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Vegetable Pad See Ew (Thai Rice Noodles)

4 from 1 reviews

Skip the meat and go lighter with this yummy pad see ew recipe!

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 1 cup shiitake mushrooms or button mushrooms (cut into strips)
  • 2 cups broccoli (chopped bite size)
  • 1 large egg (lightly whisked)
  • 8 ounces dry rice stick noodles or wide rice noodles
  • 1/2 teaspoon chili powder
  • ground white pepper (to taste)

For the sauce

  • 1 tablespoon dark sweet soy sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce

Instructions

  1. Put the ingredients for the sauce into a bowl and stir. Set aside.
  2. Boil or soak noodles according to instructions on the package. Note: If there are no instructions, soak the rice noodles in boiling hot water and cover with a lid for 10-12 minutes. Drain and set aside.
  3. In a large pan, add oil and garlic and fry for 1 minute.
  4. Add shiitake mushrooms and broccoli and cook for 2 minutes.
  5. Push vegetables to one side of the pan and add egg to the empty side. Using chopsticks or a spatula, quickly stir the eggs until it’s scrambled and mix it in with the vegetables.
  6. Add noodles and toss well. Stir in the sauce and toss until the noodles are evenly coated.
  7. Sprinkle chili powder and ground white pepper and toss well. Serve hot.

Notes

This vegetable pad see ew will keep refrigerated for up to 2 days.

Keywords: recipe, main, stir fry, Asian

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