Pad See Ew

I've been making this for years; the recipe is on the chef's blog, Hot Thai Kitchen. Notes on sauces: Pearl River Bridge Chinese Dark soy sauce is a good substitute if you can't find Healthy Boy black. Three Crabs fish sauce gives a more mellow umami than Squid Brand, or splurge with Red Boat. Lee Kum Kee's Premium Oyster Sauce is decent if you can't find Maekrua Brand. If you can find it, Healthy Boy Mushroom soy sauce shines in this recipe. This is fast, simple, and delicious.

Unfortunately, this recipe lacks any instruction on how not to eat the entire thing by oneself in minutes. Wow.

Pailin has a great online site with lots of in-depth tid-bits for those of us unfamiliar with the wide array and branding of SE Asian sauces. She goes into great detail of her favorite fish sauce brands for use in particular dishes or how to chose the best palm sugar puck or how to properly brew your own tamarind. It’s been so helpful to me!

Soaking the noodles first in hot water is key. For YEARS I just boiled the noodles like Italian pasta, and they either stuck together in long strips or overcooked. This recipe has it right (other recipes I found just say "cook according to directions on package, which only helps if there actually are directions on the package).

Mushroom soy sauce is designed to be used in these noodles. Just substitute for regular soy sauce and you'll get a restaurant-style rich flavor.

I doubled the recipe and used broccolini and skinless chicken thigh. Cooked in a Dutch oven. When I put noodles in the pan I was afraid I made a mistake by doubling it bc the pan was brimming to the top but it turned out delicious!! I didn’t want to buy dark soy so used substitute I saw on another recipe on NYT (for 1 tbsp dark soy, 1/2 tsp molasses and the rest w regular soy). The only change I would make next time is to use less sugar. Otherwise, impressive recipe, better than takeout

Amazon sells a vegan fish sauce called Fysh Sauce, for those of us with a seafood allergy. It's made from five types of seaweed.

More gai lan (it wilted about as much as spinach), cook in two batches. Doubled the egg, definitely needed it. Add red bell pepper. Generally needs more veggies! Subbed meat for tofu, seared then soaked in soy sauce then seared again. Should be cubes of tofu.

@haywire I would try soaking the noodles for less. I actually took the noodles out of the water when they still had a bite and had to soften them up a bit by adding water in the pan while frying. Erring on the side of soaking them a bit hard is better than oversoaking them bc you can fix them in the pan, IMO.

Couldn’t find wide rice noodles so used thin ones; agree with the other comments to add noodles when less soft because you can easily adjust with additional water while cooking. Made mine vegetarian with regular broccoli; did not have the dark soy sauce but still tasted good. Used far less sugar than recommended. I may try honey next time. Biggest issue is that I added all the sauce but still seemed on dry side. Would double sauce next time (I like it saucy!)

Recipe works best if you do the meat and eggs first, set aside, then do veggies, add noodles and sauce, and then add back eggs and meat at the end with last bit of sauce. Noodles came out fine as directed here.

Subbed cubed tofu cutlet (marinated in Tamari) and 8 oz halved shiitakes and oyster mushrooms for the meat. Used about 7 stalks of Chinese broccoli. Used vegan oyster sauce and vegan fish sauce. Regular wide egg noodles from the grocery store. Doubled the sauce but didn't need it. Really excellent!

Don’t hate me for switching this up. I opted to follow the sauce recipe from Chongchitnant’s Hot Thai Kitchen website which varies a bit from this one. Used baby bok choy, shrimp and some sliced shitakes. Absolutely delish! I dare say restaurant quality. Looking forward to the leftovers.

Really good recipe, made almost exactly as directed. The only change was to remove brocolli and egg (I used American brocolli, blanched 1 minute then shocked with cold water) from wok. I added a little more oil then tossed the noodles and sauce by themselves to caramelized. I finished by tossing the meat, brocolli, and egg back in, added a couple splashes of black soy, et voila!

Love this. Have made it a few times, most recently with bok choy, mushrooms, and a yellow onion, and ground pork. The sliced pork is so much tastier than ground though. Pretty forgiving on the veggies so you can add whatever seems good on the day you make it. I alway add a spicy-ish pepper, usually a Fresno pepper, at the same time as the garlic.