Sadly, there is no decent Thai delivery place in my town. So i have to take matters into my own hands!
Thankfully, Pad See Ew is both the Thai dish I like the most and is dead easy to make. Slice up three things, boil some noodles, and fry em up with some sauce. Bang! bliss.
Some of the traditional things you need for this dish can be tough to find. To make it “right” you need fresh wide rice noodles. These require a special trip for me, so I just go with the not quite as wide or delicious boxed variety. They are good enough. Also hard to find is dark soy sauce, so I add sugar to make up for the lost sweetness. Despite all that, this still beats the pants off the local joints.
|Mise en Place|
|3 tbs||Oyster Sauce||1 lb||chicken, sliced thin|
|3 tbs||soy sauce||1 bunch||broccolini, sliced|
|1/2 tbs||fish sauce||2 cloves||garlic, minced|
|1 tbs||rice wine vinegar||6 oz||wide rice noodles|
|canola oil||2||eggs, lightly beaten|
|1||Salt chicken breasts, toss with oyster sauce|
|2||Whisk soy, fish, vinegar, and sugar together in a bowl. Set asied|
|3||Cook noodles according to pacakge, when done rinse and cool with cold water|
|4||Heat wok, once hot, add oil and stir fry broccolini and garlic for one minute. evac to plate|
|5||Stir fry chicken till done, adding oil if needed, 3-5 minutes. evac to plate|
|6||Add eggs to wok, adding oil if needed. Let them puff into large curds, stir and once set, evac to plate|
|7||Add noodles to wok with soy mixture, heat them through. Add everything else back in to the wok, toss and serve.|