Pad See Ew Recipe | Gimme Some Oven (2024)

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Last week was a bit of a doozie.

After a weekend spentworking on the lawn, Barclay and his roommate managed to pickup some gnarly cases of poison ivy…which I’m highly allergic to. SoI tried to keep my distance when I went to visit. But I forgot to take into account his sweet, adorable, furry, loves-to-roll-in-the-grass, and-also-loves-to-rub-up-against-anyone-asking-for-a-belly-rub, and sure enough, ended up with an ultra-itchy case of it myself.

Then Barclay came down with the flu. (Right before he gave a TedTalk on Saturday, but he powered through!)

Then I came down with a terrible breakout of canker sores (they’ve plagued me since I was a kid) and was relegatedto a pureed soup diet. (<– Do any of you have any remedies that actually work for you?!)

And needless to say, but the time the weekend rolled around, I think it’s safe to say that we weren’t exactly what you’d call “pillars of health”. Oof.

That said, though, I’m always a big believer in the comfortingpower of good food whenever some sort of sickness hits. So when Barclay was down for the count with the flu earlier in the week, I swung by a nearbyThai place to pick upa big bowl of tom khasoup for him (his favorite), along with a big order of my favorite pad see ew for me (my latest sweet favorite). The only bummer? They goofed up my order and made pad kee mao for me instead! Definitely another one of my favorites, as you know. But I was craving the sweeter stir fry sauce in the pad see ew. So the next day, I did a little bit of research online and realized that I actually already had the ingredients to make the sauce at home. So I buzzed by our neighborhood Asian market and picked up some Chinese broccoli, added in some chicken I had on hand, and 15 minutes later, this restaurant-quality dish was ready to go.

It wasjust what the doctor ordered. :)

I’m guessing that most of you familiar with Thai food are familiar with this classic noodle dish. But in case you’re not, it’s just a basic rice noodle stir-frywith tons of Chinese broccoli (see below), a sweeter savory sauce, and maybe some extra protein if you’d like (chicken, pork, beef, shrimp, tofu, you pick!).

Feel free to throw in any other veggies you might like as well. But I stuck with the classic Chinese broccoli this time, and added intons of it. So good!! And don’t forget that you get to eat the stems too. Just slice them really thinly, and they’ll cook up perfectly and give the dish a little bite.

Oh, and I also sprinkled on one of my favorite little “treats” that I became obsessed with at another Thai restaurant in town — fried garlic!

Have you guys ever tried these? I’ll admit, they have a little habit of getting stuck in your teeth. But oh man, they are like the best Thai “sprinkles” ever, andI can’t get enough of them. They’re usually only available at Asian groceries, but if you ever spot them, I highly recommend picking up a batch.

Anyway, another Thai take-out recipe to add to the make-at-home list! Hope you enjoy it as much as I did!