Pad See Ew is a popular Thai stir fry made with a focus on soy sauce. Traditionally made with Chinese broccoli, my version has mixed veggies instead. It makes for a light and delicious meal, with noodles and veggies coated in salty, sweet soy sauce dressing. This is by no means an authentic recipe but just a humble attempt to replicate one of my favorite stir-fries. 

What you will need:

How to make it:

• Cut meat of your choice in small 2 inch cubes. Marinate the meat with 1/2 teaspoon salt and soy sauce. 
• Bring a pot of water to a boil, and add 2 teaspoons of salt. Once it comes to a boil, add the noodles and cook al dente. Drain and keep aside. Make sure they are spread evenly to prevent them from sticking and cooking further. 
• While the noodles are cooking, keep the vegetables ready. Wash and cut the vegetables and keep aside. Traditionally, only Chinese broccoli is used for this dish. I, however, love to use mixed vegetables. You can choose any vegetables of your choice or go the traditional route. 
• In a bowl, mix the dark and light soy sauce, fish sauce, vinegar, palm sugar, oyster sauce, and cornstarch. Add water and chili flakes (optional). Mix well. This will be your sauce.  
• Heat oil in a wok. Add the garlic and onion and saute for 2 minutes.  
• Put in the protein and saute until cooked. 
• Add the vegetables to the wok along with the sauce. 
• Next, add the sauce and mix well.
• Saute until you get a glossy sauce that coats all the vegetables evenly. 
• Add the noodles at this point and mix everything well. 
• Serve hot! I love a splash of some chili vinegar over this dish. Enjoy!