I recently found some very wide rice noodles at my local Asian supermarket. Intrigued, I bought them and decided to experiment. According to the package, these noodles are used traditionally in the Thai dishes pad kee mao and pad see ew. After doing some research, I came up with my own spin on these Thai classics. This stir fry is very easy and quick to make, and here’s the recipe!
yield: 2-3 dinner portions
2 tablespoons low sodium soy sauce (if you use regular soy sauce, use less because the dish may otherwise become too salty)
2 tablespoons coconut aminos (a possible substitute is simply adding more soy sauce, but watch the salt levels)
2 tablespoons vegetarian stir fry sauce (I used Lee Kum Kee brand, which is what I found at the Asian supermarket. Another sweet/salty Asian style sauce would also work, or substitute a bit of soy sauce mixed with sugar or another sweetener for a different taste.)
1 1/2 teaspoons fresh grated ginger
2 teaspoons sambal oelek (chili paste)
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon agave nectar (or another sweetener)
for stir fry:
7oz dry rice noodles (I used Three Ladies Brand and the package label said “rice sticks” followed by “pad kee mao” and “pad see ew.” Any other type/shape of rice noodles should also work fine as a substitute.)
veggies (I used asparagus, kale, and carrots, but you can use whatever you like! I used about double the volume of veggies as I did rice noodles)
1/2 block tofu (7oz)
1/4 cup basil, torn
coconut oil, for cooking (or your cooking oil of choice)
edible flower petals (optional, for garnish)
prepare the sauce by mixing together soy sauce, coconut aminos, vegetarian stir fry sauce, ginger, sambal, sesame oil, rice vinegar, agave and set aside.
squeeze out the excess moisture from the tofu and mash it with a fork. cook rice noodles according to package (do not cook for the entire time, as the noodles will continue to cook in the pan when stir fried). heat cooking oil to medium/high heat in a wok or large fry pan and add the tofu. when the tofu is almost lightly brown, add the veggies and cook until nearly tender. add the cooked rice noodles and prepared sauce until all the ingredients are well combined. mix in the basil after removing from the heat. garnish with edible flower petals if desired and enjoy!