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.