Thai Pad See Ew Noodles
Stir-fried noodles with soy sauce, garlic, and chilies, topped with your choice of protein and vegetables. Wide rice noodles are tossed over high heat until slightly charred, then finished with a savory-salty sauce and fresh herbs.
Ingredients
Method
Cook rice noodles according to package directions until just tender; drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, garlic, ginger, and sliced chilies; set aside.
Heat oil in a wok or large skillet over high heat until shimmering.
Add protein and stir-fry for 2–3 minutes until cooked through or nearly cooked; transfer to a plate.
Add vegetables to the wok and stir-fry for 2–3 minutes until tender-crisp.
Add drained noodles and return protein to the wok; pour sauce over the top and toss constantly for 1–2 minutes until noodles are well coated and edges begin to char slightly.
Divide noodles between bowls and garnish with chopped green onion and sesame seeds; drizzle with lime juice if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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