Pad see ew

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Rahul made kung pao chicken to go with this, with celery, peanuts, and leftover rotisserie chicken. We served it to Tim and Kathryn when they came over Saturday night before we went out on the town. I got all the ingredients at Midway.

Pad See Ew (sorta)

1 package fresh ho fun (wide, flat fresh rice noodles)
1 big bag Chinese broccoli
3 eggs
1 yellow onion
3-4 cloves garlic
For sauce: mix together:
Soy sauce
Fish sauce

Prep all vegetables first: peel the onion and cut it into thin half-moons, peel the garlic cloves and smash them flat with the side of the knife, wash the broccoli thoroughly, cut the leaves from the stems, cut the stems into reasonably thin and bite-sized pieces on the diagonal, and coarsely chop the leaves and keep them apart from the stems.

Rinse the noodles in a strainer under hot running water so they are softened and separated. Leave to drain.

Set a large mixing bowl out on the counter, and get your stir-frying utensil ready (iron spatula for me).

Mix together all sauce ingredients in a glass and set aside.

Set the stove to the highest temperature and let the wok heat up. Add a generous splash of grapeseed oil, and when it starts to smoke, throw in the garlic and onions and stir vigorously. It should smell fantastic and will probably be quite smoky. When the onions are softened, with black spots in places, add the broccoli stems and stir-fry for a few minutes, till these are crisp-tender. Pour everything out into the mixing bowl.

Now heat up more oil and add the greens (you may want to ration the garlic, adding a clove to the hot oil at each stage, so everything gets some garlicky oil). Stir-fry until wilted, then dump these into the mixing bowl as well.

Heat more oil and add the softened rice noodles. Pour the sauce all over the top and mix with the spatula, stir-frying until the noodles are soft, evenly heated through, and evenly coated with the soy sauce mixture. You may want to leave the noodles alone for a minute or two at a time between stirs to help them develop a smoky/charred flavor. When done, scrape the noodles into the mixing bowl.

A tad more oil, and break the eggs directly into the wok. Stir with the spatula and then scrape the eggs into the mixing bowl when they are cooked through, but not entirely dry.

Mix everything together and enjoy.


Written by orata

December 19, 2011 at 4:04 pm

Posted in recipes

Tagged with , , , ,

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