RECIPE: Pad see ew.
It was a sunny day. And a great idea. A workout. With lots of push-ups. A long bike ride after. But my body, apparently, had a different reaction to the big exercise plan.
“Ohh, my back’s hurting a little,” I said to Ken, that evening.
I sat with a heating pad for a few minutes. Popped Advil. And started in on dinner. Which I was excited about. Yay Thai food: rice noodles with broccolini, garlic and egg. I also added onion and asparagus (because there’s always asparagus around, remember?).
With some fresh, local tofu made with green onion. YUM.
I was eager to try this dish; I’d printed out the recipe months ago. And it’s from the same site as that awesome wonton recipe. But the more I chopped, the more uncomfortable I became. My back was stiffening. Pain cascading across my shoulders. More Advil. Ice.
And I’m loving this process—the cooking part. How bright the broccolini becomes when steamed.
Fresh eggs from the chickens next door. And the whole thing’s beautiful, right?
It was. Except not. My pain was escalating. And the dish was too oily. I’d use WAY less oil next time to brown the tofu. And the sauce recipe asked for WAY too much soy sauce, too. Salty. Ug. (And I’d actually used touchou instead of soy sauce—basically the first press of the soybeans without the salt added.)
So in the recipe below, I’m adjusting the amounts. Less oil. More water/less soy. And it could totally use some lime, too.
But is the back any better, you wonder? I spent the night flat on the living room floor. Without sleep. With ice and a heating pad. And a book. And have been recovering slowly from the strain, with help from the chiropractor.
Lesson learned. In life, and in this recipe, sometimes too much (exercise, soy sauce) really is just too much.
RECIPE RATING: 3 of 5 glasses of water. The sauce needs some help. Any advice out there on a veggie friendly, low salt and sugar, pad see ew sauce (minus the traditional fish sauce and oyster sauce)? Anyone?
|Pad See Ew|
- 1 (14-ounce) package dried wide rice noodles
- 14 ounces firm tofu, drained and cut into large dice
- 1/4 cup soy sauce
- 1 cup water
- 2 tablespoons packed light brown sugar
- 1 pound broccolini, sliced into 1-inch-long pieces
- 1/4 cup vegetable oil (or less)
- 6 medium garlic cloves, sliced paper thin
- 2 large eggs
- 1 sweet onion, diced
- 1/2 pound asparagus, chopped
- Lime juice, to top
- Place noodles in a large bowl and cover with hot tap water. Soak about 30 minutes. Separate noodles by hand and drain; set aside.
- Meanwhile: prep your food. Chop your tofu pieces. And onion. Broccoli. And asparagus. And assemble the sauce: combine soy sauce, 3/4 C the water and the brown sugar in a small bowl; set aside.
- Heat remaining 1/4 cup water in a large nonstick frying pan with a tightfitting lid over medium-high heat until simmering. Add broccolini, and cover to steam; cook until just beginning to soften, about 2 minutes. Remove the lid and cook until water has evaporated, about 2 minutes. Remove broccolini to a plate and set aside.
- Return the pan to medium-high heat, add oil, and heat until shimmering. Add tofu and sauté, turning occasionally, until golden brown on all sides, about 8 to 10 minutes.
- Reduce heat to medium, add garlic and onion, and cook until just beginning to color.
- Add sauce mixture, noodles, asparagus and broccolini and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.
- Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients.
- Top with lime juice and Serve immediately.