Saturday, February 16, 2013

Pad See Ew

This is one of my favorite noodle dishes to order at a Thai restaurant. Both Pad See Ew and Lad Na. I love ordering these dishes out because most of the time they are so very good. I've mentioned it lamented about this before, but it's those darn BTU's that those pro stoves are pumping out. Such delicious hot wok flavor. My girls and I love it. I very very rarely, to never order Pad Thai. Just not my thing to eat out I guess.
This Pad See Ew is very easy to make, you can use pantry staples. If you can't find Chinese broccoli, substitute regular broccoli. I've done both, and so has my mom.
I have used both dry and fresh noodles while making this. The last two times I've made this I used dry noodles, because the fresh ones in store lately have had peanut oil tossed in with them to keep them from sticking. There's no way I'd risk that with Diva. If you can find the thick fresh rice noodles, skip the soaking step. Bring them to room temperature before separating them by hand into a big bowl to prepare them.
Black soy sauce is thicker, and has a different flavor than regular thinner soy sauce. It's not hard to find at most Asian markets.

I used square flat noodles for this batch.

Pad See Ew

10 ounces dried wide flat rice noodles
2 cups broccoli florets or Chinese broccoli- sliced

Sauce
1 1/2 tablespoons brown sugar
2 tablespoons of Black Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1/2 teaspoon garlic powder

Vegetable oil
2 eggs

Soak the rice noodles in cool water in the morning, or at least 3 hours before preparing the dish. Or in hot water for about 15 minutes.
To prepare noodles and broccoli-
Bring water to a boil in a big pot. 
Add broccoli and cook for 3 minutes. Remove the broccoli with a slotted spoon, place it in cool ice water to stop cooking and retain the vibrant green color. 
Drain the noodles, and add them to the boiling water. Cook until almost done, about 2-3 minutes. 
Drain the noodles, reserving 1/2 cup cooking liquid, and rinse with cold water. Leave the noodles in cold water while you prepare the rest of the Pad See Ew.

In a small bowl mix the sauce ingredients together.
Heat a wok until smoking hot. (Or dutch oven because I was too lazy to pull out my wok.)
Add a good amount of vegetable oil- 2 tablespoons. 
Crack eggs into the pot, stir to fry the eggs, breaking them up.
Push the eggs to the sides of the wok. 
Drain the noodles.

Add another 2 tablespoons to the middle of the wok. 
Add the drained noodles to the HOT wok. I let the noodles sit a while on high heat to try to get some smokey flavor into it. Stir the sauce into the wok and toss the noodles to coat.
 *if needed add 1/4 cup of water to loosen noodles. See note below.
Add broccoli and toss to heat through. Adjust seasonings to taste.
Serve immediately. 


*Reserved water, you shouldn't need this water to loosen your noodles. Pad See Ew is not a wet noodle dish, it's dry like Pad Thai.
*Add more eggs if you want more protein in the dish.
*1 clove minced garlic can be added with the noodles
*Serve with Sriracha 

Pad See Ew

10 ounces dried wide flat rice noodles
2 cups broccoli florets or Chinese broccoli- sliced

Sauce
1 1/2 tablespoons brown sugar
2 tablespoons of Black Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1/2 teaspoon garlic powder


Vegetable oil
2 eggs

Soak the rice noodles in cool water in the morning, or at least 3 hours before preparing the dish.  Or in hot water for about 15 minutes- if you're in a rush.

To prepare noodles and broccoli-
Bring water to a boil in a big pot.
Add broccoli and cook for 3 minutes. Remove the broccoli with a slotted spoon, place it in cool ice water to stop cooking and retain the vibrant green color.
Drain the noodles, and add them to the boiling water. Cook until almost done, about 2-3 minutes.
Drain the noodles, reserving 1/2 cup cooking liquid, and rinse with cold water. Leave the noodles in cold water while you prepare the rest of the Pad See Ew.
In a small bowl mix the sauce ingredients together.
Heat a wok until smoking hot. Add a good amount of vegetable oil- 2 tablespoons.
Crack eggs into the pot, stir to fry the eggs, breaking them up.
Push the eggs to the sides of the wok.
Drain the noodles.
Add another 2 tablespoons to the middle of the wok.

Add the drained noodles to the HOT wok. I let the noodles sit a while on high heat to try to get some smokey flavor into it. Stir the sauce into the wok and toss the noodles to coat.
 *if needed add 1/4 cup of water to loosen noodles. See note below.
Add broccoli and toss to heat through. Adjust seasonings to taste.
Serve immediately.

*Reserved water, you shouldn't need this water to loosen your noodles. Pad See Ew is not a wet noodle dish, it's dry like Pad Thai.
*Add more eggs if you want more protein in the dish.
*1 clove minced garlic can be added with the noodles
*Serve with Sriracha



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