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Vegan Pad See Ew - deliciously light but deceptively filling quick lunch or dinner, crammed with fresh veggies and Asian flavours - Vegan and Gluten Free | thecookandhim.com

Vegan Pad See Ew

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 2 portions

Ingredients

  • 120g tenderstem broccoli
  • 20g jumbo peanuts
  • 6 spring onions – finely sliced
  • 3 large cloves garlic – peeled and crushed
  • small thumb of ginger – peeled and grated
  • 1 red pepper – deseeded and cut into thin strips
  • drizzle of olive oil
  • 2 tsp sesame oil
  • 1 pack Fry’s Family Food Rice Protein Stir Fry Strips
  • 1 tblsp light soy sauce
  • 300g cooked rice noodles
  • handful bean sprouts
  • salt and pepper

Optional

  • 1 tsp sriracha sauce
  • 1 tsp dried chilli or red pepper flakes

Instructions

  1. Put the broccoli into a small saucepan with a pinch of salt and cover with boiling water.  Simmer for 5 minutes until just starting to soften.  Drain and set aside
  2. Put the peanuts into a small frying pan along with a pinch of salt and dry fry over a medium heat, tossing or stirring frequently until golden and lightly toasted - takes around 5 minutes
  3. In a large wok warm the olive and sesame oils then add the spring onions, garlic, ginger and pepper strips.  Stir fry until just starting to soften
  4. Add the rice protein stir fry strips and cook over a low heat for another 5 minutes until lightly golden, stirring frequently
  5. Add the soy sauce, rice noodles and cooked broccoli and give everything a good stir, making sure the noodles are well coated.  If the whole thing is looking a little dry don't be afraid to add a splash or two of water
  6. Check the seasoning and add a few grinds of pepper and a pinch of salt if needed
  7. Stir in the beansprouts and optional sriracha sauce and dried chilli or red pepper flakes
  8. Serve immediately sprinkled with the salty peanuts

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-pad-see-ew/