Description
A delicious Thai stir-fried noodle dish featuring flat rice noodles and a variety of vegetables and proteins.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup chicken, beef, or tofu, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 large eggs
- 4 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce (or vegetarian substitute)
- 1 tablespoon sugar
- Fresh ground pepper, to taste
- Lime wedges for serving
Instructions
- Soak the flat rice noodles in warm water for 30 minutes or until they become soft. Drain and set aside.
- In a large wok or pan, heat the vegetable oil over medium-high heat.
- Add the minced garlic to the hot oil and stir for 30 seconds until fragrant.
- Add your choice of meat or tofu. Stir-fry until cooked through, typically about 2-3 minutes.
- Toss in the broccoli florets and julienned carrots. Stir-fry for an additional 2-3 minutes until just tender.
- Move the contents of the wok to one side, clearing space for the eggs.
- Crack the eggs into the cleared space and scramble until just set.
- Add the softened noodles to the wok, then pour in the dark soy sauce, light soy sauce, oyster sauce, and sugar. Toss everything together, ensuring the noodles and vegetables are well-coated.
- Add fresh ground pepper to your taste and continue to stir-fry for another minute.
- Remove from heat and plate the Pad See Ew, garnishing with lime wedges.
Notes
- This dish can be adapted with your choice of protein and vegetables.
- Adjust the seasoning according to your taste preference.
- Serve hot for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg