You know how sometimes restaurants decide to name themselves “Best Chinese Food” or “Happy Delicious Taco Heaven”? Doesn’t it just seem like the number of accolades they bestow upon themselves directly correlates with the odds that you’ll contract E. coli just by thinking about dining at their establishment?
It’s totally like that with this dish.
You see…it has the word “ew” in it’s name.
But I can tell you for a fact that I’ve been madly in love with pad see ew since 2005 and I have never noticed a single ew thing about it.
Until, that is, I got to the part in the recipe where it said to add a splash of fish sauce (times three).
At which point I had to avert my eyes and clothespin my nose shut and splash it into the pan while trying to convince myself that this step in the recipe was just a mere figment of my imagination.
Because if I knew that that god-awful scent was nestled somewhere in this bowl of noodle-y goodness…I just wouldn’t be able to eat it. My psyche is weird that way.
Hopefully you have no such ridiculous aversions or are at least equally as good at convincing yourself of things that aren’t true as I am.
Like, remember when I told myself that traveling to San Francisco to not run the marathon that I was supposed to run and watch all my friends run it would make me happy? Uh, right…about that…
Well, here I am for better or worse! And, actually, I’m going to be so happy to see them cross that finish line. GO TEAM!
And to start the celebration for them…I’m sympathy carb loading. Kind of…I’m not sure that 8 oz of pasta for four servings can be considered carb loading fo realz…but I suppose it’s carb loading lite. Totally the way I roll these days.
I was so excited to see a recipe for Pad See Ew on Chez Pim, as Pim is the woman game changer in food whose recipes we are celebrating this week! This is one of my favorite Thai dishes, but I rarely order it since it’s so calorically dense. Made at home, though, it can actually be healthy as well as delicious! So if you want to support my friends in their marathoning endeavors and “carb load (lite)” as well, then you can do so without a speckle of guilt.
NOTE – See bottom of post for the GIVEAWAY!
Check out these blogs for more of Pim’s recipes:
Val – More Than Burnt Toast
Joanne – Eats Well With Others
Taryn – Have Kitchen Will Feed
Susan – The Spice Garden
Claudia – A Seasonal Cook in Turkey
Heather – girlichef
Miranda – Mangoes and Chutney
April – Abby Sweets
Katie – Making Michael Pollan Proud
Mary – One Perfect Bite
Kathleen –Bake Away with Me
Viola – The Life is Good Kitchen
Sue – The View from Great Island
Barbara – Movable Feasts
Kathleen – Gonna Want Seconds
Amy – Beloved Green
Jeanette – Healthy Living
Linda – Ciao Chow Linda
Linda A – There and Back Again
Martha – Lines from Linderhof
Nancy – Picadillo
Pad See Ew
Serves 4, adapted from Chez Pim
- 1 package firm tofu, pressed and cut into large dice (or chicken, pork, beef)
- 1/2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp peanut oil, divided
- 1 lb broccoli, chopped
- 1 eggplant, chopped
- 8 oz flat rice noodles, soaked in lukewarm water until pliable
- 2 cloves garlic, minced
- 1 egg
- 2-3 tbsp soy sauce
- 2-3 tbsp rice vinegar
- 1 tbsp brown sugar
- Combine the tofu, fish sauce, oyster sauce, and sesame oil in a large bowl. Allow to marinate for 15 to 30 minutes in the fridge.
- Heat a wok on the highest your stove will go. Add a tiny splash of oil. Throw in the broccoli and eggplant, as well as a splash of fish sauce. Cook, stirring frequently, until eggplant is cooked through. Remove from wok and set aside.
- Add another splash of oil. Add the noodles to the pan, shaking the wok a few times to coat them with oil. Add about a tbsp of soy sauce and another splash of fish sauce. Cook, stirring frequently and scraping up any charred bits, until the noodles are cooked through. Remove from pan and set aside.
- Add a final splash of oil, followed by the garlic and the tofu. Let the tofu char for a few seconds and then flip. When the tofu is browned on all sides, move it to the side of the pan and crack one egg in the middle. Let the egg sit for a few seconds and then stir everything together.
- Throw the veggies back into the pan. Stir quickly to mix, then throw the noodles back in as well. Add soy sauce and rice vinegar to taste as well as 1 tbsp brown sugar.
NOTE – I realize that the fish sauce and oyster sauce don’t make this 100% vegetarian, but there are vegetarian versions of these out there, so use them as you see fit!
Have you ever had Tate’s Bake Shop cookies? They’re kinda sorta the best things since sliced bread. Crispy, buttery, heavenly delicious. And the best part is, they are made from all natural ingredients! Just as cookies should be. They recently came out with a whole wheat dark chocolate cookie that they sent me to try in celebration of October being NATIONAL COOKIE MONTH…and it was a magical experience.
Not only that, but they’ve offered to send one of YOU GUYS three bags of these babies as well as a copy of The Tate’s Bake Shop Cookbook, signed by the author – Kathleen King! I own this cookbook…and it’s quite lovely in every way.
In addition, ALL OF YOU get a 15% discount at tatesbakeshop.com by entering in the code COOKIE. This is good through the month of October!
All you have to do to enter is leave a comment (with your email address so I can contact you!) telling me what your favorite cookie is.