Asian · Dinner · Homemade Takeout · Main Dishes · Thai

Thai Pad See Ew with Kale and Mushrooms

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Moving is the worst, am I right!? But I guess a new apartment has its perks. The best perk about moving into a new place, in my opinion? Housewarming gifts. Matt and I recently moved into our first apartment together, and as a housewarming present, my parents got us a wok from Sur La Table. Matt has been talking about getting a wok for months, it’s like they read our minds. Obviously I wanted to use my new wok immediately and it didn’t take me long to choose the dish I would prepare, Pad See Ew.  Pad See Ew is my go-to Thai noodle dish because it’s sweet, savory, flavorful, rich, and satisfying. Being that my favorite recipes to write are inspired by my restaurant favorites, Pad See Ew was a no-brainer.

My version of Pad See Ew uses a mixture of onions, mushrooms, kale, and carrots which makes it nutrient rich and filling. I also used tofu to add even more substance and protein. All in all this dish is very simple, however it is crucial that all ingredients are prepped before the wok step is started because once the oil is heated, there is no time to stop and chop. Also, woks get very, very hot, so it’s extremely important to be prepared to work fast and to keep an eye on it at all times during cooking. I was very pleased with the way my Pad See Ew came together and I definitely feel less guilt about eating one that I prepared. That’s what I love about recreating restaurant recipes. I get to control the ingredients, oils, fats, and spice. Anyway, what a great present this was. Thanks, Mom and Dad!

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Thai Pad See Ew with Kale and Mushrooms

Servings: 3-4   Start to Finish: 45 minutes

Ingredients
For Sauce
3 TBS Hoisin Sauce (easily available in the Asian condiments section)
3 TBS Soy Sauce (I used a reduced-sodium variety)
2 TBS Honey
1.5 TBS Rice Vinegar (or White Vinegar)
3 TBS Water
2 TBS finely diced Scallions
For Noodles
7 oz Rice Stick Noodles
6 oz firm Tofu, cubed to desired size
2 TBS Vegetable Oil
2 cloves Garlic, minced
1 Yellow or White Onion, peeled, cut in half, and sliced into 1/4 inch slices
8 oz sliced Mushrooms (I used Baby Bella Mushrooms)
4 cups roughly chopped Kale Leaves, tightly packed
1 carrot, peeled and cut into ribbons using the peeler

To Make

Soak the rice noodles in cold water. This step depends on the cooking instructions on the package, mine say to soak for 30 minutes in cold water and then in boiling water for 5 minutes.

Boil water for noodles. Mix the sauce ingredients together, set aside. Prep all veggies. The dish comes together very quickly; you won’t have time to chop vegetables once the cooking process starts.

Begin cooking the tofu in a medium size skillet. Cook cubes over medium-high heat until cubes until browned. Toss occasionally to evenly brown. This shouldn’t take more than 5-7 minutes. Remove from heat when they are ready, they will reheat when tossed with the finished Pad See Ew.

Now drain the noodles, and pour the boiling water over them (off the heat). By the time the veggies are cooking and the wok is ready for the noodles, they will be cooked.

At this point you need to be at the wok at all times, stirring consistently to avoid burning. First, pour oil and minced garlic into unheated wok. Place wok onto stove top and turn heat to high. After about 45 seconds, when the garlic begins to brown, throw in sliced onions. After a minute or two, when the onions are beginning to char, throw in the sliced mushroom and cook for two to three minutes. Add the chopped kale and carrot ribbons to the wok, toss continuously so kale wilts. After kale and carrots have cooked for a minute or two, remove from heat. Add sauce and drained noodles to wok. Toss to combine. Top with tofu and more sliced scallions (optional). Serve immediately.

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