Pad Si Ew: The middle ground of homemade Thai - Boulder Weekly
I love Thai food, but I don’t ever cook it. The primary reason is that I happen to live in a neighborhood chock-full of amazing Thai, Vietnamese and Chinese foo
Ingredients
- 1 cup rice flour
- ½ cup corn starch (or wheat starch)
- ½ cup tapioca starch
- ¼ tsp salt
- 2 tbsp. oyster sauce (I use vegetarian oyster sauce)
- 2 tbsp. light soy sauce
- 2 tbsp. white vinegar
- 1 tsp. sugar
- 1 clove of garlic, minced
- one egg and a handful each of protein, the vegetables and noodles
- Baby bok choy
- Rice noodles
- Oil (olive, canola, doesn’t matter, really)
- Sweet soy sauce
- Any additional veggies
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