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
Units
Scale
- 8 ounces dry wide rice noodles (or sub 16 ounces fresh noodles)
- 8 ounces Chinese broccoli (or sub broccolini or bok choy)
- 2 eggs, whisked
- 2 tablespoons peanut oil or coconut oil
- 1 tablespoon 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. If using dry noodles, place in a baking dish and cover with boiling water, stirring occasionally until bendy and softened, 15-20 minutes. Drain right before using. (If using fresh rice noodles, separate them. If using sheets of fresh rice noodles, cut them into noodles and separate them. If the fresh noodles have hardened or are sticking, soak them in water, then carefully separate the pieces.)
- Cook the protein. Make this crispy tofu recipe ( with salt and pepper), set it aside, or pan-sear thinly sliced chicken in oil (seasoned with salt and pepper), or pan-sear seasoned shrimp and set it aside.
- Prep the Chinese Broccoli. Cut the stems off the Chinese broccoli, then split lengthwise into long, thin 2-3-inch pieces, and set these aside. Leave the leafy parts about 4 inches long, as they wilt quite a bit during the stir-fry.
- 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 by the stove. Heat a wok or large skillet over medium-high heat. Add the oil. Once hot, add garlic and cook until golden and fragrant, 20-30 seconds. Add the eggs and scramble lightly for 1-2 minutes- scoot to the side. Add the broccoli stems and stir-fry for 2-3 minutes, until softened. Add the leafy parts of the Chinese broccoli and stir-fry until just wilted. Scoop everything onto a plate.
- Drain and add the rice noodles (more oil if needed), and stir-fry, letting the edges crisp and carmelize a bit and soften further in the pan.
- Combine. Pour in the broccoli & eggs, stir-fry sauce, and the cooked protein. 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 heat off.
- Season. Taste and adjust the seasoning here with more salt or fish sauce, soy sauce, or chili flakes. Turn the heat off and serve warm, garnishing with scallions and a lime wedge.
Notes
- 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.
- 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