So thankful I am, I tell you, that after all these many trips to BKK, I've finally found a dish that resembles a little of Singapore's Char Kuay Teow, and which, in a way, always makes me think of the hawker center staple that I can easily have when back home.
For the longest time ever the only Thai noodle dish I knew was Pad Thai.
It was my go-to dish whenever I wanted noodles at the Thais.
But after last year, thanks to all the many "Deep Fried Flat Rice Noodles in Soy Sauce" at the hotel buffets, I finally got to understand what the See Ew in Pad See Ew stood for- and, trust me, I was a bit flabbergasted.
Because how could I not have seen that the "Fried Hor Fun Beef" was literally Pad See Ew- with beef?
And how could I not have drawn the parallels between the thick chewy hor fun noodles and dark brown soy sauce in both the dish at the hotel's buffet breakfast counter, and the plate of Fried Hor Fun Beef from Soi 47 Orchard Central that I had fallen in love with, recommended to an elderly man, and whom later claimed was "the best fried kuay teow" he'd had?
Maybe that claim of 'it was the best' remains very close to heart even after 4 years, and so I didn't think much about the parallels and even the dish itself.
But after BKK, after realizing just what this dish really was, I had to have it again back here on the island.
So it was at Tuk Tuk Cha in NEX Shopping Mall one evening where I saw it on their menu, and whilst trying to make up my mind between the Pad Thai and the Pad See Ew, I decided I'd give it a try.
And let me tell you, I loved it.
Ok, so it might be that to begin with, I am already a hor fun kuay teow type of girl who, out of all the noodles that are available in this part of the world, will go for the flat rice noodles at first try.
And it don't matter how they're prepared, whether they're in clear soup or laksa or curry or shallow fried or deep fried.
I choose them flat rice noodles all the same.
But if there were a difference between this Thai-Singapore one and the Thai-Thai one, it would be the lime.
The cute little single wedge of it that they put at the side of the pretty patterned plate.
To some, eating this plate of Pad See Ew might feel a tad too oily.
But to me, all I felt was the smooth (oily) taste of the thick chewy flat rice noodle, the saltiness of the soy sauce perfectly, and evenly coated over every piece of noodle, and the tangy tangy part of the juice that went so well with the soy sauce taste of the noodles.
And the juice, even if it be just a little, gave that bit of refreshing burst in the mouth.
Maybe I'll try squeezing out limes when I get to have Pad See Ew at hotel buffet breakfasts next time.
I'd love to know how varied, yet balanced, the flavors would be.
After all, in these months past I have gravitated to other dishes that my friend and I can both share.