I am a sucker for Thai food. Even more specifically, I am a sucker for Thai noodle dishes. The appetizers, curries, and salads are all delicious and I could happily enjoy them consistently, but when it comes to the noodles, I simply cannot get enough. And my very favorite? Pad see ew. The dark, slightly sweet sauce and thick rice noodles are amazing. When you add in some vegetables and crispy tofu, it's simply delightful. Unfortunately, it also comes with quite a lot of salt and racks up the calories rather quickly. Getting take out from my favorite thai restaurant means carefully considering calories all day and keeping my portion in check at dinner time. Luckily, it doesn't have to be that way!
This at-home pad see ew keeps the sauce but downplays the salt. Meanwhile, I use brown rice noodles to bulk up the fiber in place of processed grains and pile on the vegetables. The best part? You can customize. I used brocoletti, which is often used in pad see ew, but I also added in king oyster mushrooms en masse. Mushrooms are not a typical vegetable for pad see ew, but I love them and will add them to any and everything as often as possible. Feel free to customize to your favorites.
And, you'll also note the noodles are thin. Unfortunately, I cannot find thick wide rice noodles near me, but that would be more authentic. Luckily, the taste stays the same regardless!
Time: 30 min
(Note: this is using one pan for all the stir frying.. it simplifies clean-up but lengthens time. If you use multiple pans to stir fry everything at once, the time could easily drop to 20 min.)
