…Chinese broccoli (which you can find at a Chinese grocery store like Ranch 99)…
…20 oz. of rice noodles (also conveniently sold at Ranch 99)…
And in case all those crazy ingredients were making you feel like this was just too much to handle, here’s a picture of some eggs. You’ll need two of them! Nice, normal, find-em-in-your-fridge eggs.
One of the secrets to really tasty pad see ew is to spread apart all the noodles. This way the sauce can coat every noodle. And complete and even sauce coating is what I’m all about.
Pad See Ew
(Adapted from my friend Roy’s recipe)
20 oz. fresh rice noodles, spread apart
1-2 tbsp vegetable oil
1/4 lb. shrimp (optional)
2 1/2 tbsp dark sweet soy sauce
2 1/2 tbsp oyster sauce
2-3 tsp sugar
1 tsp regular soy sauce
2 tsp vinegar
2-3 garlic cloves, mashed
2 cups Chinese broccoli
In a small bowl, make the sauce by combining the oyster sauce, sugar, regular soy sauce, vinegar and garlic; set aside. Bring a pot of water to a boil and dump noodles in; immediately drain and set aside. Heat vegetable oil in a large skillet or wok over high heat. Drop in eggs and scramble. Add shrimp and remove to a plate once cooked; set aside. Add noodles to the wok and pour dark sweet soy sauce over them. Mix it all together and let cook for 1-2 minutes. Add the other bowl of sauce and let cook another minute. Add Chinese broccoli and let cook 2 minutes, while stirring occasionally, just until you can smell the noodles getting seared/browned without actually burning them. Add the shrimp, toss and serve.