This veggie-filled spin on the traditional Pad See Ew sees your plate loaded with rice noodles and spiralized veggie noodles. It is fantastic for all the veggie smugglers out there, or even those just trying to cut back on the carbs, and get some more vegetables into their diet.
Vegetable Loaded Pad See Ew
These days when a recipe says it is 'loaded' you will be expecting it to be loaded with all sorts of goodness like blue cheese, cream, and bacon.
Here, we are going to go in the totally opposite direction, and instead, load a pad see ew with lots of extra vegetables.
Vegetable noodles to be exact.
I for one am in love with spiralized veggie noodles and have been using them in everything lately.
My kids (and most kids if we are being honest) are in love with normal noodles.
So a combination of both was inevitable, and it works brilliantly.
NOTE: This is not a traditional Pad See Ew. I am not in any way, shape, or form saying that it is. This is a spin on the traditional dish using more veggies and everyday ingredients.
You will need:
- rice stick noodles: these can be found in the Asian or International section of most well-stocked grocery stores. They come in dried form;
- dark soy sauce
- honey or maple syrup
- oyster sauce
- white cooking vinegar
- coconut sugar: brown sugar or coconut palm sugar can be sued here instead;
- avocado oil or other cooking oil of choice
- fresh garlic: fresh is best, but dried garlic or pre-prepared garlic can always be used in a pinch;
- chicken thigh: or sub in some chicken breast if preferred;
- egg: average-sized egg;
- Chinese broccoli: this is becoming more and more widely available in good grocery stores, however, you can sub in some broccolini if Chinese broccoli cannot be found.
It's a pretty long list, but other than the Chinese broccoli should be mostly ingredients you will have on hand if you have a well-stocked pantry and fridge.
Tips, Tricks, and Substitutions
This is a super quick and easy dish that will work great on a busy weeknight.
I made this version using chicken thighs, but it also works well with shrimp or tofu.
If you are into veggie smuggling then this is a great dish for you.
Otherwise, it's just a great way to get more veg into your own diet, which can't be a bad thing at all!
You will need a vegetable spiraliser to spiralize the carrot and zucchini.
These can be found in most kitchenware shops or on Amazon.
As we are not spiralizing a lot of vegetables, a handheld device would be fine.
After spiralising the carrot and zucchini into noodle-like shapes, they are boiled a little with the rice stick noodles so that they become soft and slippery like a regular noodle.
Alternatively, you can leave the vegetable noodles raw, but they will be a lot crunchier, something which I find kids don't tend to enjoy.
Storage and Meal Prep
This vegetable loaded pad see ew should be served as soon as it is ready.
The heat from the dish will continue to cook the vegetable noodles, so leaving it for too long may lead to soggy vegetables.
Leftovers should be stored in an airtight container in the fridge.
Meal Prep Tips
If you like to have elements of your meal prepped in advance you can:
- Make up the sauce and keep stored in a glass jar with a lid in the fridge until needed
- Spiralize the vegetables and keep stored in an airtight container in the fridge until needed
More dishes using lots of vegetables
We love adding lots of extra veggies to our meals.
Check out these recipes:
- Leek Noodles with Hazelnut Oil and Crème Fraîche
- Lemongrass Beef Brisket Noodle Soup
- Vietnamese Pork and Riced Broccoli Bowl
- Vegetable and Pork San Choy Bow
- And for something not so vegetable loaded try this Char Siu from Allways Delicious
Loaded Pad See Ew
- 3.5 oz rice stick noodles
- 1 large carrot spiralised into noodle shape
- 1 large zucchini spiralised into noodle shape
- 1 ½ tablespoon dark soy sauce
- 1 tablespoon honey or maple syrup
- 2 tablespoon oyster sauce
- 2 tablespoon tamari sodium reduced soy sauce
- 2 teaspoon white cooking vinegar
- 2 teaspoon coconut sugar
- 2 tablespoon water
- 2 tablespoon avocado oil
- 2 cloves garlic
- 2 chicken thigh cut into thin slices
- 1 large egg
- 4 cups Chinese broccoli leaves separated from stems (stems cut vertically into thin sticks)
- Prepare noodles according to packet instructions. Add in the spiralised carrots and zucchini and cook with the noodles. Drain when ready.
- Combine the sauce ingredients (dark soy sauce, maple syrup, oyster sauce, tamari, vinegar, coconut sugar and water) and set aside
- Place wok on high heat. Add the oil and mince the garlic straight in. When the garlic starts to turn a golden colour, add the chicken and Chinese broccoli stems. Stir fry for a minute or so.
- Move the chicken and Chinese broccoli to the side, crack the egg in, and scramble. It will stick to the wok, this is fine.
- Add the noodles, the Chinese broccoli leaves and the sauce. Mix everything together to ensure the sauce coats everything. Once the leaves start to wilt, turn off the heat and serve.
- Enjoy! (I like mine with some chilli sauce, but that's up to you )
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.