Thai Food and TJs

Man, I forgot how much I love Trader Joe’s. I stopped at the relatively new one on my way home from work today, and I got tons of gorgeous and mostly organic food! There will be some beautiful eats over the next few days…OH and I got more Larabars… i’m officially obsessed with the cherry pie flavor. It’s so amazing!

I was surprised with a dinner out tonight, and we went for Thai (yeah, I know, again). I got pad si ew (again) with extra broccoli and red peppers. I got a picture of it this time!

Nope, didn't cook this one!

Nope, I did not make this one!

I did some searching since I love this dish so much, and found a fantastic-sounding recipe from ThaiTable.com and I thought I’d share. The words here are not mine, but rather from the website:

2 Servings


1 tablespoon sugar
1/2 cup pork, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1 lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 lb Chinese broccoli
Tips and substitutions
For a vegetarian version, skip the pork. Add firm tofu if you like. I often enjoy pad see ew with just the egg.

Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.

If Chinese broccoli is tough to find where you live, try kale or regular broccoli.

If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.

Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add more sugar than I prefer.

Have a great night everyone!
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5 thoughts on “Thai Food and TJs

  1. Tj’s is amazing…I don’t think I could live without it! 🙂
    thanks for sharing the recipe. it sounds great!

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