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Pad See Ew (Thai Noodles with Beef and Broccoli)

Reviewed: May 30, 2012
This is a good recipe. I used chicken instead of beef, and thin slices of asparagus instead of broccoli. Like some of the other reviewers, I added a bit of sesame seed oil and rice wine vinegar. I also added a heaping teaspoon of prepared asian chili sauce to the liquid ingredients. At the end, I put in chopped scallions and a bunch of thai basil. The end result was delicious, but you do need an extremely hot pan and lots of oil...I used a combination of grapeseed oil and coconut oil...oils that can withstand a very high heat. I also have an induction range and put it at the power setting, which is hotter than most conventional settings can get. This high heat is what sears the noodles and gives the dish that distinct flavor. I would omit the cornstarch altogether next time since the high heat and starches from the noodles absorbs all the liquid. I've tried a similar recipe but w/o the high heat and adding chicken broth as a way to keep the noodles from sticking to the pan. This did not turn out. The trick here is to use a seasoned pan, extremely high heat and lots of oil.
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