Pad See Ew Talay

Pad See Ew Talay is a delightful vegan twist on a classic Thai seafood dish, featuring wide rice noodles stir-fried with an array of colorful vegetables and plant-based seafood alternatives. This dish is rich in flavor, combining the smoky taste of soy sauce with a hint of sweetness and a touch of spice.

Ingredients

• Rice noodles - 200 grams
• Soy sauce - 3 tablespoons
• Dark soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Broccoli florets - 100 grams
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Mushroom (sliced, such as oyster or shiitake) - 100 grams
• Tofu (firm, sliced) - 150 grams
• Lime (for garnish) - 1
• Cilantro (for garnish) - a handful

Steps

1. Soak the rice noodles in warm water for about 20 minutes or until soft, then drain and set aside.
2. In a bowl, mix the soy sauce, dark soy sauce, and maple syrup; set aside.
3. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
4. Add the sliced tofu and cook until golden brown on all sides, about 5 minutes. Remove tofu from the pan and set aside.
5. In the same pan, add the broccoli, bell pepper, carrot, and mushrooms. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
6. Add the drained rice noodles to the pan with the vegetables, pour in the sauce mixture, and toss everything together, cooking for another 2-3 minutes until well combined.
7. Return the tofu to the pan and gently mix it in. Cook for an additional minute to heat through.
8. Serve hot, garnished with lime wedges and fresh cilantro.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 68 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 1090 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, aiding muscle health.
• Packed with vitamins and minerals from a variety of colorful vegetables.

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