Pad See Ewe
Yikes, it has been way too long. Yes, I’m still cooking. And of course, The Boy is still eating. But I’m taking less pictures and notes in the kitchen. Occasionally, I do pull out my camera for a project or two.
So let’s kick off this long absence with – pad see ewe!
Know it? If you’re fanatical about Thai food as we are, you will know it as the thick rice noodles pan fried in a sweet sauce. You can throw in a little meat for flavor, but we’re big on the greens in this household. (The Boy and I have started to eat vegan-ish these days. We’re both meat dabblers – I much more frequently.) I wish I made this more often, but getting my hands on the rice noodles is a bit difficult as only certain Asian specialty stores carry them. Perhaps I’ll try my hand at making it someday. In the meantime, order the pad see ewe next time you’re at a Thai restaurant. Or feel free to use the following recipe. Chow for now!
PAD SEE EWE
4 tablespoons grapeseed or vegetable oil
5 cloves garlic, minced
1 pound Chinese greens*
1 pound package of rice noodle sheet
12 ounces of yellow tofu, sliced**
2 tablespoons regular or light soy sauce
2 tablespoons thick soy sauce
3 tablespoons oyster sauce
4 teaspoons sugar
salt and pepper, to taste
Without unrolling the rice sheet, cut into square (approximate 1×1”) chunks. Set aside. In pan, add oil and garlic. Cook garlic until fragrant (about a minute). add Chinese greens. Cook until soft (about 3-5 minutes). add noodles. Again, cook until noodles become soft and start to separate from each other. Add tofu, soy sauce, thick soy sauce, oyster sauce and sugar. Cook over medium-high heat for about 5-7 more minutes. Add salt and pepper to taste. Serve immediately! (If you’re feeling spicy, serve with homemade chili garlic sauce.)
*As I mentioned, we love our vegetables…so feel free to use less!
**Yellow tofu is firm and does not need to be pan fried before using. If you cannot find it, use firm tofu, which should be pan-fried separately before adding to pad see ewe.