Thai Vegetarian Pad See Ew with Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A stir-fry of wide rice noodles, mushrooms, and soy sauce with a side of garlic chili oil. This thai-inspired vegetarian (gluten-free) ready in about 35 minutes pairs wide rice noodles, mushrooms, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz wide rice noodles
• 1 cup mushrooms
• 3 tbsp soy sauce
• 2 cloves garlic
• 1/2 cup broccoli
• 1 tsp chili oil

Instructions

1. Step 1: Fill a large bowl with warm water, add the 8 oz wide rice noodles, and soak for 15-20 minutes until pliable but still firm to the touch. Drain thoroughly in a colander, then rinse under cold running water for 1 minute to remove excess starch. Tip: Over-soaking can make noodles mushy, so check texture every 5 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add the 2 cloves garlic, sliced thinly, and sauté for 30 seconds until fragrant. Add the 1 cup mushrooms, sliced into 1/4-inch thick pieces, and cook for 3-4 minutes until their edges are golden brown and release moisture. Add the 1/2 cup broccoli, cut into 1/2-inch florets, and stir-fry for 2-3 minutes until bright green and tender-crisp. Tip: Avoid overcrowding the pan—cook in batches if needed to prevent steaming.
3. Step 3: Add the drained rice noodles to the skillet, along with 3 tbsp soy sauce. Toss everything together with tongs, ensuring the noodles are evenly coated in sauce. Cook for 5 minutes, stirring frequently, until the noodles absorb the soy sauce and become glossy. Tip: If the mixture seems dry, add 1-2 tbsp water to prevent sticking.
4. Step 4: Remove the skillet from heat. Drizzle the 1 tsp chili oil evenly over the pad see ew, then gently stir to combine. The sauce should be glossy and well-integrated, with a slight sheen from the oil. Tip: For extra flavor, add a squeeze of lime juice before serving.
5. Step 5: Transfer the pad see ew to a serving dish, and serve immediately while hot, garnished with additional chili oil or sesame seeds if desired. The dish should have a vibrant green color from the broccoli, a savory umami depth from the soy sauce, and a subtle spicy heat from the chili oil.