The best pad see ew I ever had was at Monsoon Siam in Atwood. If you don't know what pad see ew looks like, it's the dish on the bottom right.
READ: 5 reasons to take on Thai food at Monsoon Siam
The truth is, I'll never be able to make it taste like the dish I love so much in Atwood.
However, I recently tried to make the popular street food for my husband. For as haphazardly as I put it together, I think it turned out well. I made this version of pad see ew in about 15 minutes. I think if I put more effort into it, it would taste even better.
The recipe I played with came from Recipe Tin Eats. Definitely check it out.
Here's the recipe:
Fat rice noodles (Asian market like Yue Wah or Asian Midway Foods in Madison)
2 T sweet dark soy sauce
2 T oyster sauce
2 t soy sauce
2 t white vinegar (I used rice vinegar b/c that's what I had)
2 t sugar (or more)
2 T water
2 T vegetable oil
2 cloves garlic
1 cup chicken, slicked thin
1 large eggs (I used 2)
4 cups Chinese broccoli (leaves separated from stems, stems cut into thin sticks)
Prepare the noodles according to the packet. Basically put them in warm water, though some require soaking in boiling water. Combine the sauce ingredients.
Put a wok on high heat. Mince the garlic straight into the wok with oil. When the oil is hot, add the chicken and the broccoli stems and stir fry for a minute or so.
Add the noodles, broccoli leaves and the sauce. Make sure you fold in gently for the sauce to coat the noodle -- don't stir too hard or sometimes the rice noodles will turn into a giant ball of mush. I love it when the eggs get a little brown and caramelized.
I posted some pics of the dark soy sauce and the oyster sauce... because I never buy those items and thought someone might appreciate it.