Tofu Pad See Ew
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This tofu pad see ew is a vegetarian Thai noodle stir fry made with flat rice noodles, bok choy, mushrooms, egg and extra firm tofu. It is best for a quick weeknight dinner or short-term meal prep because the rice noodles hold their texture best in the first couple of days. Make it when you want takeaway-style noodles without ordering takeaway.Note - ingredients can be approximate
Equipment
- Large wok, or large pan
Ingredients
- 350 g (12 ⅓ oz) extra firm tofu, see note 2
- 300 g (10 ½ oz) wide flat rice noodles, see note 1
- 3 bulbs bok choy, or Asian greens
- 2 cups mushrooms
- 4 eggs
- 2 tablespoon cornflour / corn starch
- 1 tablespoon soy sauce, all purpose
Sauce (or ½ cup store bought)
- 2 tablespoon soy sauce, all purpose
- 1 tablespoon dark soy sauce, or kecap manis
- 1 tablespoon oyster sauce, or mushroom sauce for vegetarian
- 1 tablespoon white vinegar, substitutions note 3
- 2 tablespoon brown sugar
- 2 cloves garlic
Instructions
Preparing
- Press 350 g (12 ⅓ oz) extra firm tofu by wrapping it in paper towel and placing it between 2 heavy objects for at least 15 minutes. This helps draw out excess liquid so the tofu browns instead of steaming.
- Mince 2 cloves garlic and then mix together with 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp white vinegar, 2 tbsp brown sugar. Set aside.
- Prepare 300 g (10 ½ oz) wide flat rice noodles according to packet instructions, minus 1 minute. Drain and rinse in cold water. They should be flexible but not completely soft as they’ll finish cooking in the sauce.
- Chop 3 bulbs bok choy and 2 cups mushrooms into bite-sized pieces.
- Cube or break the pressed 350 g (12 ⅓ oz) extra firm tofu into bite-sized pieces, then coat with 2 tbsp cornflour / corn starch and 1 tbsp soy sauce, all purpose. The tofu should look lightly coated, not clumpy.
- Lightly whisk 4 eggs in a small bowl so they’re ready to add to the pan.
Cooking
- Heat a large pan or wok over medium-high heat. Add the tofu and cook for about 2 minutes, turning as needed, until golden on the outside.
- Add the mushrooms and cook for about 3 minutes, or until they shrink, darken and release some of their liquid.
- Add the bok choy then push everything to one side of the pan.
- Add the eggs to the empty side and let them sit for about 30 seconds, then gently scramble until mostly set, about 2 minutes. Mix back in with the tofu and vegetables.
- Add the noodles and sauce to the pan. Toss gently until the noodles are coated in sauce and slightly caramelised, about 2 minutes. The noodles should look glossy, darker in colour and move through the pan without clumping.
- Serve with some spring onion, sesame seeds or chilli oil.
Notes
Note 1 - Wide flat noodles
Pad see ew is traditionally made with Sen Yai, which are very wide rice noodles, but I usually use pad thai noodles because they are easier to find in Australian supermarkets.
If you're looking to meal prep this for more than 2-3 days, I recommend wheat-based, long-life noodles as they stay firmer for longer
Note 2 - Extra firm tofu
Extra firm tofu works best because it holds its shape when stir fried with the noodles and sauce. Firm tofu can be used, but it may crumble more in the pan.
Note 3 - Vinegar
Substitutions - white wine vinegar, Chinese cooking wine, other white vinegars (slight variation in taste, but main purpose is to balance the sauce).
Storing
Store in an airtight container in the fridge for 4–5 days, noting the rice noodles are best within the first 2–3 days.
Reheating
Don't touch the noodles before reheating. Add splash of water/soy sauce and reheat 1 minute intervals in microwave for approx. 2-3 minutes.
Reheat on stove over high heat with a splash of oil. Move after noodles have reheated for approx. 5 minutes.
Nutrition
Calories: 546kcalCarbohydrates: 95gProtein: 27gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 1626mgPotassium: 2003mgFiber: 8gSugar: 19gVitamin A: 28386IUVitamin C: 285mgCalcium: 740mgIron: 8mg
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