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]

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Calories

1588

Ingredients

  • 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
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Preparation

  1. 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.
  2. 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.
  3. Push tofu over to the side of the pan and add the remaining tablespoon of coconut oil.
  4. Reduce the burner to medium heat. Add the Chinese broccoli to the pan and cook for 1-2 minutes.
  5. Add the rice noodles and stirring everything together.
  6. 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.
  7. Taste the noodles as you go until they are your desired texture.
  8. Lastly, add the bean sprouts and stir everything together.
  9. Give the noodles a taste and add more soy sauce or hoisin sauce if desired.
  10. Serve with chopped green onions, crushed peanuts, and a lime wedge.
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Nutritional Information

Total Calories: 1588| Total Carbs: 231g | Total Fat: 56g | Total Protein: 46g | Total Sodium: 6025mg | Total Sugar: 18g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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