Pad See Ew

I have been trying to make a great Pad See Ew at home for years without success.  I began trying again recently, and I’ve finally come up with something that I’m excited about.  

If you aren’t familiar with Pad See Ew, it’s a popular Thai noodle dish with broccoli and two types of soy sauce.  In addition to traditional “light” or “thin” soy sauce, this dish uses “thick” or “sweet” soy sauce for additional depth and complexity.  You can find this kind of soy sauce at Asian markets or here.  

Traditional Pad See Ew uses fresh, wide rice noodles.  I have never had success working with fresh rice noodles.  First of all, getting them requires a trip to the asian market.  I love going to the Asian market, but it’s kind of far from where I live, so I don’t there very often.  Secondly, when I work with them, they tend to break up into a million little pieces.  For me, the dried noodles just yield a better result.  

You can easily make this vegan by omitting the eggs and replacing the oyster sauce with a vegan version that is made with mushrooms or a little mushroom bouillon.  

You really need a wok to prepare this dish properly.  It’s good to be able to push the cooked egg to the side of the wok to prevent it from becoming rubbery.  Additionally, you should cook this dish on high heat so that you can get a bit of char on the noodles.


Pad See Ew
A delicious Thai noodle dish with plenty of broccoli.
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  1. 2 TBSP sweet soy sauce
  2. 2 TBSP oyster sauce
  3. 1 TBSP soy sauce
  4. 1TBSP rice vinegar
  5. 2 tsp sugar
  6. 2 tsp sirracha or chili garlic sauce (or to taste)
  7. 2 cloves garlic, minced
  8. 8 oz broccolini florets and stems (about 2 cups)*
  9. 1 egg, beaten
  10. 6-8 large prawns (optional)
  11. 2 TBSP peanut oil
  1. Fill a large pot of water with hot tap water and add rice noodles. Allow noodles to soak for ~30 minutes to soften them.
  2. Combine sweet soy, oyster sauce, regular soy sauce, rice vinegar, sirracha, sugar and garlic in a small bowl and stir to combine.
  3. Heat wok on high heat and add 1 TBSP peanut oil.
  4. Add prawns (if using) and stir fry for ~3 minutes until they are nearly cooked through.
  5. Move prawns to the sides of the wok and add egg and cook for another 1-2 minutes.
  6. Push egg to the sides of the wok with the prawns and add softened rice noodles and sauce.
  7. Stir-fry noodles until most of the liquid from the sauce is gone.
  8. Add broccolini and cook until tender crisp (about 2 more minutes). During this time let noodles sit and develop a bit of char on them.
  9. Once broccolini is done, serve immediately.
  1. * I like to use broccolini, but you can use regular broccoli instead. Better yet, use Chinese broccoli if you can get your hands on some.
Adapted from Rachel Cooks Thai
Adapted from Rachel Cooks Thai

Salmon with Creamed Sorrel and Ramps

This is a take on the famous Troisgros dish that is known for defining the transition from traditional french cuisine to nouevelle cuisene.  More about the plating (the salmon was placed on top of the sauce instead of it being plated and served with the sauce spooned over it) and the method of cooking the fish (a flash sear) than the ingredients or combination of flavors (Salmon and Sorrel Sauce is a French classic).

This dish is a twist on the classic.  The sorrel is combined with ramps instead of shallot which adds a deeper onion flavor and adds additional leafy-green fiber.  The mushrooms are omitted in favor of a drizzle of truffle oil at the end, and the salmon is seasoned with fennel salt and pepper.  

salmon with creamed ramps and sorrel

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Halibut en Papillote

Cooking fish in parchment (en papillote)  is a fast and foolproof way to create a restaurant quality-meal with delicately-flavored fish and fresh seasonal vegetables.  The bonus is that this dish is low in fat and gluten-free.  I love cooking fish in parchment in spring and summer.  This preparation takes advantage of fresh spring and summer vegetables and herbs, and accentuates the delicate sweet flavor of fresh halibut. 
halibut en papillote2
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