So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Pad See Ew
To start the recipe, I prepped the pork. I used lean pork loin and cut it into small bite sized medallions. In hindsight, I probably should have cut it a bit smaller. Just a bit.
And now the cooking begins. I started by cooking the eggs into thin pancakes/crepes. I whisked the eggs first then cooked them in a non stick pan until browned on one side. Flip and continue to brown on the other side. Removed from pan and continue with the rest of the eggs. I got about 3-4 pancakes/crepes from 8 large eggs.
Recipe below is adapted from Andy Ricker's Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
Pad See Ew with Pork
8 large eggs, whisked
2 lbs lean pork, sliced into bite sized pieces
4 tsp fish sauce
2 tsp granulated sugar
4 lbs wide flat noodles (ho fun), preferably fresh
3 lbs Chinese broccoli tip, wash and roughly chopped
8 garlic cloves, chopped finely
8 tbsp light soy sauce
8 tsp dark soy sauce
8 tsp granulated sugar
1 tsp ground white pepper
Optional: hot chili powder
1. Heat up a large saute pan or wok. Add oil. Pour 1/4 to 1/3 of whisked egg into hot pan. Allow to bubble and cook until brown on one side, about 1-2 minutes. Flip and cook other side until browned, about 30 seconds. Remove from pan and repeat with rest of egg mixture in batches.
2. Stack egg pancakes/crepes and cut into strips about the size of the noodles. Put aside.
3. Mix fish sauce and sugar in a bowl. Put aside. Using the same pan/wok as the egg, wipe clean and reheat. Add oil then pork. Stir fry vigorously until browned, about 7 minutes. Add fish sauce and sugar mixture making sure to scrape up any sugar from the bottom of the bowl. Continue to cook the pork until all the sauce is absorbed, about another 2 minutes. Remove from pan and set aside.
4. Mix soy sauces and sugars together. Set aside. Wipe down pan again and reheat. Add oil, then fresh noodles. Water about 1/8 cup water, cover and let steam for 1 minutes. Remove covered and allow all the water to evaporate. Add 1/4 of chopped Chinese broccoli and 1/4 of garlic. Stir fry vigorously until vegetables are wilted. Make sure to break up any noodles that may be stuck together. Be carefully not to mush them.
5. Add 1/4 of cooked pork and 1/4 of cooked eggs. Mix thoroughly. Then add 1/4 of soy sauce and sugar mixture. Stir fry until sauce is absorbed through all the meat and noodles. Remove from pan and set aside. Repeat with rest of the ingredients in batches.
5. Serve hot with hot chili powder (optional).