Pad See Ew #2

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I have made several versions of Pad See Ew, otherwise known as my husband’s favorite Thai dish. 🙂 I have never been able to replicate the sauce from his tasty take-out version. Months ago, when I saw this version from Nell’s I Need a Feed on Fiesta Friday, I knew that I had to try it. When I received 6 baby bok choy in my CSA box, I knew it was finally time! (My next box had 3 additional bok choy which I sautĂ©ed and added to the leftovers- great timing!)

The most exciting thing about making this dish – besides eating it, of course- is that I am able to purchase fresh wide rice noodles from one of our local Oriental Grocery stores. They are brought in fresh from Queens several times a week. JUST like the noodles from the Thai restaurant! The problem is that the packaging doesn’t have any cooking instructions. I tore the large noodle(s) into pieces and soaked in them in boiling water for 5 min– WAY too long! When mixed into the finished dish, the noodles broke down into small pieces. Next time I would soak them 1-2 minutes, or maybe just add them to the dish as is!?! (I modified the instructions below.)

The wonderful news is that this sauce was spot on. Loaded with salty-sweetness. My husband loved it! 🙂 Thanks, Nell!

Serves: 4 to 6

  • meat from 1/2 of a rotisserie chicken, shredded into large pieces
  • 2- 12 oz packages fresh wide rice noodles, torn into large pieces (at room temperature)
  • 2 T peanut oil
  • 6 baby bok choy, leaves sliced into 2-inch ribbons, stems cut into 1/2-inch pieces (plus more, to taste)
  • 8 large cloves of garlic, thinly sliced
  • 1/2 cup dark soy sauce
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup light brown sugar
  • 4 eggs, lightly beaten
  1. Prepare the Ingredients: Shred the chicken meat. Cut and wash the bok choy. Break up the rice noodles. Lightly beat the eggs.
  2. Make the Sauce: Combine the soy sauces in a measuring cup; add the sugar and garlic. Set aside.
  3. Prepare the Noodles: Place torn noodle pieces into a pot of boiling water (off the heat). Let sit for 1 minute, or until pliable. (*Alternatively, consider adding the torn noodle pieces to the dish without soaking.*)
  4. Heat large skillet or wok over medium-high heat. Add the peanut oil. Add the bok choy stems and sauté for 2 minutes, or until tender. Add the leaves and cook for an additional minute, or until wilted.
  5. Add the chicken to the pan with noodles and sauce; stir until heated through.
  6. Make a well in center of the noodle mixture and add the egg. Cook for 2 minutes, or until the egg starts to set. Stir the bits of cooked egg through the dish; serve.

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