Pad See Ew
The triple delight of a sweet, salty and tangy sauce takes rice noodles, broccoli and scrambled eggs to a whole new level in this easy Pad See Ew!
Servings: 4
Equipment
Ingredients
For the Pad See Ew
- 10 ounces flat wide rice noodles or substitute flat pad thai noodles
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 large eggs beaten
- 2 cups broccoli florets chopped (or substitute chinese broccoli, if available)
- ½ cup carrot shreds or very thin sliced carrot
- Fresh chopped cilantro for garnish, optional
For the Sauce
- 6 tablespoons oyster sauce
- 2 tablespoons olive oil
- ¼ cup low sodium soy sauce
- 1 tablespoon dark brown sugar
- 4 teaspoons rice wine vinegar
Instructions
- Make the sauce. Combine all sauce ingredients in a small bowl and mix together thoroughly. Set aside.
- Cook the noodles. In a medium pot, bring water to a boil and cook the noodles according to package directions.
- Sauté the vegetables. Meanwhile, heat two tablespoons of olive oil in a wok or heavy skillet. Add the minced garlic and saute for 20 seconds, or until fragrant. Add the chopped broccoli and sliced carrots, and cook for 8 minutes, or until tender.
- Add the eggs. Move the cooked veggies to one side of the wok. Pour the beaten eggs into the empty side and scramble.
- Toss in the noodles and sauce. Add the cooked noodles and previously prepared sauce to the wok; toss gently to combine. Continue cooking for 1 to 2 minutes.
- Serve. Transfer your pad see ew to bowls or a serving dish. Garnish with cilantro, if using, and serve immediately.
Nutrition
Calories: 474kcal | Carbohydrates: 72g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1457mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3075IU | Vitamin C: 42mg | Calcium: 71mg | Iron: 2mg
