Pad See Ew
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Pad See Ew
Yield: 2-4
This is a recipe adaptation from the Veggie-Loaded Pad See Ew in the Super Simple Half Baked Harvest cookbook by Tieghan Gerard. It is a healthier version of the ever so popular Thai dish.
Ingredients
- 8 oz rice noodles (wide rice noodles or pad Thai rice noodles are great!)
- 1/3 cup low-sodium soy sauce or shoyo
- 1 tbsp coconut aminos (or fish sauce—I used aminos to keep it vegetarian)
- 1 tbsp oyster sauce
- 1 tbsp honey
- 2 tbsp safflower oil
- 2 garlic cloves, minced
- 1 bunch Chinese broccoli (or 4 cups of chopped mixed vegetables of your choice—broccolini, snow peas, bell peppers, box chow and carrots are other great options)
- 2 eggs, beaten
- 1 cup of chicken or tofu* optional protein
Instructions
- Bring a large saucepan of water to boil over high heat. Cook noodles according to the package directions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, aminos, oyster sauce, honey and 1/4 cup water.
- Heat the oil in a large skillet or Wok over medium high-heat. When the oil is shimmering, add the garlic and veggies and cook until the veggies are soft—about 5 minutes…may be more depending on the veggies used and if you prefer your veggies softer or crispier.
- Push the veggies to one side of the pan. Add the eggs to the other side and gently scramble for a couple minutes. Once egg is cooked, mixed together with the veggies.
- Remove the veggies from the pan and set aside on a plate.
- Add the noodles and sauce mixture to the skillet and gently toss to combine for about a minute until the noodles are all coated and caramelized. Add back the veggies and simmer for up to 5 minutes, until everything is coated with the sauce. The quicker the better so the noodles don’t break down.
Notes
If you want to add protein; chicken is the most popular choice, but tofu is great if you want to keep it a meatless meal. Cut the tofu or chicken into bite sized pieces, and add to the shimmering oil, cooking for 5 minutes or so before adding the veggies and garlic.