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!
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
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.
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