Pad See Ew

Super easy recipe for popular Thai stir-fried noodle dish

Servings: 4

Author:

Prep
10 minutes

Cook
10 minutes

Total Time
20 minutes

Main Course

Thai

Noodles stir-fry

Instructions

1 Prepare the sauce by combining the soy sauce, rice vinegar, brown sugar (or low
FODMAP sweetener) and oyster sauce in a bowl. Mix well and set aside.
2 Cook the rice noodles according to the package instructions. Drain and rinse
with cold water to prevent sticking. Set aside.
3 In a large wok or skillet, heat the garlic-infused olive oil over medium heat.
If using plain olive oil, you can add a garlic-infused oil to the sauce for
extra flavor.
4 If using tofu, add the diced tofu to the pan and cook until lightly browned.
Remove the tofu from the pan and set aside.
5 Pour the beaten eggs into the pan and scramble them until cooked through. Push
the cooked eggs to one side of the pan.
6 Add the sliced carrots and cook for a few minutes until they begin to soften.
7 Add the chopped bok choy to the pan and cook until wilted.
8 Now, add the cooked rice noodles and the prepared sauce to the pan. Toss
everything together until the noodles are coated with the sauce and heated
through. Gently distribute the sauce and allow the noodle edges to caramelize by
tossing only a few times, approximately 1 to 1 1/2 minutes.
9 If using tofu, add it back to the pan and gently mix it with the other
ingredients.