Easy Pad See Ew Recipe

a photo of tofu pad see ew in a large pan on a dark background

Pad See Ew is a cousin to Pad Thai and is bursting with savoury, sour and umami flavours with the caramelisation of the noodles and marinated tofu and Asian veg.

note - ingredients can be approximate

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Thai

Servings people

Calories 587 kcal

Ingredients

Stir Fry

200 g (7 oz) wide flat rice noodles, See Note 1
15 g (1 tablespoon) extra virgin olive oil
100 g (3 ½ oz) bok choy , approx.1 bunch], sliced (See Note 2)
100 g (1 cups) mushrooms, sliced
2 large eggs, lightly whisked
350 g (12 oz) extra firm tofu
5 g (2 teaspoon) cornflour
10 g (2 teaspoon) soy sauce

Sauce

10 g (2 teaspoon) dark soy sauce, or kecap manis
10 g (2 teaspoon) oyster sauce
15 g (1 tablespoon) soy sauce
10 g (2 teaspoon) white vinegar
20 g (2 tablespoon) brown sugar
1 clove garlic, crushed, subs note 3

Instructions

Prepare

Wrap 350 g (12 oz) extra firm tofu in paper towels and place between a cutting board and heavy object (e.g. pan or cookbook) for 15 minutes to press.
In the meantime, slice 100 g (3 ½ oz) bok choy and 100 g (1 cups) mushrooms. Whisk 2 large eggs.
Crush or mince 1 clove garlic and mix together with rest of soy ingredients: 10 g (2 teaspoon) dark soy sauce, 10 g (2 teaspoon) oyster sauce, 15 g (1 tablespoon) soy sauce, 10 g (2 teaspoon) white vinegar, 20 g (2 tablespoon) brown sugar
Cube or break apart tofu into bite sized chunks. Add to a bowl with 5 g (2 teaspoon) cornflour and 10 g (2 teaspoon) soy sauce. Toss to coat.

Cook

Heat 15 g (1 tablespoon) extra virgin olive oil in a large pan over high heat. then add tofu.
Once pan is hot, add tofu and allow to brown, flipping every minute (approx 5 minutes or until golden brown).
In the meantime, cook 200 g (7 oz) wide flat rice noodles per package instructions (this is normally rehydrating the flat rice noodles in hot water).
Drain and rinse in cold water once done.
Add 100 g (1 cups) mushrooms to pan and cook for 2 minutes. Add 100 g (3 ½ oz) bok choy and cook for another 2 minutes.
Push the contents to one side of the pan and pour the 2 large eggs on the other side. Allow to cook for 1 minute, then scramble using a spatula or wooden spoon and mix into the rest.
Add tofu, sauce and noodles into the pan. Toss gently until the sauce coats the noodles.
Serve.

Video

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Notes

Note 1 - Noodles

Traditional Pad See Ew recipes have quite wide noodles. The widest you can find in the supermarkets are Pad Thai noodles. I use these for this recipe. If you want to venture to an Asian supermarket, you could find thicker noodles there.

Note 2 - Bok Choy

Traditionally, the recipe calls for Chinese broccoli. Sometimes this can be difficult to find so I typically use bok choy or another Asian leafy green. This can be substituted for your preferences.

Note 3 - Garlic

Substitute ½ teaspoon crushed garlic

Storing

Store in an airtight container in the fridge for up to 4 days.

Reheating

Drizzle water over the noodles and don't touch them. Reheat for 1 minute to loosen then mix. Reheat for a further 1-2 minutes until heated through.

Nutrition

Calories: 587kcalCarbohydrates: 81gProtein: 21gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 109mgSodium: 1136mgPotassium: 1168mgFiber: 5gSugar: 13gVitamin A: 12752IUVitamin C: 129mgCalcium: 378mgIron: 5mg

Keyword Meal Prep Recipe, Pad See Ew, Pad See Ew Recipe, Vegetable Pad See Ew

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