Thai food is one of our favorite cuisine for takeout. Our favorite dishes include Pad See Ew and Pad Kee Mao. There were times where I found that the quality of our dishes we ordered from our favorite Thai restaurant wasn’t consistent which was a bit of a disappointment. To my delight, I found that Pad See Ew was not difficult to make at all and I could make this dish with quality ingredients without the addition of MSG or other chemicals! Chai loves this dish and has recently made it with me so that he could make it for us in the near future as well! 😊
I hope you enjoy this dish with your loved ones when you have that craving for Thai food!
Yield: 3 servings
Time: 20 minutes
- 1 lb wide rice noodles (fresh or dried)
- 2 TBSP oil (EVOO (extra virigin olive oil) or avocado is recommended)
- 3 cups of Chinese broccoli, washed well and cut into 1-2 inch pieces
- 3 cloves of garlic, sliced
- 2 large eggs, beaten
- Pepper to taste
For the sauce:
- 2 TBSP oyster sauce
- 2 TBSP Thai black soy sauce
- 2 TBSP soy sauce
- 1 tsp brown sugar
- Boil water in a pot and cook noodles according to instructions but subtract 1 minute from the time. Drain and set aside.
- Meanwhile, combine all the ingredients for the sauce and mix well.
- Place a large wok or frying pan on high heat until very hot. Add oil and spread around the pan. Add garlic and Chinese broccoli and cook for about 1 minute while stirring constantly.
- Continue to work quickly. Add and spread noodles. Then add sauce and combine gently and well.
- Move all the noodles and vegetables to one side of the pan. Add in beaten eggs to the empty side of the pan. Allow it to cook for about 30 seconds and then scramble all the ingredients together until well combined. Lower the heat and let the sauce caramelize with the rest of the ingredients by cooking and stirring for another 1-2 minutes. Take the pan off the heat and serve while hot. You can season with pepper if you’d like.