The couple we stayed with in Edinburgh was kind enough to let me cook them dinner. After 3 months with no kitchen I was dying to cook again, and it seemed fitting to make them Thai food.
I wasn’t sure how easy it would be to find all the necessary ingredients in Scotland, but it turns out there are some great little ethnic grocery stores. I had no trouble finding rice sticks, fish sauce, and Chinese broccoli, so I knew I had to make this!
I ate a lot of pad see ew (fried noodles with dark soy sauce) while we were in Thailand. It’s an incredibly quick dish to put together, and can be made with tofu or chicken. If you’re vegetarian you’ll need to omit the fish sauce, which will change the flavor a little bit, but you can use mushroom sauce in it’s place with pretty good results. If you have both light and dark soy sauce on hand, use 1 ½ tbsp of each to make the sauce. Otherwise, just use 3 tbsp of whichever kind you have)
1 tbsp fish sauce
3 tbsp soy sauce
1 ½ tbsp sugar
10 ounces extra firm nigari tofu (or a chicken breast or two), cut into pinkie-sized sticks
3 large cloves of garlic, minced
1 bunch Chinese broccoli, cut into 1” lengths
6 ounces rice sticks (or any dried rice noodles you can find)
1 egg, lightly beaten
Whisk together the soy sauce, fish sauce, and sugar and set aside.
Bring a pot of water to a boil, then remove from the heat and add the rice sticks.
Let stand for about 5 minutes, or until noodles are soft.
Drain and set aside.
Place the tofu pieces on a clean towel and pat dry.
Pour about 2 tbsp of peanut oil into a large frying pan or wok, and heat over medium high.
Add the tofu and fry, tossing occasionally, until the tofu is golden brown.
Remove with a slotted spoon and drain on paper towels.
(If you’re using chicken, use a little less oil and just stir-fry until cooked through).
Let the oil cool off the heat for a minute or two then add the garlic and return the pan to the heat.
After about 20 seconds (before the garlic gets too brown) add the Chinese broccoli and cook, stirring, for about a minute, or until the leaves begin to wilt.
Add the tofu and sauce to the wok and stir well.
Run the noodles quickly under a little cold water to loosen them (they may be a little sticky), then add to the wok and toss so that everything is evenly distributed.
Pour the egg over everything and cook, stirring, for another minute or two.
Put the noodles on a serving platter and sprinkle with a dash of white pepper.