Vegan Pad See Ew (Thai Stir-Fried Noodles)

Ingredients

• 1 lb Wide rice noodles
• 1 bunch Chinese broccoli (gai lan)
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 4 tbsp Coconut aminos
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Dark brown sugar
• 1/2 tsp Black pepper

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (approximately 212°F / 100°C). Add the 1 lb of wide rice noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2Wash the 1 bunch of Chinese broccoli under cold running water. Separate the stems from the leaves. Cut the stems into 1/2-inch (1.3 cm) pieces and the leaves into 1-inch (2.5 cm) pieces. Peel the 3 cloves of garlic and mince them finely.
3. 3Place a large wok or a 12-inch (30 cm) skillet over high heat (approximately 400°F / 200°C surface temperature). Add the 2 tbsp of vegetable oil. Once the oil is shimmering, add the minced 3 cloves of garlic and stir-fry for 30 seconds, until it becomes fragrant and lightly golden, being careful not to let it burn.
4. 4Add the 1 bunch of Chinese broccoli stems to the wok and stir-fry for 1 minute. Then, add the 1 bunch of Chinese broccoli leaves and continue to stir-fry for another 2-3 minutes, until the broccoli is bright green and slightly tender when pierced with a fork.
5. 5Add the cooked 1 lb of wide rice noodles to the wok. Pour in the 4 tbsp of coconut aminos, 1 tbsp of maple syrup, 1 tbsp of rice vinegar, 1 tsp of dark brown sugar, and 1/2 tsp of black pepper. Using tongs or a spatula, stir everything together gently for 3-5 minutes over high heat, ensuring the noodles are evenly coated with the sauce and heated through, until the sauce slightly thickens and clings to the noodles.
6. 6Serve the Vegan Pad See Ew immediately while hot.

Substitutions

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