Description
Pad See Ew is a delicious Thai stir-fried noodle dish using wide rice noodles, Chinese broccoli, eggs, your choice of protein ( chicken, tofu, shrimp) and a flavorful sweet soy stir-fry sauce.
Ingredients
- 8 ounces dry wide rice noodles (or sub 16 ounces fresh noodles)
- 8 ounces chicken breast, shrimp, tofu, or king oyster mushrooms
- 12 ounces Chinese broccoli (or sub broccolini) *see notes
- 2 eggs, whisked
- 2 tablespoons peanut oil or coconut oil
- 1 heaping tablespoon chopped garlic, about 4-6 cloves
- 1/2 cup green onions, chopped
- salt to taste
- Lime wedges for serving, optional
- 2 1/2 tablespoons soy sauce (or GF Liquid Aminos)
- 2 tablespoons oyster sauce, or vegan Oyster Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce or vegan fish sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon white pepper
- 1 tablespoon sugar, honey, or maple syrup
Instructions
- Prep the wide rice noodles. Place in a baking dish and cover with boiling water, stirring occasionally until softened, 15-20 minutes. Drain and toss with a bit of oil to prevent sticking.
- Make the stir-fry sauce: whisk the oyster sauce, soy sauce, dark soy sauce, fish sauce, vinegar, sugar, and white pepper in a small bowl. Set aside.
- Stir-fry: Place everything near the stove. Heat a tablespoon of oil in a wok. Season the chicken with salt and pepper, searing each side in the wok, getting a little color. Add the garlic and the Chinese broccoli stems, and stir-fry until the stems are tender-crisp. Add the broccoli leaves, and wilt. Scoot everything to the side of the wok, add the eggs, scramble, then combine. Scoot everything to a bowl, and wipe out the wok.
- Heat more oil, add the rice noodles, and stir-fry the noodles, letting the edges crisp and carmelize a bit, then soften further in the pan.
- Combine. Pour in the chicken, broccoli & eggs, stir-fry sauce. Mix everything together gently, and cook for 1-2 more minutes until everything is hot, letting the sugars in the sauce caramelize and get slightly smoky. Stir in half the green onions. Turn the heat off.
- Garnish with more green onions, Thai chili flakes and lime wedges
Notes
Chinese Broccoli– separate stems from leaves. Cut stems in half or quarters lengthwise for faster cooking. Leave them roughly 3 inches long.
Chicken: thinly slice chicken breast, season lightly with salt and pepper, and stir fry in a little oil until cooked through. You can also steam the chicken in water for low-cal optional. Set aside.
Shrimp: Season peeled shrimp with salt and pepper and stir fry until cooked through (tails will curl into “C”). Set aside.
Tofu: Season with salt and pepper and pan sear until a little crispy.
Rice Noodles. If unable to find fresh rice noodles, use the widest dry rice noodles available. If using dried noodles, follow the instructions on the package -or soak the noodles in a baking dish with boiling water until soft (my favorite method).
Nutrition
- Serving Size: With Crispy Tofu
- Calories: 416
- Sugar: 9.9 g
- Sodium: 1131.4 mg
- Fat: 18.4 g
- Saturated Fat: 10 g
- Carbohydrates: 44.5 g
- Fiber: 4.3 g
- Protein: 17.3 g
- Cholesterol: 93 mg