Since our family didn’t go out to eat at restaurants very often when we were young, our exposure to cuisine other than Filipino was limited. Growing up, my mom prepared mainly Filipino cuisine. Every once in a while, she would make “American” dishes like fried chicken, spaghetti, frozen pizza or hamburgers and hot dogs. My mom simply did not know how to prepare anything that wasn’t Filipino cuisine. It wasn’t until I learned to cook and started branching out and buying cookbooks that we were exposed to an international menu. Now, I’m exposed to even more cuisine by my extended family. Last spring, my sister-in-law’s family came to visit from Thailand. During that visit, my sister-in-law’s uncle did most of the cooking. I was in heaven. He cooked several Thai dishes. Most of the time, he cooked and kept us out of the kitchen. But, he did teach me how to make Pad See Ew. I hope I do him proud with my version of Pad See Ew.
4 ounces shrimp, shelled and deveined
2 tablespoons oyster sauce
4 teaspoons thin soy sauce, divided
2 teaspoons sugar
1 garlic clove, minced
8 ounces dried flat rice noodles
1 1/2 cups Chinese broccoli, sliced
2 tablespoons sweet dark soy sauce
In a medium-sized bowl, toss the shrimp with 2 teaspoons of soy sauce. Set aside. In a second bowl, whisk together the oyster sauce, 2 teaspoons soy sauce and sugar. Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles and drain. Toss with a tablespoon of oil so the noodles don’t stick together. In a wok, heat oil and turn to high heat. Add minced garlic and cook. Add shrimp and cook until shrimp looks pink. Add the Chinese broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer shrimp and broccoli to the large bowl and set aside. Rinse out the wok and then dry it. Pour in two tablespoons of oil and turn heat to high. Crack in the eggs into wok. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands. Drizzle on the sweet dark soy sauce and toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the shrimp and broccoli back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.