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Homemade Pad See Ew (Thai Stir Fry Noodles) photo

Pad See Ew (Thai Stir Fry Noodles)

This Pad See Ew is a must-try! Chewy noodles stir-fried with vibrant veggies and a savory sauce make for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles:
  • 1 pound wide rice noodles
For the Stir-Fry:
  • 3 tablespoons avocado oil
  • 4 cloves garlic minced
  • 1 bunch broccolini or Chinese broccoli
  • 2 large carrots peeled and chopped
  • 1 medium zucchini chopped
  • 1/3 cup coconut aminos
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha optional
  • 2 teaspoons pure maple syrup
  • 3 large eggs scrambled
  • 1 bunch green onion chopped
  • 1 tablespoon sesame seeds

Equipment

  • Large Skillet or Wok
  • Spatula
  • Pot for boiling noodles
  • Cutting board and knife
  • Whisk or fork

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Rice Noodles
    Begin by boiling a large pot of water. Once boiling, add the wide rice noodles and cook according to package instructions until they are al dente. Drain and rinse the noodles under cold water to prevent them from sticking together.
  2. Step 2: Scramble the Eggs
    In a large skillet or wok, heat 1 tablespoon of avocado oil over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove the eggs from the pan and set aside.
  3. Step 3: Sauté the Aromatics
    In the same skillet, add the remaining avocado oil and minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. Step 4: Cook the Vegetables
    Add the chopped carrots and zucchini to the skillet, stirring frequently for about 3-4 minutes until they begin to soften. Then, add the chopped broccolini or Chinese broccoli, continuing to stir for an additional 2-3 minutes until all the vegetables are tender.
  5. Step 5: Combine Everything
    Add the drained rice noodles to the skillet along with the cooked eggs. Pour in the coconut aminos, fish sauce, sriracha (if using), and maple syrup. Toss everything together gently to ensure the noodles are well-coated with the sauce and heated through.
  6. Step 6: Serve and Garnish
    Once everything is heated and combined, remove from heat. Transfer the Pad See Ew to serving plates and garnish with chopped green onions and sesame seeds. Enjoy your delicious homemade Thai stir-fried noodles!

Notes

  • For a vegetarian option, replace fish sauce with additional coconut aminos.
  • You can use zucchini noodles for a low-carb version.
  • Store leftovers in an airtight container for up to 3 days.