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Pad See Ew with Burmese Tomato Salad (Serves 2)

Leah Cohen Growing up half-Filipino, Leah Cohen never thought from her mother’s side would become her life’s work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, , Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavors of her youth and set out to take them back with her to New York with acclaimed restaurants Pig & Khao and Piggyback NYC. Leah’s signature and favorite recipes can be found in her debut cookbook, Lemongrass and Lime.

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Pad See Ew

For the Marinade: ■ 8 ounces fresh flat rice , cut ■ ¹/₂ cup bean sprouts ■ 2 teaspoons Lee Kum Kee Premium in 1/2-inch-thick noodles lengthwise ■ 2 pickled chilies, thinly sliced, plus ■ 1 teaspoon baking soda ■ 6 ounces sirloin, thinly sliced 1 tablespoon of the pickling liquid across the grain 1/4-inch thick ■ ¹/₈ teaspoon white pepper For the Sauce: ■ ¹/₈ cup canola oil ■ ■ 1½ tablespoons sweet dark soy sauce ¹/₄ cup chopped fresh cilantro leaves ■ 2 large eggs* ■ ■ 1½ tablespoons oyster sauce Thai dried chili flakes, to taste ■ 1¹/₂ garlic cloves, finely chopped ■ 2 teaspoons Lee Kum Kee Premium soy sauce ■ 1¹/₂ cups choy sum, coarsely chopped ■ 2 teaspoons granulated sugar*

If is the most famous dish from Thailand, then this is certainly the second most famous noodle dish. The key to making Pad See Ew is to be sure your wok is really hot so you get that smoky char flavor. A hot wok also helps the and sauce cook fast together so the noodles don’t get overcooked. I love the sweet, spicy, and salty qualities of these noodles with the freshness of Thai basil. Serving this dish with a side of pickled chilies is a must!

1 The Marinade: Put the beef in a bowl, add 2 teaspo0ns Premium soy sauce and baking soda. Mix to combine well. Let marinate at room temperature for 15 minutes. 2 The Sauce: Whisk together the sweet dark soy sauce, oyster sauce, remaining 2 teaspoons Premium soy sauce, and sugar in a small bowl. 3 Bring a medium pot of water to a boil. Add the beef and cook for 20 seconds, stirring once. Drain the beef, transfer to a large plate in a single layer, and leave in the refrigerator until cooled, about 10 minutes (this will stop the beef from overcooking). This step can be done several hours in advance. 4 Cook the dish in two batches: Heat half of the oil in a large non-stick pan, cast-iron pan, or flat wok over high heat until the oil begins to shimmer. Add half of the eggs (being careful because it will splatter). Let the eggs sit until they just begins to set, about 30 seconds, then, using a spatula, scramble them. Add half of the garlic and cook for 20 seconds longer. Stir in half of the noodles, beef, and sauce and cook, stirring constantly, for 2 minutes. Add half of the choy sum and cook until it just begins to wilt. Remove from the heat and stir in half of the bean sprouts, chilies, pickling juice, and white pepper and transfer to a shallow bowl or platter. Repeat the process with the remaining ingredients. Garnish with cilantro and chili flakes. Burmese Tomato Salad

■ 1/2 pound fresh, ripe, beefsteak ■ 1/2 tablespoon Red Boat ■ 1/2 pound haricot vert, blanched and cut tomatoes, cored and diced ■ 1/8 to 1/4 teaspoon Thai chili flakes, in half on the bias ■ 1/2 teaspoon kosher salt* depending on how spicy you like ■ 1/8 cup fresh mint leaves, torn ■ 1/8 cup freshly squeezed lime juice your food ■ 1/8 cup fresh cilantro leaves, torn ■ (1 - 11/2 limes) 1/2 teaspoon granulated sugar* ■ 1¹/₂ tablespoons roasted unsalted ■ 11/2 tablespoons garlic oil ■ 1/4 small red onion, thinly sliced peanuts (optional)*

This salad is delicious and refreshing served alongside the protein of your choice. Or, you can eat it just as a meal all on its own. You can use heirloom tomatoes, cherry tomatoes, beef-steak tomatoes, or plum tomatoes—just use the best and ripest that you can find. The longer this salad sits, the better it is, so allow it to marinate at room temperature for at least 30 minutes and up to 4 hours before serving.

1 Combine the tomatoes and salt in a large bowl and let them marinate at room temperature for 30 minutes. 2 While the tomatoes are marinating, whisk together the lime juice, garlic oil, fish sauce, sugar, and chili flakes in a small bowl. 3 Add the haricot vert, onion, mint, and cilantro to the tomatoes. Add the dressing and mix well to combine. Let sit at room temperature for at least 30 minutes and up to an hour before serving. 4 Garnish with the peanuts just before serving. The salad can be made 4 hours in advance and stored, tightly covered, in the refrigerator. If you are doing this, do not add the peanuts until you serve it. Kitchen Tools Needed Wok or large cast-iron pan or large non-stick frying pan, 2 medium sauce pans with covers for boiling water, whisk (or fork if you don’t have a whisk), medium mixing bowl, large mixing bowl, large plate, spatula, good quality serrated cutting knife

Allergen info: Contains eggs. Hoisin allergens: Soybeans, wheat. Noodles are gluten free, but processed in a facility that * Pantry items not included in meal kit. handles gluten. Oyster sauce may contain shellfish. Contains peanuts (optional).