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
- Stove
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
- Combine all sauce ingredients in a small bowl and mix together thoroughly. Set aside.
- In a medium pot, bring water to boil and cook noodles according to package directions.
- In a wok or heavy skillet, heat two tablespoons of olive oil. Add the minced garlic and saute for 1 minute or until fragrant.
- Add the chopped broccoli and sliced carrots, and cook for 8 minutes, or until tender.
- Move the cooked veggies to one side of the wok. Pour the beaten eggs into the other side and scramble.
- Add the cooked noodles and previously prepared sauce to the wok; toss gently to combine. Continue cooking for 1 to 2 minutes.
- Transfer 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
