Pad See Hew
A recipe from the Good Food collection.
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Pad See Hew
- In a small bowl, mix together the kecap manis, soy sauce, sambal oelek and sugar. Set aside.
- In a large wok, heat 1 tablespoon of the oil over high heat and swirl to coat the side. Add the eggs and cook for about 1 minute, pushing the outside cooked areas into the centre as they cook. When the egg has set, transfer the omelette to a cutting board and cut into 1 cm (½ inch)-wide strips. Set aside.
- Heat the remaining oil in the wok. Add the tempeh and stir-fry for 2–3 minutes, or until just golden. Remove with a slotted spoon and drain on paper towels.
- Stir-fry the garlic in the wok for 30 seconds. Add the broccoli and cook, tossing the wok, for 2–3 minutes. Add the noodles and kecap manis mixture and stir-fry for a further 2–3 minutes. Add the tempeh and omelette strips and toss to combine and heat through.
- Divide the noodle mixture among serving bowls. Sprinkle with the chilli and peanuts and serve with lime wedges.
This vegetarian version of the Thai rice noodle dish uses tempeh in place of meat. Like tofu, tempeh is made from split soya beans, but has a deep, nutty flavour and more protein, fibre and vitamins than tofu.
Sambal oelek is a hot paste made from crushed fresh red chillies, mixed with salt and vinegar.
Fresh rice noodles can be thick or thin, or sold in a sheet that can be cut to the desired width. To loosen and separate the noodles, simply rinse them in hot water, then drain. They are added to stir-fries or simmered dishes near the end of cooking as they only need to be heated through
You'll find all these ingredients in Asian grocery stores and large supermarkets