Pad See Ew Thai Stir-Fried Noodles
Ingredients
- 8 ounces rice noodles
- Firm tofu, to taste
- Assorted vegetables, such as zucchini, cabbage, and carrots, to preference
- Cole slaw mix, a couple cups (optional)
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 or wok over medium-high heat and sauté vegetables and firm tofu for 3-5 minutes, using oil if desired.
Make a well in the center of the pan.
Drain the noodles and add them to the pan along with a couple cups of cole slaw mix.
Pour the sauce over the mixture, stirring the sauce before adding.
Use tongs or a spoon to mix everything together and cook for about 5 minutes, occasionally stirring, until the noodles are soft and everything is heated through.
Tips
Customize the dish with different vegetables and proteins based on preference.
Add Sriracha or other hot sauce for extra heat if desired.
Substitute dark soy sauce with coconut aminos or tamari, and increase the amount slightly as they are less potent.
