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Pad See Ew: Stir-Fry Flat Noodles
Jamie Raftery
Thai street food classic
5
from 1 vote
Prep Time
10
mins
Cook Time
5
mins
Total Time
15
mins
Course
Main Course, Noodles, Side Dish
Cuisine
Thai
Servings
2
Calories
444
kcal
Equipment
Chopping board
Chefs knife
Peeler
Frying pan - non stick
Wooden spoon
Serving bowl
Ingredients
For the sauce
4
teaspoon
Soy bean paste
(or use miso )
2
teaspoon
Soy sauce
(dark)
2
teaspoon
Soy sauce
(light)
2
teaspoon
Brown sugar
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:
300
g
Calories:
444
kcal
Carbohydrates:
64
g
Protein:
17
g
Fat:
15
g
Sodium:
655
mg
Potassium:
686
mg
Fiber:
6
g
Sugar:
8
g
Vitamin A:
9237
IU
Vitamin C:
68
mg
Calcium:
205
mg
Iron:
3
mg
Keyword
Plant-based, Vegan