Thursday, March 29, 2012

Pad See Ew

A few years ago, Davy and I went through an intense Thai takeout phase.  We lived within walking distance of four Thai restaurants, each of which emit tantalizing scents at all hours of the day, and we ordered food from our favorite place about once a week. We (I) still crave the spicy and fragrant food from Ginger Thai Taste, but don't go nearly as often as we used to.

My go to Thai dish is Pad See-Ew, and I came across a recipe for it a few months ago on Serious Eats.  When I was thinking about the ways to use the last bits of meat from a roast chicken, Pad See-Ew immediately came to mind.  

I gathered all of my ingredients in preparation,and chopped the chicken, broccoli and garlic.  

The broccoli went in first, since I didn't have to cook the chicken.

I added the other ingredients to heat them through, and voila!  Homemade Padd See-Ew.

My version was darker than the picture from the recipe, and I think I'd use a little less of the sauce mixture next time, or less dark soy sauce.  In general, I was very happy with this recipe, though I have a feeling it won't stop my desire for the occasional Thai takeout.     

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