Recipe: Easy Pad See Ew

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)

Sauce:
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

Stir fry:
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)

Directions:
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.