pad see ew
Pad see ew is a standard item at Thai restaurants across the country, including my local takeout spot that got drunk dialed (and drunk visited) by me recently after an awesome afterschool hangout with my grad school comrades. I’ve already sung the praises of pad kee mao on this blog, and though it seems appropriate to dine on drunken noodles after three pints of Stone IPA (side note: delicious beer), I stuck with my usual pad see ew (soy sauce noodles).
But enough about me and my end-of-semester antics. Chez Pim has a most excellent guide for how to make pad see ew at home. I used dark soy sauce with a pinch of sugar in place of the thick, syrupy, sweet stuff called for by the recipe. Chinese broccoli is the vegetable of choice for pad see ew, but broccoli rabe or even regular old flowering broccoli are easy substitutes. The plus side of making your own is not being knocked out on the couch afterward from all the grease and sugar that goes into (strangely and occasionally comforting) takeout fare. This Thai restaurant may be seeing less and less of me.
