I was craving Beef Bourguingnon, a cozy dish I’ve been intending to make since there was snow on the ground (not that long ago, to be fair). I bought the beef, the mushrooms, the fresh rosemary, thyme, pearl onions, bacon and egg noodles. I cracked open my copy of Mastering the Art of French Cooking and GASPED. To my horror, I discovered the dish takes upwards of four hours to complete masterfully. I just didn’t have that kind of time.
The thin, flat egg noodles stood on the counter, forlorn, calling my name. I wanted them.
Attempting a Plan B, I was reminded me of my favourite dish when I was in Thailand, Pad See Ew, which is a lot like pad thai but with thicker, flatter noodles and a saltier sauce. That dish is traditionally made with rice noodles, but the shape and texture is similar.
I was inspired by this recipe by Rachel Cooks Thai, but I added to it.
Pad See Ew
- 1/2 package of fresh wide, flat rice noodles (sen yai), (or egg noodles)
- 2 chicken breasts, thawed and cubed
- 4 cloves garlic, shredded or minced finely
- 1 tablespoon fresh ginger, shredded finely
- 3/4 of a red bell pepper, finely sliced
- 1/2 head of broccoli, sliced thinly
- 6 mushrooms, finely sliced
- 3 spring onions, roughly chopped
- 1 large egg
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar or honey
- 2 tablespoons oyster sauce
- Peanuts, roughly chopped for garnish
- Sesame seeds for garnish
- Fresh cilantro (optional)
- Chili flakes (optional)
- Sqeeze fresh lime juice (optional)
- 2 tablespoons coconut oil (for frying)
- Prepare your sauce by mixing together the soy sauce, oyster sauce, honey and vinegar. Set aside.
- Chop peppers and mushrooms. Saute in hot wok with coconut oil until tender.
- Blanch noodles in boiling water until almost cooked.
- Over high heat, add garlic and ginger and fry until fragrant and almost browned. Add chicken and cook through.
- Push the chicken and veggies to the side of the wok and add the egg to a clear space. Scramble.
- Push the egg to the side and add the noodles and the sauce. Mix it all together and cook over high heat until most of the liquid is evaporated (about 5 minutes)
- Add the broccoli and spring onions and cook through.
- Serve immediately with garnishes!
This was so good, fast and fresh. It took about 25 minutes start to finish. I would recommend prepping as much as possible before heating up the wok- slice, dice and chop everything ahead of time for speedier results. A vegetarian version would be simple- swap out chicken for tofu.
I’ve been such a bad blogger lately- I’m finishing school and starting a new job at the same time, and have sadly not had much time to cook. But I just wrote and submitted my last-ever essay this morning. My blog was the first thing I turned to! A good sign for things to come? ( Hope so)
P.s. memories of picnic spots past…sigh