Pad See Ew is usually my go-to dish whenever I go to try a new Thai restaurant out. One reason why I like it is because usually it comes with lots of vegetables. Also because it reminds me a lot of Chinese Chow Fun although I feel the Thai version is less oily. But that really depends on the restaurant.
My favorite food blogger, Bee at Rasa Malaysia, has a version of this dish written by a guest writer. Here is the direct link to the recipe. I wanted to give it a go in my own kitchen with a few substitutions and I’ve come up with a couple of glaring conclusions:
- There is a reason why I don’t really make Asian noodles dishes or rather
- I learn that Asian cuisine is not my forté.
- I’ve been months removed from food photography that I need to up my game on presentation
1 lb. wide rice noodles
1/2 lb. beef, sliced into thin slices against the bias
2-4 tsp. light soy sauce
a lot of broccoli
3-4 Tbs. vegetable oil
6 cloves chopped garlic
2-3 Tbsp black soy sauce or dark soy sauce or thick soy sauce
2-3 tsp. sugar, to taste
3 large eggs, warmed to room temperature
1/4 tsp. ground white pepper
Pickled chilies (sliced Serrano or jalapeño peppers pickled in white vinegar)
For marinading the beef:
Chinese rice wine
Some of the stuff I had on hand. The beef was a rib eye cut.
First thing’s first, soak the noodles into water for about an hour. The purpose of this is to separate the noodles without breaking, as well as hydrating an otherwise dried up fresh noodle. It said “FRESH” on the package. Yeah right….Anyways, do this first while you prep the other ingredients to manage your time.
I wished I had more of a precise measurement when it comes to marinading, but I don’t. A small drop of oyster sauce here, a splash of rice wine there, a sprinkle of corn starch here, a really small drop of sesame oil there. Mix together until corn starch is dissolved and set aside.
Looks like everything is all prepped! Let’s put them all together. Oh but wait, there’s more: Especially with stir frying, you have to make sure you can put all the ingredients in quickly because we are going to be cooking at high heat.
When the eggs are cooked, toss in the noodles and…
Haha! This is the result of over tossing and over cooking. The noodles broke apart. 😦 Tasted very good, but looked very ugly. I consider this a FAIL.