Pad see ew (Thai stir fry noodles)
This Thai noodle stir fry is tossed in delicious soy sauce with crunchy crisp broccoli and can be made in minutes
Ingredients
- 300 g dried wide rice stick noodles
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce use Hoisin sauce if you can't get vegetarian oyster sauce
- 1 tsp fish sauce (omit if you're vegetarian or vegan)
- 1 tbsp Sriracha sauce
- 2 tbsp water
- 300 g of firm tofu cut into cubes
- 200 g tenderstem broccoli or Chinese broccoli cut into 1cm pieces
- 2 cloves of garlic finely chopped
- 2 tbsp of vegetable oil
Instructions
- Prepare the noodles according to the packet directions. I like to put the noodles into a large bowl and pour over boiling water until the noodles soften. Drain after five minutes. The noodles will cook further.
- In a bowl mix the soy sauce, oyster sauce/hoisin sauce, Sriacha and fish sauce and water together. Put to one side.
- Heat 2 tbsp oil in a large wok or frying pan over a high heat.
- Add garlic, cook for 10 seconds, then add the tofu and cook until they start browning on the outside.
- Then add the broccoli and continue to cook for a minute or two.
- Add the sauce and then the noodles, a handful at a time and keep stirring through, making sure to coat all the ingredients in the sauce. Continue to stir through and then serve immediately.
- Garnish with some chopped spring onions and extra chilli sauce if you would like some. I also like to squeeze some lime juice over the noodles, too.
Notes
Recipe variations: You can use chicken, beef or prawns instead of tofu. For vegetarians and vegans - choose a vegetarian oyster sauce or use Hoisin sauce.
Nutrition
Calories: 385kcal