1-2 minutes. Serve immediately.

Serves 6-8.

Note: slice your onions, char siu, and ham in the shape of the noodles: thin and long

Sesame Noodles

I want vegetables, and I want them noooow! (Is this too obscure of a reference to a cash money commercial?  The one where a bunch of people want their paychecks and want them now? No one else watches TV as much as I do and remembers this commercial?)

It’s a rare occasion when I crave, nay need vegetables.  But when I do, these noodles fit the bill.  I came across this recipe, and it sounded perfect.  It was full of vegetables, easy to make, and I already had everything in my pantry to make it.  Well, I was right, and I did love this dish.  But I should have known I would have liked this because I pretty much have made this dish before.  And I even blogged about it.  What does it mean when a 22-year-old is already losing her memory?  I am just going to pretend it’s because I cook a lot of new recipes all the time so they all get confused in my brain, and it’s not because I am already losing any cognitive abilities.

Don’t forget about this recipe like I did. Make it and give it the memory storage space that it deserves.  It can work as a vegetarian main dish or a side dish.

Slightly Adapted from Branny Boils Over

8 ounces thin spaghetti (or soba noodles)
1/4 cup soy sauce
1/4 cup rice wine vinegar
4 teaspoons sesame oil
4 scallions, chopped
6-8 carrots, chopped
1 1/2 cup peas
Cashews, optional


Bring a large pot of salted water to a boil.  Cook noodles according to instructions.  Drain and put back in pot.  Add soy sauce, rice wine vinegar, sesame oil, scallions, carrots, and peas to pot.  Toss and serve.  Top with walnuts if desired

Serves 4 as a main dish, 6-8 as a side dish.