Skip to main content

Pad See Ew

The picture doesn't do it justice. It's delicious.


This story started with a sad day in which I tried to find ramen noodles at Target and the best I could do was flat rice noodles. I used them in that night's miso ramen, and they actually worked pretty well. And then I was left with flat rice noodles, and google told me that Pad See Ew was the thing to make.

I love pad see ew, and I've never tried making it. Right now, with a new baby and therefore limited desire to eat in restaurants during flu season, it's a perfect time to be able to fulfill Thai food cravings at home.

I followed this recipe from RecipeTin Eats, and it's fantastic. Her explanation is much better than mine will be, so if by chance you are reading this posting and you are not me, you should just follow the link to the original recipe. But I'll write it out below for easier future reference for myself, and just in case RecipeTin ever goes away. 

I increased the amount of vegetables and therefore also the amount of sauce/garlic/egg, but I kept the other proportions the same.


The Recipe (serves 3-4)
7 oz dried wide rice noodles
3 tb vegetable oil
3 cloves garlic
2 eggs, beaten
1 cup protein (I use tempeh or tofu, which I slice and bake instead of sauteeing)
3 cups vegetables (I like a crown of broccoli)
2 green onions, chopped finely

Sauce:
4 tb soy sauce
3 tb oyster sauce
1 tb white vinegar
1 tb sugar
3 tb water
  • Combine sauce ingredients and mix until sugar dissolves
  • Cook noodles according to instructions on package (mine needed to boil for 7 minutes), but time this so they are ready just in time to saute.
  • Heat 1 tb oil in large wok over high heat.
  • Add garlic and protein. 
  • When protein is almost cooked through, add vegetables and cook until desired doneness.
  • Push everything to one side and add the beaten eggs. Scramble until cooked through.
  • Remove everything to a plate and scrape the wok clean.
  • Add the cooked noodles and sauce. Cook until they start to caramelize, not tossing too often.
  • Add back the protein and vegetables, and toss to combine.
  • Top with green onions.

The Verdict:
Overall grade: A
Overall reason: Delicious and fairly easy to make. Could be healthier.
Time to prepare: 45 minutes
Husband quote: "So good! This is restaurant quality."

Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more