Once again, I was craving Thai food but didn’t want allllll the sugar that Americanized Thai dishes normally contain.
Yeah, apparently real deal Thai food is less sweet and more savory.
And therefore healthier.
Don’t get me wrong, I do loveee me some sugary pad see ew.
But a lot of recipes out there call for oyster sauce or fish sauce or both… who knows what they actually throw in your take out box.
For some reason that stuff kind of weirds me out.
This recipe is quite simple and you don’t have to invest in a big bottle of fishy sauce.
So it’s vegetarian, yay yay!
Leave out the egg and you’ve got yourself a vegan situation.
I’m always a happy camper (the warm weather, zero bugs, actual flushing toilets kind) when I can get my hands on fresh rice noodles, but dried, boxed rice noodles will do.
Bonus points if you grab brown rice noodles.
For protein we’re cubing up firm tofu, but if you do enjoy meat, feel free to use chicken instead.
Crisp-tender broccoli and fresh baby spinach introduce some much welcomed green.
Peas and carrots would be nice too.
The more the merrier when it comes to veggies on my plate.
The simple sauce is composed of reduced sodium tamari, dark soy sauce (pick up a gluten-free brand if necessary), coconut sugar, crushed red pepper flakes, fresh ground black pepper, and a splash or two of rice vinegar to balance out all the flavors.
Now put that wok to work!
P.S. Adjust the ingredients to suit your taste. Enjoy a sweeter dish? Toss in more coconut sugar. Want to spice it up? Go crazy with the red and black pepper.
P.P.S. Be sure to carefully fold all of your ingredients together when cooking. The noods and tofu are quite delicate.
P.P.P.S. If your tummy can handle garlic, chopped up a few cloves and add those guys in right before the noodles and tofu.