Pad See Ew

This is hands down my favorite dish to order from any Thai restaurant I visit. Everyone else seems to go straight for the pad thai but not me! It's traditionally made with fresh, flat wide rice noodles but if you're in a pinch and don't feel like heading to a Thai supermarket to find them you can use dried rice noodles too. (That's what I did, click here to see the brand I use on my Amazon shopping page!)

If you're not an Asian food freak like me you probably don't have oyster sauce or dark soy sauce at home. Those can be ordered on Amazon as well, I have the brands I prefer on my Amazon shopping page too!

What you need:

• rice noodles
• A handful of Leafy greens, I prefer Chinese broccoli or bok choy
• 1-2 eggs depending on how much you want in your dish

For the sauce

• 2 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 2 tbsp water
• 1/2 tbsp soy sauce
• 1/2 tbsp white vinegar
• 1/2 tbsp sugar

What to do:

1. Bring a large pot of water to a boil and cook the rice noodles according to package instructions.
2. Whisk together all of the sauce ingredients in a bowl and set aside.
3. Cook the leafy greens in a skillet until wilted and soft - about 6-7 minutes. Move them to the side and scramble the egg in the empty half of the skillet. Remove the eggs/greens and set aside.
4. Turn the skillet heat up to high and combine the sauce and noodles in it so that the sauce caramelized over the noodles. Be careful as you toss it because rice noodles break easily. 
5. After a minute of tossing, remove from heat and gently stir back in the greens and egg before serving.