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Pad See Ew - Thai Soft Rice Noodles, Dry Cooked with Soy Sauce

1 package fresh, soft rice noodles

1/2 cup soy sauce
3/4 pound boneless, skinless meat - chicken, beef or pork, sliced thinly
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp sherry
1 tsp sugar

2 tbsp peanut oil
1/2 bunch Chinese broccoli, washed, trimmed and cut into 2 inch pieces
1 Thai chilli pepper, cut into tiny pieces
1/4 cup brown sugar
1 egg

Marinate meat in soy, sesame oil, sherry and sugar.

Heat wok to high and add peanut oil. When the oil is nearly smoking,
add the meat and stir fry until lightly browned. Add broccoli stems
and saute lightly. After a very short time add the rest of the
broccoli and cook until almost done.

Sprinkle a bit of the sugar into the wok as you are cooking, allowing
it to caramelize slightly on the vegetables and meat. Throw the
pepper into the pan. Immediately add the noodles all at once and
the remainder of the sugar. After stirring thoroughly, add the soy
sauce. Heat the noodles through, then add the egg, breaking and
scrambling it in the pan. Serve at once.

Serves 3-4

Feel free to juggle with the amount of each ingredient, particularly
the soy, sugar and pepper as each person has individual tastes for
such condiments. Furthermore, in the absence of true Thai peppers,
sricha or bottled Southeast Asian pepper sauce can be substituted.
When feeling particularly creative, I add 1 tbsp tamarind pulp
dissolved in 4 tbsp water to the dish, just before the soy sauce.

Many Thai people make a light sauce of 4 tbsp vinegar with 1/2
sliced pickinoo pepper. This is sprinkled on the dish as you are
eating and takes a bit of the sweetness from the dish. I enjoy it,
some do not.

Purchase noodles at a SouthEast Asian/Thai/Chinese food store. They
are wrapped in clear plastic usually and must be stored at room
temperature to remain soft- for 1-2 days. If they are not presliced
(most are not) cut to pieces no longer than 2 inches and no wider
than 1.5 inches.


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