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Vegetarian Pad See Ew

Vegetarian Pad See Ew

Vegetarian pad see ew with wide rice noodles and Chinese broccoli. Thai takeout in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 10 oz wide rice noodles pad see ew style
  • 3 tbsp neutral oil divided
  • 4 cloves garlic minced
  • 2 large eggs beaten
  • 1 bunch Chinese broccoli cut into 2 inch pieces
  • 3 tbsp dark soy sauce
  • 2 tbsp regular soy sauce
  • 2 tbsp mushroom sauce or vegetarian oyster sauce
  • 1 tbsp sugar
  • 1 tsp white pepper
  • 1 tbsp rice vinegar

Method
 

  1. **Soak.** Cover rice noodles with hot tap water. Soak 10 minutes until pliable. Drain.
  2. **Sauce.** Whisk dark soy, regular soy, mushroom sauce, sugar, and white pepper in a small bowl.
  3. **Egg.** Heat 1 tbsp oil in a wok over high heat. Pour in beaten eggs and scramble 30 seconds. Transfer to a plate.
  4. **Broccoli.** Add remaining oil. Stir fry garlic 30 seconds. Add Chinese broccoli stems, cook 1 minute. Add leaves, cook 30 seconds.
  5. **Noodles.** Add drained noodles and sauce. Toss constantly 2 minutes until noodles absorb the sauce and char slightly.
  6. **Finish.** Return scrambled egg. Toss 30 seconds. Finish with rice vinegar. Serve immediately.

Notes

Soak rice noodles in hot tap water, not boiling. Boiling water overcooks them. Vegan swap: skip the egg, use vegan oyster sauce, the rest is plant based. Best eaten immediately. Rice noodles firm up in the fridge.