Pad See Ew. Pad See Ew. Pad See Ew.
It’s been a minute, but we have finally made it to the awaited time… the second segment of my Fall Food Series!!! Sorry to keep y’all waiting the last two weeks have been kind of challenging between a new work schedule and illness. But thank God, I am back and I have an awesome recipe for you guys…… Pad See Ew.
Now, my family loves Thai food. As in, we really love it, to the point the owners of one of our local Thai restaurant knows us by name. But with a household of six, it hasn’t always been financially feasible to eat out, so naturally my mom learned how to make it at home. Now she’s pretty good at make it, but my friend and I whipped up a batch while at school and it was just short of amazing. So I figured I’d give y’all my nice and updated version of my favorite Thai dish, Pad See Ew.
So let’s get cracking.
1 Cup Steak (or protein of choice) 1 Bundle Collards (or Chinese Broccoli) 2 Tbs Minced Garlic 1 Egg 1 Package Wide Rice Noodles
4 Tbs Soy Sauce 2 Tbs Oyster Sauce 2 tsp Brown sugar 2 tsp White Vinegar 2 Tbs Water
To start off you are gonna wanna prepare all your ingredients to you can easily and quickly toss everything into the wok. I would start with preparing your noodles either by soaking in hot water or boiling them for 5 – 6 mins (refer to package). Then cut your collards stems into bite size pieces and your leaves into small strips. Cut your steak into similar small strips. And mince your garlic.
* I started using collards instead of Chinese broccoli, because it’s easier to find but has very similar taste and texture. My mom used to use regular broccoli, but it just doesn’t come out as well.
Once all your ingredients are ready it’s time to get cooking. I like to cook this in a wok because it gets really hot and it’s shape and size makes everything easier, but a big skillet will work too.
First you are going to let the wok heat up, then add about 2 Tbs of oil. Next add the garlic and let cook for about 15 secs. Then add the collard stems and steak pieces, let cook for until brown. About 5-7 mins.
After your veggies and meat are ready, you are going to make a little opening in the middle of the wok and add the egg. Scramble it up and let it get a bit charred, then mix it with rest of the ingredients.
Now time for the noodles. Simply toss the noodles into the wok along with the leaves of the collards. Then pour the sauce over everything and mix well. Let cook for about 5 mins to allow the sauce to caramelize and thickened and the leaves to cook.
Bam. Your Done.
This recipe is a really good fall treat. It’s warm with a great mix of savory and sweet. It’s a pretty hearty dish so it stands alone pretty well, but if you are looking to throw a dinner party, my Summer Thai Rolls make a great appetizer to serve with it.
Whatever you end up doing, I would love to hear how you served this dish and how you liked the recipe. So tell me in the comment section below.