Pad see ew basically translates into Soy Sauce Stir-fry. I like to consider it the dal chawal of south-east Asia as it has very mellow flavours and is very easy to make. Honestly, I would make this on any given day that I don't have enough time to cook. This one is ready in just a few minutes unless of course, you try to make the noodles from scratch, which of course I did. 'Cause let's face it, I am a little boujee when it comes to working in the kitchen. To make this dish you can definitely buy fresh rice noodles from the market if they are available. But if you too are in a lock-down just like me, just make it at home.
Ingredients: (serves 1)
1 tbsp Soya Sauce (light, dark or a combination of both will work)
1 tsp Oyster sauce / Mushroom Sauce (optional)
1/2 tbsp Sugar
Salt to taste
1 tsp chopped garlic
Veggies of your choice ( I used Mushrooms, Carrots, Pok Choy, Onion, Capsicum)
Protein of your choice ( Egg, Tofu, chicken, Beef) Optional
Rice noodle - 4 sheets for this quantity
Start heating a wok or an open pan on high flame.
add one tablespoon of oil and start stir-frying veggies. I started with mushrooms, they take the longest to cook.
Then I added carrots, bok choy and onions. Stir fry for a minute and then add chopped garlic. Once the garlic is aromatic, add capsicum.
Separate the rice noodles and add them to the pan.
In a bowl add all your sauces, salt and sugar along with the water and pour it over the noodles.
Now work quickly so that the noodles are properly coated in sauces and stir fry till you start getting a char on the noodle.