Pad see ew
For the Noodles:
8 oz. flat rice noodles
2 tbsp soy sauce
2 tsp hoisin sauce
2 1/2 tsp minced garlic
1 tsp honey
1 tsp coconut sugar or brown sugar
1 tsp gochujang oil (optional)
1/4 tsp umami spice (optional)
scallion (optional garnish)
Ingredients: Yields: 1
For the Vegetables:
1/2 cup broccoli florets
1/4 cup water chestnuts (sliced)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tbsp soy sauce
1/2 tsp minced garlic
Cook the flat rice noodles according to the package instructions. Drain and set aside.
Heat a skillet or wok over medium heat. Add the broccoli along with soy sauce, minced garlic, onion powder, and garlic powder. Sauté for 8-10 minutes until tender. Remove from the skillet and set aside.
In the same skillet, add minced garlic, hoisin sauce, soy sauce, honey, coconut sugar, and umami spice to the skillet. Stir well to combine.
Toss in the cooked rice noodles, making sure they are evenly coated with the sauce.
Add the sautéed broccoli and water chestnuts to the skillet. Toss everything together and cook for an additional 2-3 minutes to blend the flavors.
Serve with a drizzle of gochujang oil and enjoy!
Directions
