Pad See Ew
1 Package dried wide rice noodles
14 OZ chicken breast, sliced into strips
2/3 Cup soy sauce
1/2 Cup water
2 TBS packed light brown sugar
1 LB broccoli, stems removed and cut into bite size pieces
1/4 Cup vegetable oil
6 Garlic cloves, sliced thin
2 Large eggs
Since I am on my way to mastering Pad Thai, it's time to try making my other favorite Thai (noodle) dish. When I was in college, there was a Thai restaurant that was a block from my dorm, which I frequented religiously (it was sadly closed recently). It was grimy, greasy and cheap, but it was so good! I couldn't get enough of their chicken pad see ew with that sticky-sweet, dark sauce and wide noodles. This makes more than enough for 4 servings, so feel free to cut this recipe in half.
Place noodles in a large heatproof bowl and cover with hot tap water. Soak for about 30 minutes. In the mean time, combine soy sauce, 1/4 cup water, and sugar in a small saucepan and heat until sugar dissolves. Set aside. Bring remaining 1/4 cup water in a large pan to a simmer. Add broccoli, cover, and cook until just beginning to soften, about 4 minutes. Place in an ice bath to stop the cooking, then drain and set aside.
When ready to put the dish together, drain the noodles. Heat oil in a pan or wok over medium-high heat. Saute the chicken for about 8 minutes, or until no longer pink. Reduce heat to medium, cook garlic for about 15 seconds. Add reserved noodles and broccoli and cook, tossing gently, until noodles are soft and warmed through. Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook until firm. Add the soy sauce mixture and toss to combine. Serve immediately.
Chicken Salad With Chunky Guacamole 2 Chicken breasts EVOO 1 Small bunch of thyme 1 Cup watercress 1 Cup mixed spouts and shoots 3 TBS...
Pesto Frittata 6 eggs Olive oil Cherry tomatoes Spinach Garlic Prepared pesto Salt and pepper This heat wave is still going strong, thus t...
Shiitake Marmalade From Modernist Cuisine at Home 5 1/8 Cups shiitake mushroom caps 4 TBS unsalted butter 1/3 Cup shallots, minced 100 ...
- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.