Pad See-Ew

Pad See-Ew is a Thai noodle dish that can be made with meat or without. (Some people call it Thai-Chinese, because the technique of stir-frying noodles came from Chinese immigrants.) It's a lot like the Cantonese chow hor fun, with thicker sauce and the addition of egg. This dish has fewer ingredients than Pad Thai and is easier to make, perfect for those lazy "crap, I'm starving but my fridge is practically empty" days.

Yield:

Serves 4

Ingredients

1. 1 tablespoon regular soy sauce
2. 1/2 cup mushroom-flavored soy sauce, store bought or homemade (see last paragraph above)
3. 2 tablespoons brown sugar
4. Splash(s) of peanut or vegetable oil
5. 1 chicken breast, cut into biite size pieces
6. 3 cloves garlic, minced
7. 1 Thai chili, diced (optonal)
8. 2 eggs, beaten
9. 1 to 2 cups Chinese broccoli florets
10. 1 pound fresh flat rice noodles, or 8 ounces dry flat rice noodles
11. Lime wedges, for garnish

Directions

1. If you are using dry rice noodles, soak them in warm water per the instructions on the package.
2. In a small bowl mix together the 2 soy sauces and sugar. Stir to dissolve sugar and set aside.
3. Heat oil in wok and stir-fry broccoli until just tender and crispy, about 2 to 3 minutes. Set aside. In the same wok, add a bit more oil. Add the chicken breast and stir-fry until the pieces begin to brown, about 2 minutes. Add the garlic and chili and continue to cook another minute.
4. Pour eggs down side of wok and cook until they set. Stir to break up egg and to mix with the chicken. Toss in rice noodles and pre-cooked broccoli, cooking until noodles are softened, about 2 minutes. Add soy sauce and stir until noodles and other ingredients are well coated. Scoop onto plate(s), garnish with lime wedges, and serve.

Notes