Hannah and I used to have these immense Thai feasts and invite over as many other grad students as we could fit into our little kitchen. I remember in the first house we shared, the stove was freestanding, so we could stand on either side and control all four burners at once without being in each others’ way or burning ourselves. We would have curry, curry fried rice, pad see ew, fried bananas, and anything else we could come up with, and it was always fabulous (and starchy, might I add). Yum.
So this is Hannah’s version of the Thai dish pad see ew. It’s usually made with very wide rice stick noodles in restaurants, and the sauce is less sweet than when we make it (and honestly, I have no idea what’s actually in the authentic sauce). But this is tasty, whether it’s authentic or not. (And it’s not. But still tasty.)
Pad See Ew with Broccoli, Tofu, and Summer Squash
- 1/2 pkg med rice stick noodles (at any Asian grocery store)
- 1 pkg extra firm tofu
- 1 head broccoli
- 2 small summer squash
- dark soy sauce
- regular light soy sauce
- 2 eggs
Cook the rice noodles according to the package directions (usually this means pouring boiling water over them and letting them stand). Blot the tofu as dry as you can, cut into cubes, and saute in a little oil until it turns golden; remove and set aside. Saute broccoli florets and sliced summer squash in the same oil until nearly tender, and add a drizzle of dark soy sauce and light soy sauce. When the noodles are ready, add them to the wok or saute pan and start tossing; drizzle with more of each soy sauce and sprinkle with a little sugar, tossing as you go. Your goal is for the noodles to absorb the sauce you’re creating, and at some point it will go from noodles with a sauce to a drier, slightly stickier consistency. Keep tasting as you go, there should be a balance between sweet, savory, and a little bit salty (but not too salty). When you’re close to that point, push the noodles and vegetables aside and scramble the eggs at the bottom of the pan, and then mix with every else. Add the tofu to reheat, continuing to toss. Serve with Sriracha sauce (otherwise known as The Rooster).