How to create the best veg noodles

I live in Thailand so I feel I'm qualified to answer this question.

The key sauce for pad see ew (ผัดซีอิ๊ว) is figured out from the dish's name. See ew (ซีอิ๊ว) is a Thai soy sauce that is either dark or light and sweet or salty (yes, four versions in total). The dish also contains fish sauce.

In my opinion, pad see ew tastes best using the dark sweet sauce, which has a deep molasses flavour.

Use only sauce made in Thailand and there are no substitutions. Look for this on the label: ซีอิ๊วดำหวาน (dark sweet) or ซีอิ๊วดำ (dark not sweet). Since you probably can't read Thai I suggest you play a spot-the-difference game.

My personal favourite is this sauce but it's hard to get outside Thailand.

If you do substitute using normal soy sauce you pretty much end up with pad khii mao (ผัดขี้เมา).

"Ramen noodles" are a predominantly North American term for what the Japanese call "Chinese Noodles" (Chukamen, which I've also seen spelled Yuukamen).

In practice, you can use any wheat noodle that's made with eggs or kansui, including lamian or mee pok, or even buckwheat noodles (notably soba). Noodles made without either of those are not recommended.

It does not matter which of the above you use, although the Chukamen varieties are the more traditional. Much like pasta, it's largely a matter of personal preferences and how you want it to come out in terms of texture and appearance.

You'll find a wide variety of all of these noodles in dried or fresh form at any Asian supermarket or grocery store. Across Canada there's a chain called T&T. You should have no trouble finding some Asian grocery stores in your region with a phone book or maybe Google or Yelp.