Six Ingredient Pad See Ew

Note: The recipe serves one, but can easily be doubled. I don’t recommend making more than 2 servings at a time as it risks crowding the wok and resulting in a giant noodle blob. If you cannot find or prefer not to use fresh, wide rice noodles as in the original recipe, you can easily substitute thin, dry rice noodles. Just substitute 2.5 oz dry rice noodles for the fresh noodles. Soak the dry noodles in room temperature water until they become pliable (but not tender enough to eat), 10-12 minutes before beginning the dish. Because the noodles are soaked in water, the dish will need to cook a few minutes longer with dry noodles than with fresh.

1. Heat oil in a wok over medium-high heat. Add garlic and shallot and stir, cooking just until garlic begins to turn golden, about 1 minute.

2. Add noodles to wok and stir to break apart. Add sugar, soy sauce and basil, stirring vigorously to coat noodles evenly in the sauce. When sauce is bubbling and basil is wilted, about 2 minutes, remove wok from heat. Serve immediately.