Pad See Ew

That's right, you heard me. Pad See Ew.  My favorite Thai dish.  I must admit I haven't explored Thai cuisine too much, but whenever I go to a Thai restaurant, this is what I order.  The only problem with ordering it is pronouncing it.  If I'm lucky the dishes are numbered on the menu and I can just confidently announce "I would like #17 please, with chicken."  If not, I have to try and say it without mumbling.  I could just point to it on the menu, couldn't I?

I Googled quite a few recipes for Pad See Ew and tweeked a couple of them to come up with my own version.  Most recipes cook everything together, starting with the chicken and ending with the noodles, and always in a wok.  Since I don't own a wok, I used my trusty cast iron frying pan and took each element out as it was finished cooking and then combined everything at the end.  It made for a far less messy stove and the end result was absolutely delicious.  What a treat to know that I can make this at home and I don't even have to try and pronounce it!

Pad See Ew

Yields 2 servings
8 ounces fresh wide, flat rice noodles (sen yai)
1/2 cup chicken, sliced thinly
2 cloves garlic, chopped finely
2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
1 large egg
2 Tablespoons sweet dark soy sauce
2 Tablespoons oyster sauce
2 teaspoons thin soy sauce
2 teaspoons white vinegar
2 teaspoons sugar

Instructions:
Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.

Prepare your rice noodles by blanching them in simmering water for a few seconds. Use your fingers to separate each noodle if they are stuck together.

Add a bit of oil to your pan and heat it to high heat. Add the garlic and saute until it's almost golden brown. Then add the chicken and a tablespoon of the sauce and saute until it's cooked through. Add the broccoli and saute until al dente.  Take everything out of the pan and set aside.

Add a little more oil and once it's hot, scramble an egg and then remove immediately.
Add the blanched rice noodles and sauce you prepared earlier. Let saute in the pan until the sauce reduces.  Add the rest of the ingredients back in the pan and mix. Once done, take off the heat and serve immediately!