Vegetarian Pad See Ew (Thai Stir-Fried Noodles)

Vegetarian Pad See Ew (Thai Stir-Fried Noodles)

“Pad See Ew” is a Thai stir-fried dish of wide flat noodles with a source of protein, vegetables and soy sauce. A good amount of garlic is used to boost umami-flavor.

Cooking time
20 minutes
Calories
410kcal
Sodium
0.8g
  • Nutrition facts are for one serving.
  • Nutritional values were calculated for 4 servings.

Ingredients(Servings: 2 to 4)

Ingredients(Servings: 2 to 4)

fresh wide flat rice noodles (※1)

400 g (14.1 oz.)

Chinese broccoli (gai lan)

200 g (7.1 oz.)

dried shiitake mushrooms (※2)

20 g (0.7 oz.)

firm tofu

120 g (4.2 oz.)

garlic

4 cloves

cooking oil

3 Tbsp

(A)Sauce

palm sugar

1 Tbsp

black pepper

a pinch


  1. ※1Right before cooking rehydrate as per the package instructions. When using dried noodles, prepare 120 g (4.2 oz.) and boil as per the package instructions.
  2. ※2If dried shiitake mushrooms are unavailable, feel free to substitute with fresh mushrooms. Use your preferred mushroom variety.  Nutrition information does not include optional ingredients.

Directions

  1. Diagonally slice the Chinese broccoli into 4 cm (1.6 in.) widths. Rehydrate the shiitake mushrooms in water, cut off and thinly slice up the stems. Crush the tofu roughly with a spatula. Crush the garlic. Mix (A) together well. 
  2. Heat the cooking oil in a fry pan over medium heat, then add in and saute the garlic until fragrant. Add in and saute the shiitake mushrooms and tofu, then add in the Chinese broccoli and saute further.
  3. Add in the rice noodles and sauce, then saute while combining all ingredients. After tasting, add soy sauce (extra) to adjust the flavor if necessary.

Featured Contents

Add spices and umami to vegetarian cuisine!

Looking for nourishing vegetarian dishes packed with vegetables? Here are wholesome recipes featuring the spices of Southeast and South Asia and Kikkoman Soy Sauce.

Cooking Basics

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.

  • Recipe Yurico Aoki
  • Styling Yuki Murakami
  • Photo Akira Maeda
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