I could list all the ways that this satisfying noodle dish is different from the one you order at whichever Thai joint you turn to for emotional and physical sustenance. But though the noodles may be narrower and the portion size smaller, homemade pad see ew genuinely hits the spot. To make it, you just have to stock up on a few Thai staples and you'll be ready to go. Part of why it's so straightforward is because its flavoring is actually based on a purchased sauce--black soy sauce--which the blogger Chez Pim alerted me to and which I bought for a couple bucks at Hong Kong Supermarket in Chinatown (Healthy Boy Brand is what I got). This is a vegetarian recipe with egg as its only protein, so if you want to add meat, shrimp, or tofu, just saute it in the wok first with some garlic and soy or oyster sauce, then set aside and add it back in when you return the cabbage to the wok.

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