Vegetarian Pad See Ew

1. 1

   Cook or soak the rice noodles according to package directions until they're just soft. Drain and toss with a teaspoon or two of the oil. Set aside.

2. 2

   Whisk the eggs with a teaspoon or two of the soy sauce. Set aside.

3. 3

   In a wok over high heat, heat 1 tablespoon of the oil. Add the garlic and stir fry for about 30 seconds, then add the cabbage or other green veggie. Cook, tossing constantly, for a few minutes, until the cabbage is wilted. Remove from the wok to a plate.

4. 4

   Add another tablespoon of the oil, heat for a moment, then throw in the noodles. You want to get some brown parts on the noodles, so don't stir constantly. Drip in a few tablespoons of black soy sauce and toss to coat. Add the fish sauce, the sugar, and the juice from one of the lemon wedges and mix. Taste a noodle to see if you need any more black soy sauce or sugar to balance the flavors.

5. 5

   Add the cabbage and garlic to the noodles. Toss for a moment, then pull everything to one side of the wok and pour in the eggs. Let cook for a moment, then scramble a bit and when they're fully cooked, toss back in with the rest of the noodles.

6. 6

   Serve immediately, garnished with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.