Craving something delicious yet simple to prepare? This easy veggie-loaded pad see ew recipe brings restaurant-quality flavors to your kitchen with minimal effort.
Whether you’re looking for a quick weeknight dinner or a crowd-pleaser for your next gathering, this dish delivers everything you love about Asian cuisine—savory, satisfying, and packed with vibrant vegetables.
Why This Easy Recipe Is a Must-Try
Pad see ew is a beloved stir-fried noodle dish known for its rich, savory flavors and tender, chewy noodles. This veggie-loaded version takes it to the next level by incorporating a rainbow of vegetables, making it a nutritious and balanced meal.
It’s the perfect way to enjoy comfort food while sneaking in some extra greens.
The beauty of this recipe lies in its versatility. You can mix and match vegetables based on what you have on hand, or even use frozen stir-fry blends to save time.
Plus, the combination of soy sauce, oyster sauce, and a touch of honey creates a savory-sweet sauce that coats the noodles perfectly, making every bite irresistible.
Tips for the Perfect Pad See Ew
To ensure your pad see ew turns out just right, follow these tips:
- Cook noodles properly: Softening rice noodles in boiling water is key, but be sure not to overcook them. Drain and rinse with cold water to prevent sticking.
- Use high heat: Stir-frying at high heat gives the dish its signature smoky flavor, often referred to as “wok hei.”
- Prep ingredients beforehand: Since stir-frying happens quickly, have all your vegetables, sauces, and proteins ready to go.
Substitutions & Additions
This recipe is highly adaptable, making it suitable for a variety of dietary needs and preferences:
- Gluten-free: Swap out the soy sauce and oyster sauce for gluten-free alternatives.
- Vegan: Replace fish sauce with a vegan fish sauce or soy sauce and omit the eggs.
- Low-carb: Use spiralized zucchini or shirataki noodles in place of rice noodles.
- Extra protein: Add tofu, chicken, shrimp, or beef for a heartier meal.
How to Make It a Meal Prep Favorite
Pad see ew is a great candidate for meal prep. You can prepare the noodles, chop the vegetables, and whisk the sauce ahead of time. Store everything separately in the fridge, then combine and stir-fry when you’re ready to eat.
The result? Fresh, delicious noodles in under 10 minutes.
Perfect for Every Occasion
Whether you’re cooking for yourself, feeding a family, or entertaining guests, this veggie-loaded pad see ew fits the bill. It’s easy to make, full of flavor, and endlessly customizable.
Serve it alongside a simple cucumber salad or spring rolls for a complete meal that’s sure to impress.
So why wait? Once you try it, this veggie-packed pad see ew will become a go-to favorite in your recipe collection.
Easy Veggie-Loaded Pad See Ew Recipe
Equipment
- Large saucepan
- Large skillet
Ingredients
- 8 ounces rice noodles
- ⅓ cup low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 2 tablespoons peanut oil
- 2 garlic cloves minced or grated
- 4 cups mixed vegetables e.g., Chinese broccoli, bell peppers, carrots, broccolini, cauliflower, snow peas
- 1 jalapeño pepper seeded and chopped (optional)
- 2 large eggs beaten
- 2 chopped green onions or 1 tablespoon chopped cilantro for serving
Instructions
- Cook the Noodles: Fill a large saucepan with water and bring it to a boil over high heat. Add the rice noodles and cook them according to the package instructions until tender. Drain the noodles and set them aside.
- Make the Sauce: In a small mixing bowl, combine the soy sauce, fish sauce, oyster sauce, honey, and ¼ cup of water. Stir well until the ingredients are fully blended.
- Prepare the Vegetables: Heat the peanut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic, your choice of mixed vegetables, and the jalapeño (if using). Stir-fry the vegetables for about 5 minutes or until they are tender but still crisp.
- Scramble the Eggs: Push the cooked vegetables to one side of the skillet. Pour the beaten eggs into the empty side and gently scramble them, cooking just until they are set, which should take about 2 minutes.
- Combine Everything: Add the cooked rice noodles and the prepared sauce to the skillet. Toss all the ingredients together to evenly coat them in the sauce. Let the mixture cook for about 5 minutes, stirring occasionally, until the noodles absorb the flavors and the sauce thickens slightly.
- Serve: Garnish the dish with chopped green onions or cilantro and serve immediately while warm.
Notes
- If you prefer your vegetables softer, cover the skillet for a few minutes while they cook to let them steam and soften further.
- Feel free to use whatever vegetables you have on hand to make this dish your own.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.