Well, only 4 whole years later, but I finally tried my hand at my favorite Thai noodles: Pad See Ew.
Looked at a few recipes (linked below), found them pretty similar aside from slight flavor tweaks and amounts.
Lucked out in finding fresh ho fun / wide rice noodles at a Chinese grocery store yesterday (plus gai lan and other fun stuff). I didn’t want to add another bottle of soy sauce (at the moment anyway, who are we kidding) so I used what was on hand – regular and dark, enhanced with some sugar.
Like my first try at Beef Chow Fun, this was surprisingly easy and close to the restaurant version I love. I don’t think I’d make it without the fresh noodles, though, because they really do make the dish (as with chow fun).
Useful tip was to mix the noodles and sauce separately to get proper char on the noodles even in a home setup. I used my wok, but wondered later if a large non-stick pan might not be a better tool next time, because there’s some sticking that happens when the noodles and sauce are getting nicely charred together.
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