Wednesday, July 6, 2011


I miss eating out. I've been on maternity leave for over a year now, and I really miss going out for lunch. I work near a mall, therefore, near a food court. And no matter how many options I have, I mainly gravitate towards thai or japanese. I really miss thai food.

Although my oldest daughter used to eat pretty much anything, she's gotten really picky. And my husband, although not picky, prefers comfort food to pretty much anything else. But once in a while, when there are enough leftovers in the fridge so that the rest of my family can still have something they like, I make something that *I* want to eat.

We had a leftover pork tenderloin, broccoli and some greens in the fridge that needed to be eaten up. That, plus a couple of bottles of sauce and some rice noodles spelled out Pad See Ew for me! I had been using this recipe for a while, but I thought I could try a new one, see if it comes closer to the food court version that I love so much! And it was great! Saucy and salty, just spicy enough, could have been a touch sweeter, but still delish! And way less greasy than the take out version. If it wasn't for the crazy sodium content, it could almost pass as a healthy meal!

Pad See Ew
recipe adapted from Dorsey Kitchen

1/2 package wide rice noodles

some kind of leftover meat (I used leftover pork tenderloin)
some green veggies (I used broccoli and arugula)
4 tablespoons light soy sauce
4 tablespoons black soy sauce, dark soy sauce, or thick soy sauce
1/2 teaspoon ground white pepper
1/4 teaspoon red pepper flakes, to taste
1-2 tablespoons sugar, to taste (I used 1 heaping tbsp)

2 tsp sesame oil
3 cloves garlic, minced

2 large eggs at room temperature

Soak or cook the rice noodles according to package directions. Drain and set aside. 

Chop your meat and vegetables. In a small bowl, combine the two soy sauces, the white pepper, red pepper flakes and sugar.

In a wok or a big frying pan, heat the 2 tsp sesame oil and drop in the minced garlic, stirring until fragrant. Add your veggies and your meat, cooking until the veggies are to your liking. Add the cooked noodles to the pan. Pour some of the sauce over the noodles and stir until they are nicely coated. You may not need to use all of the sauce. Taste as you go. Push the noodles to one side of the pan so you have room to scramble your eggs. Crack your eggs into the pan, and stir them around until they are cooked. Stir everything together, serve, and eat!

I got 3 big servings out of that recipe. And for the record, by husband had some and said it was almost delicious. Good enough for me!

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