Thai-Inspired Pad See Ew
with Baby Broccoli & Shredded Cabbage
- Soy
- Sesame
- Wheat
- Milk
This Thai-inspired vegetarian pad see ew combines chewy, thick rice noodles with tender baby broccoli and onion in a glossy sauce of sweet soy glaze, Sriracha, and vegetarian oyster sauce. Wilted cabbage-carrot slaw adds crisp texture while butter enriches the sauce. Finished with fresh scallion greens, this satisfying dish has the perfect balance of sweet, savory, and spicy flavors.
Ingredients
4 tablespoon
Vegetarian Oyster Sauce
(Contains: Soy)
1 unit
Onion
1 unit
Baby Broccoli
5 teaspoon
White Wine Vinegar
6 ounce
Thick Rice Noodles
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
3 clove
Garlic
2 unit
Scallions
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Add a drizzle of oil to a large pot of water and bring to a boil. Wash and dry produce.
-
Halve, peel, and thinly slice onion. Trim thick ends from baby broccoli. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
-
In a medium bowl, combine oyster sauce, sweet soy glaze, Sriracha, vinegar, and ¼ cup water (½ cup for 4 servings).
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 6-8 minutes.
-
Drain and rinse under cold water.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and baby broccoli; cook, stirring occasionally, until softened, 5-7 minutes.
-
Add garlic, scallion whites, coleslaw mix, a pinch of salt, and pepper; cook, stirring, until garlic is fragrant and coleslaw mix has wilted, 2 minutes more.
-
Add drained noodles and soy-Sriracha sauce; stir to combine. Bring to a simmer, then remove from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings).
-
Divide pad see ew between plates. Garnish with scallion greens and serve.
