Volume VEasternThai
Inspired by: Phat si-io
- All year
Soft Rice Noodles with Gai Lan (Pad See Ew-style)
NoodlesNoodle
- Serves
- 4
- Portion
- ≈250 g
- Time
- 25 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice noodles (dry) | fresh wide rice noodles | 300 g | 1500 g | |
| Gai lan (Chinese broccoli) | Chinese broccoli | 250 g | 1250 g | |
| Tofu, firm | firm, sliced | 200 g | 1000 g | |
| Sesame (til) oil | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Ginger, fresh | 2 tsp | 8 g | 40 g | |
| Soy sauce / tamari (gluten-free) | 2 tbsp (light + dark) | 30 ml | 150 ml | |
| Jaggery (gur) | 2 tsp | 10 g | 50 g | |
| Black pepper | white pepper | 0.5 g | 2.5 g | |
| Vegetable stock (no onion–garlic, home-made) | ¼ cup | 60 ml | 300 ml |
Method
How to cook it
Step 1: Separate noodles (warm briefly if refrigerated).
Step 2: Stir-fry tofu golden; add ginger and gai lan stems 2 minutes, then leaves.
Step 3: Add noodles, soy, jaggery and stock; toss until glossy and soft.
Step 4: Season with pepper.
Nutrition
Per serving, estimated
419kcal
Energy
13.8g
Protein
10.3g
Fat
67.1g
Carbohydrate
4g
Fibre
1.1g
Salt
Moderate salt · 1.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEgg and garlic→Totofu and ginger
- FromFish sauce→Tosoy
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