Description
Indulge in the rich flavors of Pad See Ew, a beloved Thai stir-fried noodle dish that perfectly balances sweet and savory. This easy recipe features thick, chewy rice noodles tossed in a delicious soy sauce with vibrant broccoli, carrots, and your choice of protein, making it ideal for weeknight dinners or social gatherings. Impress your family and friends with this authentic dish that brings the taste of Thailand into your home.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 cup thinly sliced chicken breast or tofu
- 1 cup broccoli florets
- 1 cup julienned carrots
- 3 tbsp low-sodium soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp brown sugar
- 2 tbsp cooking oil (for sautéing)
Instructions
- Cook the wide rice noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, mix together the low-sodium soy sauce, dark soy sauce, and brown sugar until well combined.
- Heat oil in a large skillet or wok over medium-high heat. Sauté the sliced chicken or tofu until golden brown and cooked through.
- Add broccoli florets and julienned carrots; sauté for about three minutes until tender yet crisp.
- Incorporate the cooked rice noodles into the pan along with the sauce mixture. Toss gently to coat everything evenly.
- Serve immediately, garnished with chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 490
- Sugar: 6g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For a vegetarian version, replace chicken with tofu or additional vegetables like bell peppers. - Add chili flakes or lime juice for extra heat and acidity. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently over medium heat.