Not as good as the best pad see ew I've ever had at a restaurant, but the best sauce recipe I've tried so far!
Doubled the sauce and garlic for 1 package of dry rice noodles (400g) and added 1 sliced onion (stir fried until crunchy but caramelized).
Cooked the dry noodles in boiling water for 4-5 min, drained and rinsed in cold water, and fried in layers in a big nonstick pan with a little oil until somewhat crispy.
Used Thai mushroom soy sauce instead of regular soy sauce and added an extra 1/2tbsp + 1tsp sugar to make up for the dark soy sauce I ran out of (definitely use it next time for color!). Also had to add some honey and water at the end, with all ingredients in the pan, to adjust saltiness (mushroom soy sauce is saltier than regular) and moisture level as the noodles absorb a lot of sauce.
