Red Meat Allergy Friendly Vegetable Pad See Ew
Total time45 min
Prep time20 min
Cook time15 min
4.8(11)
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz wide dried rice noodles
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp maple syrup
- 1 tsp rice vinegar
For the stir-fry
- 3 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups broccoli florets, cut into bite-sized pieces
- 2 heads baby bok choy, halved lengthwise
- 1 large carrot, julienned or thinly sliced
- 4 large eggs
- 3 scallions, thinly sliced (green tops only)
- ¼ tsp white pepper
- salt, to taste
For serving
- lime wedges, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Place the rice noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until pliable and just barely tender but still with some resistance — they will finish cooking in the wok. Drain and toss with 1 tsp of the avocado oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, and rice vinegar until combined. Set aside.
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