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–+ servings

Easy Veggie-Loaded Pad See Ew Recipe

This easy recipe for veggie-loaded Pad See Ew combines the savory goodness of stir-fried rice noodles with an abundance of fresh vegetables, tangy soy sauce, and scrambled eggs. Perfect for busy weeknights, it delivers restaurant-quality flavors in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine Thai-Inspired.
Servings 4

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.
Keyword 20-minute Thai noodles, Easy Food Recipes, easy noodle recipes, Homemade Pad See Ew, Quick stir-fry recipe, Veggie-packed dinner ideas
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