Pad See Ew Rice Noodles

the perfect noodle could not be found. the Pade See Ew was made with a fervent annoyance and frustration between the two of us that got translated into the cooking and even though everything was made well and tasted delicious and you even taught me the reason you slide the wok to feel if the noodles are sticking to the bottom (only after I made you explain reason) we both sat there eating and prodding each other’s buttons and fuming with small bouts of nits and there were no exasperated waxings, moanings, oohs and aahs like usual as we stuffed the dark soy and oyster sauced broccoli and chicken and noodles into our mouth, only this toughness to the meal, like we just wanted to get it over with, to get to the tying, because that’s what we were there for anyway. noodles can make a dish or change the flavour of it and these pea based flat noodles that rolled up after boiled worked just fine but it wasn’t perfect. it’s too bad you can’t find those big, flat Pad See Ew noodles at any store, anywhere, but it’s just as well, because isn’t this the perfect metaphor to our relationship that doesn’t come in a package, that can’t be bought or outlined in a book, that, if we really want it to work and to be delicious, must be made from scratch, with rice flour, tapioca starch, salt, and water.