Pad See Ew
Pad see ew is one of my favorite Thai dishes. Every time Jason and I order Thai, we have to get this dish. Jason doesn’t it like it as much as I do, which kind of works out because then there’s more for me. But as much as I like this dish, it’s just not worth spending $10.25 on it. It’s such a small serving. I mean there’s barely enough for leftovers to take to work the next day! But thankfully, I found a homemade version that is super quick to make. And guess what? It’s cheaper, healthier, AND it tastes better than take-out.
My favorite part of making pad see ew at home is the quality of the meat. You could seriously use any kind of meat in this – chicken, beef, pork, or even tofu – but I decided to use bone-in pork chops. It was such a party every time I got a hunk of pork in my mouth with some noodles as they burst with so much flavor, and you can just taste the difference in quality with your own kind of meat and take-out meat. It’s disturbing, I know, but we have to face the truth that take-out places use cheap kind of meat. They have to!
So before you pick up the phone to order Thai on a Friday night, I urge you to make this! It’s super easy – a quick marinade for the pork and then everything gets stir-fried in your skillet. That’s it!
Pad See Ew (adapted from Use Real Butter):
Yields 2 servings
- 1 pound pork loin, thinly sliced
- 1/2 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon sesame oil
- 3 tablespoons vegetable oil, divided, plus more as needed
- 1 cup chopped broccoli florets
- Fish sauce, to taste
- 7 ounces fresh wide rice noodle*
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 large egg
- Freshly ground black pepper, to taste
- Sriracha, for serving
*Note: I couldn’t find fresh noodles and these were the widest that I could find so I boiled them just until al dente and then finished them off in the skillet.
In a small bowl, combine the pork, fish sauce, oyster sauce and sesame oil. Cover and chill in the refrigerator for at least 30 minutes.
Bring 1-inch of water to a boil in a saucepan with a steamer. (If you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; let steam until bright green, about 2 minutes.
Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the steamed broccoli and a splash of fish sauce; saute until tender-crisp, about 2-3 minutes. Transfer to a plate.
Add 1 tablespoon vegetable oil, rice noodle, soy sauce, and more fish sauce (about 1 tablespoon) to the skillet.
Cook, stirring constantly, until the noodles are cooked through. (You want them to sit on the pan for a tiny bit to get them a little charred. If the noodles stick, add more vegetable oil as needed.) Transfer to a plate.
Add remaining 1 tablespoon vegetable oil, garlic and marinated pork to the skillet. Cook, turning occasionally, until cooked through, about 4-5 minutes.
Push the pork to one side of the pan and add the egg to the skillet.
Let it cook for about 30 seconds; then gently toss to combine with the pork.
Stir in the broccoli and noodles until well-combined and heated through.
Serve immediately, with freshly ground black pepper and Sriracha for drizzling, if desired.
Note: If a bunch of rice noodles get stuck to the bottom of your skillet, be calm. I freaked out and thought my Le Creuset was forever damaged but after soaking it in some warm water for about 10 minutes, it just slid right off. So if it happens to you, just breathe!