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–+ servings
Sabrina Hermes

Stir-Fried Wide Rice Noodles: A Flavorful Pad See Ew Recipe!

A delicious and flavorful Pad See Ew recipe featuring stir-fried wide rice noodles with vegetables and tofu.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces wide rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 cup broccoli florets
  • 1 cup sliced bell peppers red or yellow
  • 1 cup sliced carrots
  • 1 cup firm tofu cubed
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions chopped

Method
 

  1. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the broccoli, bell peppers, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  4. Push the vegetables to one side of the skillet and add the cubed tofu to the other side. Cook for 2-3 minutes until the tofu is lightly browned.
  5. Add the cooked noodles to the skillet along with the soy sauce, dark soy sauce, sugar, sesame oil, and black pepper. Toss everything together and stir-fry for another 2-3 minutes until well combined and heated through.
  6. Remove from heat and stir in the chopped green onions. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 11gSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For added protein, consider using tempeh instead of tofu.
  • Feel free to add other vegetables like snap peas or mushrooms for more variety.

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