Pad See Ew Stir-Fry
Ingredients
- 8 oz rice noodles
- Firm tofu (quantity not specified)
- Cole slaw mix or shredded cabbage and carrots (a couple cups)
Sauce
- 2 tablespoons dark soy sauce or tamari
- 2 tablespoons lime juice
- 2 teaspoons unseasoned rice vinegar
- 1 tablespoon maple syrup
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon garlic powder
Preparation
Soak the rice noodles in hot water for 15 minutes while preparing other ingredients.
Mix the sauce ingredients together until the cornstarch is dissolved and set aside.
Heat a pan and sauté vegetables and firm tofu for 3 to 5 minutes, using oil if desired.
Make a well in the middle of the pan, add the drained noodles and cole slaw mix, pour in the sauce after stirring it, and mix everything using tongs or a spoon.
Cook for 5 minutes, occasionally flipping, until the noodles are soft and the dish is heated through.
Tips
Experiment with different vegetables like zucchini for variety.
Add Sriracha or other hot sauce if you want more heat.
Substitute dark soy sauce with coconut aminos or tamari, and increase the amount slightly as they are less potent in flavor and sodium.
