Vegetarian Pad See Ew

Savor the bold flavors of Thailand with this Vegetarian Pad See Ew, a stir-fried noodle dish that’s both comforting and packed with vibrant ingredients. This quick and easy recipe features chewy wide rice noodles tossed in a savory blend of soy sauce and dark soy sauce, perfectly balanced with a touch of brown sugar. Protein-packed tofu and an array of fresh veggies like broccoli, carrots, and crunchy bean sprouts cook to perfection in a hot wok, while a hint of ground white pepper adds subtle heat. Finished with a scrambled egg and a squeeze of lime, this restaurant-style Asian stir-fry comes together in just 30 minutes, making it an ideal weeknight dinner. Perfect for vegetarians and anyone who loves a quick, flavorful noodle dish!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams wide rice noodles
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 200 grams extra-firm tofu, cut into cubes
• 150 grams broccoli florets
• 1 medium carrots, julienned
• 1 large egg
• 0.25 teaspoon ground white pepper
• 50 grams bean sprouts
• 2 for serving lime wedges

Directions

Step 1

1. Prepare the rice noodles according to the package instructions. They should be soft yet firm. Drain and set aside.

Step 2

2. In a small bowl, mix together the soy sauce, dark soy sauce, and brown sugar. Set aside.

Step 3

3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Step 4

4. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 5

5. Add the cubed tofu and stir-fry for 3-4 minutes until slightly golden brown on all sides.

Step 6

6. Push the tofu to one side of the wok, and pour the remaining vegetable oil on the other side.

Step 7

7. Crack the egg into the oil side of the pan, scramble it gently and cook until just set.

Step 8

8. Add the broccoli florets and julienned carrots to the wok, tossing them to combine with the tofu and egg.

Step 9

9. Pour the prepared sauce over the noodles, then add the noodles to the wok, tossing everything to coat evenly in the sauce.

Step 10

10. Add the ground white pepper and toss for another 2-3 minutes until the noodles are heated through and slightly charred.

Step 11

11. Stir in the bean sprouts, mixing well to combine.

Step 12

12. Serve hot, garnished with lime wedges on the side.

Nutrition Facts

Serving size	(837.6g)

Amount per serving	% Daily Value*
Calories	1136.9

Total Fat 51.1g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 18.8g
Cholesterol 219.5mg	0%
Sodium 2491.8mg	0%
Total Carbohydrate 123.9g	0%
Dietary Fiber 11.4g	0%
Total Sugars 12.2g
Protein 56.7g	0%

Vitamin D 53.8IU	0%
Calcium 1558.6mg	0%
Iron 10.0mg	0%
Potassium 1106.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 19.2%

Carbs: 41.9%