How to Make Pad See Yew

Pad see yew, or pad see ew (or iew), like pad thai, is a Thai noodle dish that combines rice noodles with meat, eggs and a sweet sauce. The difference is that pad see yew sauce is soy-based, whereas pad thai sauce is mainly tamarind-based. Although generally served as lunch fare in Thailand, it can also make a quick, easy dinner for busy cooks.

Things You'll Need

• One package of rice noodles, preferably fresh
• Wok or large frying pan
• 2 small bowls
• 3 tbsp. peanut or sesame oil
• 6 tbsp. regular soy sauce or 4 tbsp. light soy sauce and 2 tbsp. dark soy sauce
• 2 tbsp. oyster sauce
• 2 tbsp. sugar
• One egg
• Four cloves of garlic, minced
• 1 lb of meat (chicken, pork, shrimp)
• One bunch of Chinese broccoli
• White pepper to serve

Instructions

Prepare Your Ingredients

1. Mix soy sauce, sugar and oyster sauce in a small bowl and set aside.

2. Slice the meat into long, thin strips or de-vein the shrimp.

3. Rinse the broccoli well.

4. Remove the woody ends of the broccoli stalks. Make the pieces about 2 inches long. Make sure to keep the leaves and florets.

Make the Pad See Yew

1. Scramble the egg in the wok or pan in 1 tbsp. of oil. Remove the cooked egg from the pan and set aside.

2. Heat 2 tbsp. of oil in the wok or pan. Cook the garlic for 1 minute.

3. Add the meat to the pan and cook until the meat is cooked through. Remember that shrimp cooks very quickly.

4. Add the rice noodles to the wok. If you are using dried noodles, soak them before you start.

5. Mix in the sauce.

6. Add the Chinese broccoli and let it wilt down.

7. Return the egg to the pan and blend it in. Be careful while doing this, as the rice noodles will be delicate and can break apart.

8. Serve the Pad See Yew sprinkled with white pepper. Place other common noodle condiments like fish sauce, ground chilis and vinegar on the table so each diner can adjust the seasonings to her own taste.

Tips & Warnings

• If you can't find Chinese broccoli, try Thai broccoli. If you can't find that, you can always substitute regular broccoli, chopped into long, thin pieces. If you can find it, broccoli rabe or broccolini is an even better substitute--or skip the broccoli altogether and use bok choy.

• Asian groceries usually sell a vegetarian version of oyster sauce, if you need it.

• If you are vegetarian, substitute the meat with extra firm tofu that's been cut into strips, or just use the egg. Both are very good and still authentic.

• If you use dried, boxed rice noodles, make sure to follow the directions on how to rehydrate them exactly. Do not over-soak them! They will turn into mush when you try to add them to the wok.