High Protein Pad See Ew
Elevate your stir-fry game with this High Protein Pad See Ew, a delicious twist on the classic Thai noodle dish. Packed with protein-rich extra firm tofu and scrambled eggs, this hearty meal is balanced by vibrant veggies like broccoli, carrots, and green onions for a satisfying blend of flavors and textures. Perfectly chewy rice noodles are tossed in a savory blend of soy sauce, oyster sauce, and dark soy sauce, creating a rich umami profile that’s irresistible. Ready in just 35 minutes, this nutritious recipe is ideal for busy weeknights and makes four generous servings. Whether you’re a vegan protein enthusiast or simply crave a healthy yet indulgent takeout favorite, this recipe delivers bold flavor, comfort, and nourishment in every bite.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 400 grams extra firm tofu
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 3 cloves garlic
- 150 grams broccoli
- 1 medium carrot
- 2 large egg
- 3 tablespoons peanut oil
- 3 stalks green onions
- 0.5 teaspoon black pepper
Instructions
Soak the rice noodles in hot water for about 10 minutes, or until they are soft but not mushy. Drain and set aside.
Cut the tofu into bite-sized cubes. Heat 1 tablespoon of peanut oil in a non-stick skillet over medium heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, and dark soy sauce. Set aside.
Mince the garlic cloves and set aside. Thinly slice the broccoli, and cut the carrot into thin julienne slices. Chop the green onions into 1-inch pieces.
In the same skillet, heat 2 tablespoons of peanut oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced broccoli and carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs lightly, then mix with the vegetables.
Add the drained rice noodles, cooked tofu, and sauce mixture to the skillet. Toss everything together gently to coat the noodles and ingredients in the sauce.
Continue to stir-fry over medium heat for 2-3 minutes until everything is heated through and well combined.
Sprinkle with black pepper and chopped green onions. Serve hot and enjoy your high protein Pad See Ew!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 8.4 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2971 mg | 229% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
