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Craving some aromatic Pad see ew? Fear not, we've got just the thing! Our rendition of the Thai classic is loaded with nutritious ingredients, you won't believe it's good for you!
8 ounces wide rice noodles
2 tablespoons olive oil
2 tablespoons tamari
1 tablespoon rice malt syru
Crushed red chilli flakes (optional, for heat)
Lime wedges, for serving
Fresh cilantro, for garnish
Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
In a large skillet or wok, heat the olive oil over medium-high heat.Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the vegetables and tofu to the skillet and stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add the cooked rice noodles to the skillet and pour in the tamari, rice malt syrup, and vinegar. Toss everything together to coat the noodles and evenly distribute the sauce.