Description
A halal-friendly Pad See Ew with wide rice noodles, savory soy glaze, toasted garlic, and charred vegetables. Tofu or chicken adds protein while preserving bold Thai flavors in under 45 minutes.
Ingredients
Flat rice noodles (8 oz / 225g)
Vegetable oil (2 tbsp, peanut or canola)
Minced garlic (2 cloves)
Sliced chicken, beef, or tofu (1 cup)
Broccoli florets (2 cups)
Julienned carrot (1 medium carrot)
Large eggs (2 fresh)
Dark soy sauce (4 tbsp)
Light soy sauce (2 tbsp)
Vegetarian oyster sauce (2 tbsp)
Instructions
Soak noodles in warm water until pliable (18-22 minutes)
Heat 1 tbsp oil in wok over high heat
Add garlic and sauté until golden (30-45 seconds)
Cook protein until browned (2-3 minutes)
Stir in broccoli and carrot; toss until slightly charred (1-2 minutes)
Slide noodles into wok, add 2 tbsp remaining oil
Mix in eggs until just set
Pour in soy sauces and oyster sauce; stir until well-combined
Cook 2 minutes until sauce thickens
Notes
Frozen broccoli thaws during cooking but reduces texture contrast
Tofu works best if baked/crisped first for texture balance
Use wok for optimal sear; char adds critical dimension
Substitute coconut aminos for soy-free version
- Prep Time: 35
- Cook Time: 10
- Category: Noodle Recipes
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 12000mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 150mg