Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to caramelize. Your pan should be so hot that you hear a sizzle throughout cooking.
Pad See Ew traditionally calls for fresh wide rice noodles, but they can be hard to find, so we made this dish with dried rice-stick noodles instead, which are typically used in the Thai noodle dish Pad Thai. We found fresh wide rice noodles in Chinatown at a noodle factory. If youâ€™re able to track them down, slice the noodles into 1 1/2-inch strips and pour boiling water over them, just until softened. Drain and separate any noodles that are stuck together with your hands or chopsticks.