Pad See Ew: Stir-Fry Flat Noodles
Thai street food classic
Equipment
- Chopping board
- Chefs knife
- Peeler
- Frying pan - non stick
- Wooden spoon
- Serving bowl
Ingredients
For the sauce
For the noodles
- 300 g Flat rice noodles
- 10 ml Olive oil
- 100 g Onions (sliced thin)
- 5 g Garlic cloves (crushed)
- 100 g Mushrooms (mix - sliced)
- 100 g Kale
- 50 g Carrots (sliced thin)
- 50 g Baby corn
- 150 g Tofu (crumbled)
- 1 pinch Pink salt (to taste)
To garnish
- 20 g Peanuts (chopped )
- 2 teaspoon Crispy garlic
- 1 pinch Chili flakes
Method
- Assemble all ingredients.
- Separate the rice noodles by gently tearing them apart.
- Wash and slice all the vegetables.
To make the sauce
- Add the soy sauce, soy bean sauce and brown sugar to a small bowl.
- Whisk together and set aside.
To cook the noodles
- Heat the oil.
- Add the garlic and onion - stir-fry for 2 minutes.
- Add the tofu and mushroom, cook for 2 minutes until golden brown.
- Add the kale, carrot and sweetcorn, cook for another 2 minutes.
- Add the noodles and see ew sauce.
- Stir-fry for 3-4 minutes until everything is nicely cooked together.
- Season with a pinch of salt to taste.
To garnish and serve the noodles
- Transfer to serving plate.
- Garnish with chili flakes, crispy garlic and peanuts.
- Serve with a wedge of lime.
Nutrition Facts
Serving: 300gCalories: 444kcalCarbohydrates: 64gProtein: 17gFat: 15gSodium: 655mgPotassium: 686mgFiber: 6gSugar: 8gVitamin A: 9237IUVitamin C: 68mgCalcium: 205mgIron: 3mg