Sorry, faithful readers, I’m still on a poor internet connection. It took me three goes to log in to WordPress today, and I’ll probably lose several paragraphs before this post is written. Nevertheless this Pad See Ew recipe from The High Heel Gourmet is too good to let any internet connection peccadillos stand in the way.
Some might say the best recipes stand up to adaptation. This is the recipe for those people. What I did tonight was an impure, positively adulterated version of The High Heel Gourmet’s Pad See Ew. There was no healthy brand sweet soy sauce, I had to use Lee Kum Kee Dark Soy, which definitely didn’t have all the necessary sweet properties a proper dark, sweet soy sauce would have. We didn’t have decent fresh fat rice noodles, and I didn’t have the patience make two single servings of noodles; choosing instead to make a big wok of the stuff. To finish the departure from the template a 400g steak of beef rump was favoured over chicken.
Still, we’re now hitting a solid two for two from WordPress noodle recipes that approximate Asian fast food favourites. I’ll definitely be looking for a proper, sweet, dark soy sauce for our next go round, and I might add cabbage and a couple of other vegetables that local Thai establishments like to put in their Pad See Ew. If you’re looking for savour that attaches to your tongue like Velcro fixed into place with superglue, definitely have a play around with this recipe. I’ve looked wistfully at some of her other recipes but decided that they were too involved to put together on a week night while juggling work and study. This Pad See Ew recipe really delivers on its promise of simplicity and ease. Don’t just take my word for it though, try it for yourself! Make sure you pack some straight away for tomorrow’s work leftovers, if that’s your thing, because anything left out in the open is unlikely to make it to bedtime.