One of my favorite dishes to order at Thai restaurants. Now that I know how simple it is to make, I’m not sure I can ever allow myself to order it at a restaurant again!
Pad See Ew uses chow fun, a flat and wide rice noodle which I bought fresh but is sold dried as well. It also calls for seitan, a wheat gluten product often used to mimic meat; next time I’ll substitute with tofu, dried bean curd, or an extra veggie instead. The veggie called for in the recipe was Chinese broccoli but I used bok choy in this case, which was a fine substitution for taste and texture, but less ideal for color variety since the vegetable is largely white like the noodles.
What do you think?
Recipe from Vegan Yum Yum