This is the perfect dish if you're hungry and in a hurry. These tasty rice noodles are packed full of Chinese broccoli, beansprouts, and tofu to make a meal that is delicious and filling. Enjoy this simple version of a Thai classic with a friend for an easy and impressive dinner.
Pad See Ew: Thai Stir-Fried Noodles [Vegan]
- 8 ounces wide rice noodles, roughly half a standard package
- 8 ounces tofu
- 1 cup Chinese broccoli, chopped
- 1 cup bean sprouts
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons Sriracha
- 2 tablespoons avocado oil or vegetable oil
- 1/4-1/2 cup water
- 1 scallion, sliced
- 1/4 cup crushed peanuts
- 1 lime
- Place the rice noodles in a large, shallow bowl. Boil the water and pour it over the rice noodles. Let this sit while you prepare the other ingredients.
- Heat 1 tablespoon of coconut oil in a large skillet on medium-high heat. Cut tofu into small cubes and add to the pan. Cook for 2-3 minutes on each side or until the tofu is golden brown.
- Push tofu over to the side of the pan and add the remaining tablespoon of coconut oil.
- Reduce the burner to medium heat. Add the Chinese broccoli to the pan and cook for 1-2 minutes.
- Add the rice noodles and stirring everything together.
- Add the light soy sauce, dark soy sauce, hoisin sauce, and Sriracha and mix until combined. Add water 1 teaspoon at a time if the noodles begin to stick and are still a bit tough.
- Taste the noodles as you go until they are your desired texture.
- Lastly, add the bean sprouts and stir everything together.
- Give the noodles a taste and add more soy sauce or hoisin sauce if desired.
- Serve with chopped green onions, crushed peanuts, and a lime wedge.