Pad See Ew

Rinse and dry all produce. Place a large pot of salted water on to boil. Once boiling, add the rice noodles and cook, stirring frequently, until they’re barely tender, 1 to 3 minutes. Drain into a colander, rinse with cold water, and toss with 1 tsp vegetable oil to prevent sticking.

Trim the yellow squash and slice into half moons. Chop the bok choy. Deseed and mince the Thai chile. Peel and mince the garlic. Peel and thinly slice the onion. Chop the Thai basil and peanuts.

In a small bowl, whisk sweet soy, vegan worchestire, white vinegar, brown sugar, and tamari. Place a large skillet over medium-high with 1 tbsp vegetable oil. Once hot, add minced garlic, chile, and sliced onion. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add bok choy and summer squash and toss to combine. Cook until greens are just tender, about 1 to 2 minutes more.

To the skillet with the vegetables, add the cooked rice noodles and sauce. Toss to combine, making sure to separate the noodles as you go. Continue to cook, until the noodles are evenly coated with the sauce and begin to caramelize, about 2 to 3 minutes.

Add half of the chopped Thai basil and peanuts. Season noodles with salt and toss to combine.

Divide the pad see ew between your plates. Top with remaining chopped Thai basil and peanuts. Grab your chopsticks and dig in!