Thai stir fry noodles (also known as Pad See Ew) with vegetables. This quick and easy recipe tastes fresh and is healthier than takeout!
One of my best friends has an insatiable love for Pad See Ew and Pad Kee Mao. To the extent that I have to love the dish by association because it’s such a pleasure watching her enjoy them when we go out for Thai Food.
When I had a ladies Thai night several weeks ago, the dish was at the very top of my To Make list. That same evening, I also made the Thai Paleo Panang Curry and AIP Salmon Curry I posted recently.
If you aren’t familiar with Pad See Ew, it’s a Thai stir fry noodle dish that often includes Asian broccoli, steak (or some form of animal protein), and egg. The super flavorful sauce is comprised of garlic, oyster sauce, fish sauce, soy sauce, and sugar. The noodles are stir fried to perfection and they have a sticky-salty-sweet essence to them.
I’m not salivating, you’re salivating.
Lately, I’ve been trying to get out of my comfort zone when it comes to preparing Thai food. I have made and posted so, so many Thai curry recipes, but there is so much more to Thai cuisine than just curry. I have a whole list of noodle recipes I want to tap, but before I overwhelm myself in noodle bliss, let us first discuss this recipe.
I admit, I don’t really want to call it Pad See Ew, because I made so many changes from the authentic version. I made it soy-free, sugar-free, and used dried rice noodles (normally, you would use fresh rice noodles, which you can get from an Asian market). While this version does the trick when it comes to quenching your noodle craving, it is simply not the same as a traditional Pad See Ew.
Thus, I’m calling it Thai Stir Fry Noodles. End disclosure.
How to Make Thai Stir Fry Noodles:
Begin by cooking the rice noodles. Follow the package instructions to cook the noodles, strain the water, then set aside until ready to use.
Heat oil in a wok over medium heat. Add the garlic, broccoli, and carrots and saute, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes.
Add the zucchini and continue cooking until vegetables reach desired done-ness.
While the vegetables are cooking, scramble up the eggs in a separate small skillet.
Transfer the noodles to the wok, along with the remaining ingredients. Cook until the liquid burns off and noodles begin to caramelize, about 8 to 10 minutes. Taste noodles for flavor and add more fish sauce and/or coconut aminos to taste.
Stir in the scrambled eggs. Serve stir fry noodles with chopped green onion and sesame seeds.
- Swap out the coconut aminos for liquid aminos or soy sauce.
- Add animal protein of your liking – shrimp, chicken, pork, and steak all work marvelously!
- Use fresh rice noodles instead of the dried rice noodles (fresh is the authentic approach).
- Omit or add any vegetables as desired. Bok choy and/or cauliflower would be fabulous additions!
- For a traditional approach, follow this recipe from The Woks of Life for Pad See Ew.
Add coconut aminos and fish sauce to taste. Because coconut aminos are not as strong in flavor as soy sauce, you’ll need to use more than if you were using soy sauce.
That’s all for now! Stir fry thy noodles!
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