Saturday, January 29, 2011

Pad See Ew

Lately I have been craving Thai food. Especially, Pad see ew, a favorite noodle dish of mine made with rice noodles and Gai Lan (sometimes called Chinese broccoli or Chinese Kale). I was debating whether to just give in and go for take out or attempt to make it myself. After a seeing a super fresh selection of Gai Lan at the Farmer’s Market in Culver City, I decided to give making it at home a shot. I figured varying up my greens that I buy can’t be a bad thing. I found a pretty simple recipe from Thai table and decided to give it a go. Just a heads up I used tofu instead of the traditional pork and doubled the sauce (light soy sauce, dark soy sauce, and sugar) listed below, because it needed more flavor.


1 tbsp sugar
2 tbsp vegetable oil
1/2 package of tofu or ½ cup pork thinly sliced
2 tbsp light soy sauce
2 cloves garlic, sliced
1 lb (package) wide fresh flat rice noodles**
1 egg
1 tbsp dark soy sauce
1 lb Chinese broccoli (Gai Lan)

**note: This recipe works best with fresh rice noodles, they are mainly found in asian super markets ( I got mine at 99 Ranch) and are right next to the “Deli section” adjacent to the refrigerators. These noodles should be refrigerated if you don’t plan on using them on the day purchased. If they are in the refrigerator leaving them out for a half an hour or so (prep time) will make them easier to cook. You could also use dry rice noodles if you are not able to find the fresh ones – but follow cooking instructions on the package.

Slice garlic thinly, and cut Gai Lan in about 2” long pieces. Slice the stems on a diagonal and separate from leaves (for cooking purposes).

Heat a wok on high and add oil. When oil is heated add in garlic and tofu. When tofu begins to brown add rice noodles and break them up using your spatula.

Some will stick to the pan but this adds to the desired texture. Stir in the soy sauce and sugar and mix into the noodles. Open a well in the middle of the wok and scramble in the egg. Until it is almost cooked through, then fold it into the noodles.

Add Gai Lan stems first and mix through, after about 2 minutes add the leaves and let them reduce, while folding them into the noodles.

When the Gai Lan is cooked turn off the wok and cover for a few minutes. This extra steaming will help release any noodles stuck to the bottom of the wok.

You can always finish off this dish by spicing it up with chili and a touch of sugar if you like once it’s on your plate.

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