Pad see ew is a nutritious dish that infuses delicious Thai flavours. This recipe is super quick to make and has little prep to do. No need to order uber eats tonight! Grab the veggies, combine the noodles, and make this at home for everyone to enjoy.
?Serves: 4
Prep: 15 mins Cook: 10 mins
Ingredients
- 1 packet rice noodles
- 2 tablespoons of peanut oil (or sunflower or any other oil you have)
- 2 large eggs, beaten
- 4 spring onions, chopped (or you can use onion)
- 1 garlic glove, crushed
- 1/2 cup ketchup manis
- 1/4 cup oyster sauce
- 1/4 cup salt reduced soy sauce
Filling ideas:
- 600g firm tofu (honey soy flavour or plain), thickly sliced
- Carrot, thinly sliced
- zucchini, batons
- Red capsicum, sliced
- Snow peas, ends taken off and sliced in half
- Canned baby corn, drained
- Enoki mushrooms, ends trimmed off
- Baby asparagus, trimmed
- Cashews, whole
Directions
- Heat 1 tablespoon of peanut oil in a wok, on high heat
- Add 2 eggs into the wok, and tilt to coat the base, forming an omelette. Cook for 2-3 mins
- Flip omelette and cook the other side for a further 2 mins, remove from wok when cooked. Set aside to cool on a plate
- Place rice noodles into a bowl and top with boiling water. Set aside for 4 minutes. Using a fork, seperate noodles, then drain
- Heat another tablespoon of peanut oil and fry spring onions and garlic. Sauté for 2-3 mins
- Add veggies to wok. I usually add thinly sliced carrot, zucchini, red capsicum, baby corn, snow peas, enoki mushrooms, and baby asparagus
- Mix sauce (oyster sauce, salt reduced soy and ketchup manis) and add to pan, cook for a couple of minutes
- Add tofu and cashews and cook for 3 mins
- Slice omelette into ribbons and add to wok along with drained noodles
- Toss and cook for a further 2 mins
Notes
Be creative with your filling ideas. Use what you love or whatever you have in your fridge. Make sure to tag Foost in your creations!
Enjoyed our pad see ew, and looking for other tasty meals to make? Check out some more dietitian approved recipes here!
