The New Chef's Journal

Pad see ew is a traditional Thai street food which has become popular in America. It's one of my personal favorite Thai dishes. It's surprisingly easy to make at home, so I thought I'd share the recipe for anyone who is interested. The key to really good pad see ew is the fresh rice noodles. You should be able to find them in most Asian markets and they are a big upgrade over dried noodles. In the DC area I usually go to the Bangkok 54 market for the noodles and Chinese broccoli. Bangkok 54 is a great spot to pick up items you might not be able to get at your regular supermarket, like Chinese broccoli or bok choy. I'm making this version with chicken, but you can just as easily make it with beef, pork, shrimp or tofu if you want. For this recipe you'll need both light and dark soy sauce. Light soy sauce similar to the standard soy sauce you'll find at sushi restaurants. Dark soy sauce is much thicker and has a molasses-like texture to it. I've experi...

Mee goreng is one of my absolute favorite dishes to get at Thai restaurants, but I've never made it myself before.  There are tons of varieties of this recipe floating around on the internet. I'm going to combine a couple of them and also wing it a little bit. This recipe can be cooked with just about any protein, so feel free to substitute whatever you want. I'm going with shrimp and chicken, mostly because I happen to have them at my apartment already. The first recipe I'm basing my version off of comes from Cooking Light magazine by way of MyRecipes.com, which is a really good resource for food ideas:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001924714 The second recipe comes from myasiankitchenny.com, which I discovered purely through the magic of google, but it looks tasty. They have plenty of other recipes which I may have to explore later.  http://www.myasiankitchenny.com/2009/04/mee-goreng-mamak-pedas-fried-s...