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

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
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