At Thai restaurants I normally order Pad Thai, and I can make a tasty version at home, but I have a friend who swears by Pad See Ew. I did order it once, but the restaurant ended up being a dud & both of our meals were very bland, so I wanted to give it another try some day.
This recipe looked very tempting, so I decided to make it for lunches this week. (Looks like she has lots of other tasty & quick Asian recipes!) Thankfully our new house is less than 5 minutes from an Asian market (angel chorus), so I knew I'd have no trouble with the ingredients.
The Chinese broccoli was a new one for me! For the recipe she separated the leaves from the stem & then sliced the stem into thin sticks. The leaves were huge, so I ended up chopping them down a bit too. For 4 cups I needed about 3 stalks ~ but keep the leaves & stems separate, because she adds them at different parts of the recipe! The taste was similar to kale leaves and broccoli stems, but with a slight bitterness.
I had previously bought a bottle of "black/dark soy sauce" for Pad See Ew, based on a different recipe. But this one called for "dark sweet soy sauce", so I begrudgingly headed back to the store. I didn't find "dark sweet", but saw several "sweet" & am about 95% sure it is the same thing. I'm glad I ended up buying it, because that stuff is tasty!
The recipe turned out great! I didn't really make any changes, other than cooking the chicken longer because I forgot & cut it into bite sized pieces rather than thin slices. Next time I would add 1-2 extra Tbsp. of the sweet soy sauce for a stronger flavor (and darker color). Yummy!