When Chris and I lived in Burlington I fell in love with Thai food (RIP Parima). When we moved to Boulder we would go to Buddha Cafe, which I consider to be a hidden gem we could walk to in about 5 minutes. I always get Pad Thai with tofu because I can’t break away from my favorite. Chris most of the time gets Pad See Ew, and I always eat his leftovers. Lately I’ve been trying to whip up my own *a little healthier* versions of Chinese takeout, and when I found this Pad See Ew recipe I knew it couldn’t be that hard.
You can find the link to the recipe here: http://www.recipetineats.com/thai-stir-fried-noodles-pad-see-ew/
Now, this is the first time I’ve ever cooked with Bok Choy. What took me so long??? I love it! My question is though, am I chopping it correctly? It doesn’t look quite right, but I can’t put my finger on it….
For the dark soy, we just boiled 2 tbsp of dark brown sugar and 2 tbsp of soy sauce. After the sugar dissolved we removed from the heat and mixed the rest of the sauce ingredients.
We used pad thai noodles instead of stick noodles because our selection is pretty limited at King Soopers, but I think it came out great! it made a LOT, and am slightly embarrassed to admit how little is left.
The next time I make it I will add another egg and more bok choy. Hopefully I’ll plan ahead too and try to find better noodles and peanut oil. Regardless, we both loved it, and I feel better after eating it than I do when we go out! Win win!!
I hope everyone has a great Saturday night! I’ll be on the couch snuggling while watching Harry Potter with my two favorite hairy babes!! 🙂