Teresa's Recipes
Pad See Ew
Transport your taste buds to the vibrant street markets of Thailand with this Pad See Ew! This quintessential Thai stir-fry features wide rice noodles, succulent pieces of protein, and an array of colorful vegetables, all bathed in a rich and savory sauce. The dish is a marvelous melange of textures and flavors - from the soft, chewy noodles, crisp-tender veggies to the umami-rich sauce - this is comfort food at its best!
Ingredients
- 8 oz Wide rice noodles
- 2 tablespoons Vegetable oil
- 3 cloves, minced Garlic
- 8 oz, thinly sliced Protein of choice (e.g. chicken, beef, tofu)
- 2, beaten Eggs
- 1 medium, julienned Carrots
- 1 cup Broccoli florets
- 2 tablespoons Dark soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 1/4 teaspoon White pepper
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 600
- Fat: 20g
- Carbs: 70g
- Protein: 35g
- Sodium: 1500mg
- Sugar: 5g
Instructions
- Soak the wide rice noodles in warm water for 10 minutes, then drain and set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add your protein of choice to the pan and stir-fry until cooked through. Once done, move it to one side of the wok.
- Pour the beaten eggs into the empty side of the wok and scramble them until almost fully cooked.
- Add the broccoli florets and julienned carrots to the wok, stir-frying for 2-3 minutes, until they become slightly tender.
- Introduce the drained rice noodles to the wok, followed by the dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together for another 2-3 minutes, until the noodles are evenly coated and heated through.
- Taste and adjust the seasoning if needed. Serve hot and savor the flavors of this delightful Thai street food favorite.
Tips
- For a vegetarian version, substitute the protein with tofu and use a vegetarian oyster sauce.
- For a spicier kick, add some chili flakes or thinly sliced bird's eye chilies.
- To recreate the smoky flavor found in street stalls, cook on high heat but be careful not to burn the ingredients.