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Easy Kosher Pad See Ew With Wide Rice Noodles

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Pareve

Pad see ew is a Thai stir-fry of wide, chewy rice noodles with broccoli and egg in a savory-sweet soy sauce. This vegetarian version uses tamari and a mushroom-based sauce for depth, and comes together in minutes over high heat.

High Heat, Quick Cooking

Have everything prepped before you start. Get your wok or largest skillet very hot. Scramble the eggs and push them aside, stir-fry the broccoli until bright green, then add the noodles and sauce and toss until the noodles pick up some char. Fresh wide rice noodles are best; if using dried, soak them just until pliable, since oversoaked noodles fall apart.

Kosher Notes

Thai restaurant versions often use oyster sauce and fish sauce; this one uses tamari and a vegetarian mushroom sauce, so it’s pareve. Check that the tamari, mushroom sauce and rice noodles carry a reliable hechsher, and check broccoli florets for insects. Regular broccoli or baby bok choy stand in for Chinese broccoli.

Leftovers

Leftovers keep for 2 days and reheat best in a skillet with a splash of water.

Easy Kosher Pad See Ew With Wide Rice Noodles
This kosher version of the classic Thai stir-fry uses wide rice noodles, tamari, and mushroom powder to create all those savory-sweet flavors you crave.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai
Calories: 425
Ingredients Method Notes

Ingredients
  

Noodles and Vegetables
  • 1 lb fresh wide rice noodles or 8 oz dried, soaked until soft
  • 4 cups broccoli florets cut into bite-sized pieces
  • 3 large eggs lightly beaten
  • 3 cloves garlic minced
  • 2 green onions scallions sliced on diagonal
Sauce
  • 3 tbsp kosher tamari or soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp vegetarian mushroom sauce or additional tamari
  • 1 tsp mushroom powder optional, for umami
  • 2 tsp rice vinegar
  • 1/4 tsp white pepper
For Cooking
  • 3 tbsp vegetable oil divided
  • 1 tsp sesame oil for finishing

What I use for this recipe

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Method
 

Preparation
  1. If using dried rice noodles, soak them in warm water until soft and pliable, about 15 minutes. Drain and set aside.
  2. Whisk together all sauce ingredients in a small bowl until sugar dissolves. Set aside.
  3. Blanch broccoli florets in boiling salted water for 1-2 minutes until bright green and crisp-tender. Drain and rinse with cold water to stop cooking.
Stir-Frying
  1. Heat wok or large skillet over high heat until smoking. Add 1 tablespoon oil and swirl to coat.
  2. Pour in beaten eggs and scramble quickly, breaking into large fluffy curds. Remove to a plate and set aside.
  3. Add remaining 2 tablespoons oil to the same pan. Add minced garlic and stir-fry for 10 seconds until fragrant.
  4. Add noodles and toss quickly to separate and heat through, about 1-2 minutes.
  5. Push noodles to one side of pan. Add blanched broccoli to empty space and stir-fry for 30 seconds.
  6. Pour sauce over noodles and vegetables. Toss everything together quickly, allowing some noodles to get slightly charred.
  7. Return scrambled eggs to pan along with sliced scallions. Toss gently to combine and heat through, about 30 seconds.
  8. Remove from heat and drizzle with sesame oil. Serve immediately while hot.

Notes

Fresh wide rice noodles work best, but dried ones soaked until soft are fine too. Don't oversoak them or they'll fall apart. If you can't find mushroom sauce, just use extra tamari and a pinch more mushroom powder. The key to good pad see ew is high heat and quick cooking, so have everything prepped before you start. Leftovers keep in the fridge for 2 days but are best reheated in a skillet with a splash of water.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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