There are literally hundreds, if not thousands of Thai restaurants in the Seattle area. So its a given for any resident longer than 6 months, you come to love virtually anything on a thai menu. But nothing beats homemade: especially when a friends whose mom still lives in Thailand hands down a recipe for pad see ew.
Ingredients: as with most Asian dishes, the ingredients can vary widely, and there is no measuring of spices and oils, so use these as a guide. Everything should be available at your Asian grocery.
- Sauces: Sweet Sauce, Soy Sauce, Fish Sauce, Red Chili Paste, Diced Garlic, Sesame Oil
- Veggies: Bok Choy, Broccoli, Leeks and Onions, are a good choice
- Fresh thai noodles
- Meat: Really anything, we used Chicken breast, but great for tofu, chickpeas or shrimp
- Clean and dice meat, place in a bowl with a bit of sesame oil, diced garlic and red chili paste to marinate while you chop other ingredients
- Dice onions, chop into bite sized pieces the remaining vegetables
- Heat oil with garlic in a wok (or large sautee pan), add chicken and brown
- Whisk together all sauces, set aside
- Remove chicken to a plate with paper towel to drain
- Add veggies, and 1/4 cup of water to deglaze pan. Sautee until cooked through.
- Add fresh thai noodles and another 1/4 cup of water. Mix thoroughly and warm through.
- Add in sauce mixture, mix thoroughly. Add back in chicken.