Seasons Pad See Ew

Craving an authentic, restaurant-quality Pad See Ew at home? This quick, easy stir-fry noodle dish bursts with fresh vegetables and bold flavors. Our signature stir-fry sauce combines the rich umami of Garlic Infused Olive Oil and the deep, savory-sweet notes of Teriyaki Infused Dark Balsamic, making it perfect for Asian-inspired cooking. Ready in under 30 minutes, this recipe delivers the ultimate Thai comfort food experience, simple, delicious, and perfect for busy weeknights!

Try it with your favorite stir-fry vegetables and enjoy a restaurant-worthy meal at home.

Serves 4

Ingredients: 

3 tablespoons Garlic Infused Olive Oil, divided 

2 eggs, beaten 

1 cup red bell pepper, sliced 

2/3 cup scallions, thick sliced 

2 cups Chinese broccoli or baby spinach 

1 tablespoon soy sauce 

1 tablespoon oyster sauce 

2 tablespoons Teriyaki Infused Dark Balsamic

2 teaspoons Apple Cider Vinegar 

1 teaspoons granulated sugar 

1 pkg. wide rice noodles, cooked according to the instructions on the package 

Pinch sesame seeds 

Lime wedges, for serving

Instructions 

Heat one tablespoon of Garlic Infused Olive Oil in a large wok or skillet over medium-high heat. Once hot, add the eggs, and scramble until fluffy, about 3 minutes. Once cooked, remove from the wok, and set aside on a clean plate. 

Heat another tablespoon of Garlic Infused Olive Oil and, once hot, add the red bell peppers and scallions. Stir-fry until tender-crisp and lightly seared for about 3 minutes. Remove from the wok and set aside with the eggs. 

Heat the remaining tablespoon of Garlic Infused Olive Oil and, once hot, add the greens. Stir-fry until wilted, for about 2 minutes. Remove from the wok and set aside. 

Reduce the heat to medium-low and add the soy sauce, oyster sauce, Teriyaki Infused Dark Balsamic, apple cider vinegar, and sugar to the wok, whisk to combine. Bring to a very low simmer, stirring occasionally. 

Once simmering, add the cooked noodles and toss in the sauce. Cook just long enough for the sauce to adhere to the noodles and for them to reheat. Right before serving, add the cooked eggs, bell peppers, scallions, and greens to the wok and toss to combine. 

Divide the noodles between plates and sprinkle with sesame seeds. Serve with lime wedges on the side.