Here's a better recipe for Pad See Ew that I found on the internet. You want to cook this dish on the highest heat your stove can offer.
Below is my rendition. It just has a few modifications. If you can't find chinese broccoli, you can use regular broccoli. This recipe is good for 2 people.
Ingredients A
16 oz. of wide rice noodles.
2 T veg. oil
1 egg
2 T dark soy sauce
2 cups of chopped Chinese broccoli
Ingredients B
1 T oyster sauce
1 t soy sauce
1 t sugar
1 t white vinegar
1 minced clove of garlic
Procedure
1. If the noodles have been refrigerated, soften them up by heating them in the microwave for about 1-2 minutes.
2. Combine the ingredients in list B to make a sauce.
3. In a hot wok, heat up the oil and scramble the egg.
4. Add the noodles. I found it better to actually unravel the noodles by hand so they don't clump together as packaged.
5. Add the dark soy sauce and stir until the noodles are coated.
6. Add the Chinese broccoli and the sauce. Stir fry until the broccoli is wilted.
I also added some pork that I marinated in soy sauce and corn starch. I stir fried that in a different pan earlier and added it to the noodles about 2 minutes before they were ready to take out of the wok. You can also use tofu, chicken, beef, or shrimp.
We really liked it. It tasted just like how my favorite Thai restaurant makes it.
Below is my rendition. It just has a few modifications. If you can't find chinese broccoli, you can use regular broccoli. This recipe is good for 2 people.
Ingredients A
16 oz. of wide rice noodles.
2 T veg. oil
1 egg
2 T dark soy sauce
2 cups of chopped Chinese broccoli
Ingredients B
1 T oyster sauce
1 t soy sauce
1 t sugar
1 t white vinegar
1 minced clove of garlic
Procedure
1. If the noodles have been refrigerated, soften them up by heating them in the microwave for about 1-2 minutes.
2. Combine the ingredients in list B to make a sauce.
3. In a hot wok, heat up the oil and scramble the egg.
4. Add the noodles. I found it better to actually unravel the noodles by hand so they don't clump together as packaged.
5. Add the dark soy sauce and stir until the noodles are coated.
6. Add the Chinese broccoli and the sauce. Stir fry until the broccoli is wilted.
I also added some pork that I marinated in soy sauce and corn starch. I stir fried that in a different pan earlier and added it to the noodles about 2 minutes before they were ready to take out of the wok. You can also use tofu, chicken, beef, or shrimp.
We really liked it. It tasted just like how my favorite Thai restaurant makes it.