What you see here, is Pad See Ew, a Thai dish made with dark soy sauce, light soy sauce, garlic, broad rice noodles, Chinese broccoli, egg, and some form of thinly sliced meat.
It sounds easy enough. But to my surprise, I had the most difficult time finding the noodles!
This dish is a result of harassing about five different people in my life. From calling C in Chicago to ask where she bought her noodles, to mapping out a game plan to make a run to Chinatown during my lunch break (which did not happen), exchanging 10 emails back and forth with Y (she even called her mom!), to having my coworker ask a restaurant if they’d sell just the noodles (they said they didn’t have them, which is weird), not to mention that I had to run to four different grocery stores three separate times!
But in the end, my efforts were not in vain. I was determined! Thanks to everyone who helped me! 
And the noodles tasted delicious!!
And when I finally found “noodle rice skin” at a random place not so near my place, I was so excited that I bought 3 packages. And they were only $.99, though I have seen signs for $.69 at other places. But I’m not complaining!
I added carrots, onions, and Thai chilies, mostly for color. Be careful when measuring out the sauces, and rememebr that a little goes a long way! My noodles came out a bit darker than I’d like, so I adjusted the amounts in the recipe below. And I forgot to add eggs again.
(Adapted from a recipe given to me by C, but someone else gave it to her!)
Makes 2 servings
Ingredients:
1 12 oz. package of noodle rice skin, cut into strips and separated by hand
1/2 pound of prawns, peeled and deveined
1/2 bunch of Chinese broccoli, rinsed and cut into thirds
2 eggs
1 tablespoon of minced garlic
1 tablespoon of sweet soy sauce
1 1/2 teaspoons of dark soy sauce
1 1/2 teaspoons of light (thin) soy sauce
About 10 fresh basil leaves
Hot chili paste (or Sriracha, adjust to taste)
1 medium carrot, julienned (optional)
1/2 of small red onion, sliced into thin strips (optional)
5 Thai chili peppers (optional)
Procedure:
1. Saute vegetables and shrimp on high heat over a wok (or pan) with garlic. (I added the garlic about halfway in, as I hate it when the garlic burns in the pan). After about 3 minutes, remove from heat and add to a bowl.
2. In the wok, over high heat, add soy sauces. Stir it around until you see bubbles. Add noddles. The noodles will start to get soft and absorb the soy sauce.
3. After the noodles are 3/4 cooked, add vegetables from before. Add basil leaves. Drop eggs in. Mix together well.
4. Serve with a squeeze of lemon!
June 23, 2009
OMG that looks so good. Glad you finally found the noodles! But now you’re making me hungryyyy!