Mushroom Pad See Ew
A meatless variation on the classic stir fry. Use your favorite kind of mushrooms and leafy greens.
Ingredients
Pad see ew sauce
- dark soy sauce1 part25 g
- soy sauce1 part25 g
- oyster sauce1 part25 g
- sugar1 part25 g
Base stir fry ingredients
- wide rice noodles150 g3 servings
- mushrooms, thinly sliced~1/2 lb225 g
- broccolini, roughly chopped1 bunch~200 g
- eggs, beaten2
- garlic, thinly sliced3-4 cloves
- white pepperto taste
- cooking oilfor stir frying
FAQ
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Method
Step 1: Prep the noodles & sauce
Make sure your noodles are soaking to rehydrate in advance. Use the package directions.
- Why soak the noodles? Boiling noodles will cause them to and stick together during the stir-fry process. Soaking the noodles allows them to soften but not stick together when drained.
Mix together all sauce ingredients in a container until well combined. This can be made ahead of time and stored in the fridge.
Step 2: Stir fry the eggs & greens
Set a wok or large pan over high heat and add a drizzle of oil to coat the bottom.
Pour in the beaten eggs and kind of swirl it around the pan. This should make it nice and fluffy with a little browning on the exterior. Chop it up a bit with the spatula, then remove to a bowl and set it aside.
Add another drizzle of oil and then toss in the sliced garlic along with the white pepper (you can use black pepper if you don’t have white).
- Let that for just 30 to 45 seconds before coming in with the chopped broccolini.
the mixture for about 1 to 2 minutes, then add just a drizzle of the stir fry sauce to the broccolini and mix that in.
- Remove from the pan and add to the bowl with the eggs.
Step 3: Brown the mushrooms
Add another drizzle of oil to the wok and toss in the sliced mushrooms. on high heat until their moisture has evaporated and they begin to take on on all sides.
Just like the broccolini, add a small squirt of the sauce to the mushrooms to season them and impart that beautiful dark color from the soy sauce.
Step 4: Bring it all together
Then add the broccolini and egg back to the wok, followed by the rice noodles that have been soaked and drained. Add just enough of the sauce to coat everything in the wok.
Mix everything together by continually for about 5 to 7 minutes.
Continue cooking the noodles until they are softened yet chewy, and have absorbed most of the sauce.
- During this time you can add a little more sauce or a touch of water if the noodles need more moisture to get to the perfect texture.
Lastly, taste it. Adjust if needed. Serve with a few extra cranks of white pepper.
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Keith McBrayer
Ingredients
Pad see ew sauce
- dark soy sauce1 part25 g
- soy sauce1 part25 g
- oyster sauce1 part25 g
- sugar1 part25 g
Base stir fry ingredients
- wide rice noodles150 g3 servings
- mushrooms, thinly sliced~1/2 lb225 g
- broccolini, roughly chopped1 bunch~200 g
- eggs, beaten2
- garlic, thinly sliced3-4 cloves
- white pepperto taste
- cooking oilfor stir frying
Method
Step 1: Prep the noodles & sauce
Make sure your noodles are soaking to rehydrate in advance. Use the package directions.
- Why soak the noodles? Boiling noodles will cause them to and stick together during the stir-fry process. Soaking the noodles allows them to soften but not stick together when drained.
Mix together all sauce ingredients in a container until well combined. This can be made ahead of time and stored in the fridge.
Step 2: Stir fry the eggs & greens
Set a wok or large pan over high heat and add a drizzle of oil to coat the bottom.
Pour in the beaten eggs and kind of swirl it around the pan. This should make it nice and fluffy with a little browning on the exterior. Chop it up a bit with the spatula, then remove to a bowl and set it aside.
Add another drizzle of oil and then toss in the sliced garlic along with the white pepper (you can use black pepper if you don’t have white).
- Let that for just 30 to 45 seconds before coming in with the chopped broccolini.
the mixture for about 1 to 2 minutes, then add just a drizzle of the stir fry sauce to the broccolini and mix that in.
- Remove from the pan and add to the bowl with the eggs.
Step 3: Brown the mushrooms
Add another drizzle of oil to the wok and toss in the sliced mushrooms. on high heat until their moisture has evaporated and they begin to take on on all sides.
Just like the broccolini, add a small squirt of the sauce to the mushrooms to season them and impart that beautiful dark color from the soy sauce.
Step 4: Bring it all together
Then add the broccolini and egg back to the wok, followed by the rice noodles that have been soaked and drained. Add just enough of the sauce to coat everything in the wok.
Mix everything together by continually for about 5 to 7 minutes.
Continue cooking the noodles until they are softened yet chewy, and have absorbed most of the sauce.
- During this time you can add a little more sauce or a touch of water if the noodles need more moisture to get to the perfect texture.
Lastly, taste it. Adjust if needed. Serve with a few extra cranks of white pepper.
