Pad See Eew is my favorite Thai noodle dish. It is my fallback every time I go to a Thai restaurant. Below is our version of the dish, adapted from the Wei-Chuan Thai Cooking book.
- 6 Morningstar Original Vegetarian Sausage Patties
- 2 lb fresh, pre-cooked, flat rice noodles
- 3 c broccoli, separated into bite-sized florettes
- 2 eggs, scrambled
- ½ c vegetable oil
- ½ lb bean sprouts
- 2 t light soy sauce
- 2 t rice wine
- 2 t corn starch
- 1 T minced garlic
- 1 T bean paste (dòu bàn jiàng, 豆瓣酱)
- 4½ T light soy sauce
- 1½ T soy sauce
- 1½ t brown sugar
- 1 T white sugar
- 1 T rice vinegar
- 1 Knorr Vegetarian Bouillon Cube
Toast the vegetarian patties in toaster oven for 12 minutes on 400°F. Cool. Slice each patty to half thickness (making two circles), and then cut each circle in 6 strips (one horizontal and two vertical cuts).
Boil 6 cups of water. Add the broccoli, bring the water back to a boil, and continue boiling for another 2 minutes. Drain the boiled broccoli and place in an ice water bath until the broccoli is cooled. Drain the broccoli again and set aside.
Combine the Marinade ingredients in a large bowl. Combine the Spices ingredients in a small bowl. Combine the Sauce ingredients in a medium-sized bowl.
Add the sliced patties to the Marinade, and mix to coat evenly.
Heat 2 T of cooking oil in a large non-stick pan on medium-high heat. Stir-fry the scrambled eggs in the oil for 1 minute. Remove the eggs from the pan and set aside.
Heat another 2 T of cooking oil in the pan on medium-high heat. Stir-fry the noodles until soft. Remove the noodles from the pan and set aside.
Heat another 4 T of cooking oil in the pan on medium-high heat. Add the Spices to the pan and stir-fry for 1 minute. Add the toasted marinaded patty slices, boiled broccoli, and scrambled eggs to the pan, and stir to mix. Add the Sauce, and stir to coat evenly. Add the noodles. Stir to coat evenly, and continue stir-frying for 2 minutes.
Remove from the pan and add fresh bean sprouts as garnish.