Alan likes to joke that I vote for Thai noodles every time we're trying to decide what to eat. But it's so true! Who can resist savory, pan-fried, noodle-y goodness? At our favorite Thai restaurant, we always order two things: the pad see ew and the pad kee mao rice noodles. Have you ever had either? Pad see ew is savory and a little bit sweet, while pad kee mao is spicy and garlicky. They're a total comfort food for those nights when you just want to wear sweats and curl up on the couch. My friend Roy shared his pad see ewe recipe, and it was so delicious and super easy to make at home. Here are some of the key ingredients you'll need...
...and dark sweet soy sauce, regular soy sauce and oyster sauce (yep, you got it... Ranch 99).
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.