Pad Si Ew

Pad si ew is a close friend of Pad Thai for foreigners because they are put in the same category (noodle) in Thai restaurants. It is essentially stir fried noodle that my husband and I can get enough of. I finally found broad noodle in Asian groceries in my neighbourhood. I have a little secret that I’ve been given by a chef from a Thai restaurant. Start cooking the meat and egg in hot oil and add the noodle when egg is almost cooked through (can’t add the noodle right away because the noodle will become soggy). You have to add when it’s a little wet, so it will attach to the noodle. Stir the noodle with sweet soy sauce, oyster sauce, fish sauce and a little bit of vinegar to balance the saltiness and then stir in Chinese broccoli. Try not to overcook the vegetables because they will look like a leftover dish.