I always do this. We had friends over for dinner and instead of making something that I have some experience with, I made something completely new. It was comical, to say the least. The first round of this Thai dish was nearly inedible because I hadn't cooked the noodles properly. They were crunchy and stiff. The second round was better, but the flavor of the sauce was still not right.
A few days later I remade it following a different recipe and liked it a little more. And now, for the third time, I remade pad see ew. Nothing like failure to get me going.
I had numerous problems that necessitated the three versions. My first one used some rather authentic-looking recipes, and nearly all of them called for dark soy. Something I just couldn't find at my local Asian market. I tried. I really did. So I had to move on. And that's when I found this recipe from Appetite for China. Instead of dark soy, it called for mushroom-flavored soy sauce and dark brown sugar. I'm not sure if this is authentic, or whatever. But of all the versions I have tried this is the best.
The only hard part is cooking over high heat. You need to make sure everything is cut and ready to go. Because I didn't have a big wok, I cooked everything separately and combined them at the end. If you don't have mushroom-flavored soy sauce, then regular soy sauce is fine.
Pad See Ew
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.
- Yield:2 to 3
- 1 tablespoon soy sauce
- 1/2 cup mushroom-flavored soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 block tofu, chopped into 1/2-inch cubes
- 2 eggs
- 1 bunch Chinese broccoli, chopped
- 8 ounces dried wide rice noodles
- 3 tablespoons peanut oil or Canola oil
Bring a large pot of water to a boil. Add the noodles and cook for about 6 minutes. Drain and set aside.
Meanwhile, whisk together the soy sauce, mushroom-flavored soy sauce, and brown sugar. Set aside.
Heat a wok or iron skillet over high heat. Add a tablespoon of the oil and toss in the Chinese broccoli. Cook, stirring often, for a few minutes until the leaves are wilted and the stems are soft enough to eat. Transfer to a bowl.
Pour in another tablespoon of oil and toss in the tofu. Cook for two minutes, stirring constantly to keep the tofu from sticking. Transfer to the bowl with the broccoli.