Pad See Ew
Stir-fried noodles with soy sauce, oyster sauce, and leafy greens, finished over high heat. Wide rice noodles toss with protein and vegetables in a glossy, caramelized sauce.
Ingredients
Method
Cook rice noodles according to package directions, drain, and set aside.
Slice protein into thin, bite-sized pieces. Roughly chop swiss chard. Mince garlic and ginger. Slice onion.
In a small bowl, whisk together oyster sauce, soy sauce, and sugar.
Heat oil in a wok or large skillet over high heat until smoking.
Add protein and cook, stirring occasionally, until mostly cooked through, 3–4 minutes. Transfer to a plate.
Add onion, garlic, and ginger to the wok. Stir-fry until fragrant, about 1 minute.
Add swiss chard and stir-fry until just wilted, 1–2 minutes.
Add cooked noodles and return protein to the wok. Pour sauce over and toss constantly over high heat until noodles are caramelized and saucy, 2–3 minutes.
Divide into bowls. Garnish with sesame seeds and green onion.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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