Thai Stir Fry Noodles (Pad See Ew)
Thai stir fry noodles with zucchini and carrots - a comforting thai noodle dish
Servings: 6 to 8 people
Calories: 417kcal
Ingredients
- 1 pound wide rice noodles *
- 3 Tbsp avocado oil
- 4 cloves garlic
- 1 bunch broccolini or 2 cups Chinese broccoli, chopped
- 2 large carrots peeled and chopped
- 1 medium zucchini chopped
- 1/3 cup coconut aminos **
- 1 Tbsp fish sauce
- 1 Tbsp sriracha optional
- 2 tsp pure maple syrup
- 3 large eggs scrambled
For Serving:
- 1 bunch green onion chopped
- 1 Tbsp sesame seeds
Instructions
- Cook the rice noodles according to package instructions to cook the noodles, strain the water, then set aside until ready to use.
- Heat oil in a wok over medium heat. Add the garlic, broccoli, and carrots and saute, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes.
- Add the zucchini and continue cooking until vegetables reach desired done-ness.
- While the vegetables are cooking, scramble up the eggs in a separate small skillet.
- Transfer the noodles to the wok, along with the remaining ingredients. Cook until the liquid burns off and noodles begin to caramelize, about 8 to 10 minutes. Taste noodles for flavor and add more fish sauce and/or coconut aminos to taste.
- Stir in the scrambled eggs. Serve stir fry noodles with chopped green onion and sesame seeds.
Notes
*You can also use fresh rice noodles instead of dry.
**You can also use liquid aminos or tamari
Nutrition
Serving: 1of 6 | Calories: 417kcal | Carbohydrates: 71g | Protein: 9g | Fat: 9g | Fiber: 5g | Sugar: 7g