Pad see ew is a favorite of CHOW Operations Manager Meredith Arthur, so we decided to give her a version to use up her leftover Thanksgiving turkey (or any other tasty meat, from chicken to beef to pork). Filling and easy to make, this dish is sure to become a weeknight favorite.
What to buy: We used a combination of dark and light soy sauce for a more complex flavor. If you’re having a hard time finding either, you can use only one, but keep in mind that light soy is saltier than dark so you’ll need to adjust your seasoning accordingly.
1Place the noodles in a large heatproof bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.
2Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice the broccoli on the bias into 1-inch-thick pieces and blanch by cooking in the boiling water until the leaves are wilted and the stems just give when pierced with a sharp knife, about 3 minutes. Place in the ice water bath until cold, then drain and set aside.
3Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add the garlic and cook until it just begins to color, about 1 minute.
4Add the reserved noodles and broccoli, turkey, soy sauces, and sugar and cook until warmed through, about 3 minutes.
5Push the noodle mixture to one side of the pan and add the remaining 1 tablespoon of oil. Crack the eggs into the oil and scramble briefly until they begin to set, then let cook undisturbed until solid, about 3 minutes. Mix the eggs into the noodles and serve.
Beverage pairing:Black Butte Porter, Oregon. The dark and light soy sauces combined with the sugar suggest a pairing with something brown and toasty that has a hint of caramel sweetness. Add a slight bitter note to work with the broccoli rabe and the garlic, and nothing matches that description better than a well-made dark beer. This porter from Deschutes Brewery in Oregon is rightly regarded as one of America’s best beers. Served cold in a glass, it will make a thirst-quenching companion to the noodles.