Pad See Ew
40 min

Ingredients

  • 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))
  • 1/2 cup carrot shreds or very thin sliced carrot
  • Fresh chopped cilantro, (for garnish, optional)
  • 6 tablespoons oyster sauce
  • 2 tablespoons olive oil
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 4 teaspoons rice wine vinegar

Directions

  1. 1

    Combine all sauce ingredients in a small bowl and mix together thoroughly. Set aside.

  2. 2

    In a medium pot, bring water to boil and cook noodles according to package directions.

  3. 3

    In a wok or heavy skillet, heat two tablespoons of olive oil. Add the minced garlic and saute for 1 minute or until fragrant.

  4. 4

    Add the chopped broccoli and sliced carrots, and cook for 8 minutes, or until tender.

  5. 5

    Move the cooked veggies to one side of the wok. Pour the beaten eggs into the other side and scramble.

  6. 6

    Add the cooked noodles and previously prepared sauce to the wok; toss gently to combine. Continue cooking for 1 to 2 minutes.

  7. 7

    Transfer pad see ew to bowls or a serving dish.

  8. 8

    Garnish with cilantro, if using, and serve immediately.