Pad See Ew

Easy flat noodle dish that I slightly modified form recipe below.

Here’s what I did:

1.     Cut pork pork tenderloin in slices and marinade with salt, pepper, light soy sauce, char siu sauce, sugar, and sesame oil

2.     Sit fried Shanghai bok choi with garlic, and then took out and set aside

3.     Stir fried onions with garlic, and then added pork. Removed from pan when done.

4.     Added oil on the pan, and then noodles. Added in some dark soy sauce.

5.     Then added back in pork + onions, and then Shanghai bok choi together

Tips in working with these flat noodles.

·        Let noodles sit at room temperature for a little while before using.

·        Separated each noodle

·        Added oil to pan and made sure that the pan was very hot before adding the noodles

·        When cooking the noodles, I tried not to move it around too much.

Pad See Ew (~from thaitable.com)

·        1 lb Chinese broccoli (used Shanghai bok choi)

·        1 tablespoon Dark Soy Sauce

·        1 egg

·        1 lb Fresh Flat Rice Noodles (Used 24 oz refrigerated flat noodles)

·        2 cloves chopped garlic

·        2 tablespoons Light Soy Sauce

·        1/2 cup thinly sliced pork (used 1 lb of pork tenderloin, marinated with char siu sauce)

·        1 tablespoon sugar

·        1 red onion, sliced

a.     If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. If your fresh noodles came out from the refrigerator, heat them up in the microwave first. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

b.     Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

c.     Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

d.     Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground chili pepper. I usually like mine with ground chili peppers and vinegar.