Vegetable pad see ew
Wide rice noodles stir-fried with garlic, broccoli and egg in a sweet soy sauce until charred and smoky in spots, just like the Thai street-food stalls make it.
- 30 min total
- 20 min hands-on
- A little more hands-on
- Serves 2
- About $2.03 a serving
- 590 calories
- Vegetarian
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 6 oz rice noodles
- 3 cloves garlic, minced
- 3 cups broccoli, small florets and sliced stems
- 2 large eggs
From your pantry
- 2 tbsp vegetable oil, divided
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Each serving has about 590 calories, 16 g protein, 86 g carbs and 20 g fat, and costs about $2.03 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
Steps
Tap an underlined word for a quick explanation.
Soak the noodles in very hot tap water 10 minutes, until bendy. and with 1 teaspoon oil so they don’t stick.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 10 min
Dolly’s tip: They should bend but still feel firm, like undercooked spaghetti. They finish cooking in the pan, so don’t soak them soft.Stir the soy sauce, brown sugar, vinegar and 2 tablespoons water together.
Heat 1 tablespoon oil in a large over high heat until it . Add the garlic for 15 seconds, then the broccoli and 2 tablespoons water, and 3 minutes, until bright green and .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
High heatTimer: 3 min
Push the broccoli to one side, add the rest of the oil and crack in the eggs. Scramble them until just set with no runny parts.
High heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add the noodles and sauce, spread them out and let them sit 30 seconds, then . Repeat for about 3 minutes, until the noodles are glossy and in spots.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
High heatTimer: 3 min
Dolly’s tip: Letting the noodles sit is what gives them smoky, charred spots. Toss gently so they don’t break.with the pepper and serve with pepper flakes on the side.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
