Chow fun/pad see ew/seafood meeh kathang

This dish was always my favorite growing up in Tacoma. There used to be this restaurant, down the street from me on Portland Ave. called Monorom. They served this delicious little seafood delight that I would order every week. I literally, spent any money that I ever had, eating there! I know that a lot of people would argue with me and say that the dish itself was just OKAY, and you're probably right, but maybe because the way I would completely DRENCH it in two different types of hot sauces, is what made it soooo finger lickin' good!!
Anywho, here is my version of this dish and I hope you guys enjoy it just as much I do. I'm sorry I don't have an exact ingredient listing, but maybe later on, I will try to put one together. In the meantime, just watch the dang video.

Happy watching...and happy eating.

-Love Sav

You will need:

shrimp
shrimp balls
fresh calamari
chinese broccoli(or broccoli)
green onion
bean sprouts(This is optional. I didn't have any at the time but add these when you are frying up the noodles at the end, if using)
extra virgin olive oil
msg(optional)
sugar
white pepper
oyster sauce
fish sauce
garlic



For the marinade for the fresh noodles, you will need:

oyster sauce
fish sauce
dark sweet soy sauce
sugar
chinese rice wine
chili flakes
sesame oil

*Watch the video to see how I prepare this dish at home!! Thanks for stopping by!! :)

How to make fresh rice noodles/ho fun

To make the noodles you will need:

2/3 cup of wheat flour
1/2 cup of rice powder
1/3 cup of tapioca starch
1/4 cup of potato starch
1/4 tsp of salt plus a pinch
1+ 2/3 cup of water

Combine all the ingredients above and mix well, leaving no lumps before steaming.

You will also need:

Some kind of steamer(get creative, if you don't want to purchase one)
A non stick pan(or two)
A pastry brush
Vegetable oil

Use a wire whisk to blend, making sure there are no lumps. And please remember to give the mixture a quick whisk EACH TIME, before adding to hot, non stick pan in steamer.

*I was able to purchase all of the different types of flour/starch at H Mart(A Korean store). Your best bet is to find a good Asian market for a one stop, shopping trip.

Notes: This batch makes a little more than 1 pound of fresh noodles. Makes about 3-4 servings. If you are doubling the recipe, please make sure to fry your noodles into batches to prevent overcooking. If you like your noodles to be thinner, feel free to steam the mixture using 1/2 cup instead of 2/3 of a cup, for each layer. If using 1/2 cup, your noodles will cook faster, so please keep an eye on them. I recommend, two layers per batch but do more at your own risk. For optimum results, do one layer at a a time, allowing each layer to cool for a few minutes before removing onto cutting board, wipe the non stick pan clean again...and put it back into the steamer to repeat process.

How to make fresh rice noodle...and also how I prepare it at home, will be posted on my youtube channel by this weekend!