Ingredients
Tofu
- 350 g tofu, cut into bite-sized 1-inch rectangles
- 1 tsp sesame oil
- 1 tsp crushed sea salt flakes
- ¼ tsp white pepper
- ½ tsp Chinese five-spice powder (optional)
- 2 tbsp cornstarch
Pad See Ew
- 3 tbsp peanut oil (or vegetable oil)
- 250 g dry wide flat rice noodles (or 500 g fresh sen yai noodles)
- 2 tbsp peanut oil (or grapeseed oil)
- 5 garlic cloves, minced
- 4 stems Chinese broccoli (gai lan), cut into bite-sized pieces
- 2 eggs, whisked
- 2 tbsp light soy sauce
- 2 tbsp dark sweet soy sauce (kecap manis)
- 2 tbsp oyster sauce
- 2 tsp fish sauce
- 2 tbsp coconut sugar (or brown sugar)
- 2 tbsp water
- red chili flakes and lime wedges, to serve
Directions
- Cook noodles per package instructions (see notes for noodle prep).
- Toss tofu with sesame oil, salt, white pepper, five-spice, and cornstarch in a bowl.
- Mix light soy sauce, dark sweet soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl.
- Heat oil in a large wok on high. Add tofu and stir-fry 2-3 minutes, tossing constantly until golden.
- Add garlic and stir-fry a few seconds. Add Chinese broccoli and stir-fry until greens are glossy.
- Push everything to one side of the wok. Add whisked egg to the empty space and stir-fry, breaking it up as it cooks. Mix egg into the rest of the ingredients.
- Add noodles and sauce. Toss constantly 3-4 minutes until thoroughly mixed and hot throughout.
- Serve hot with crushed red chili flakes and lime wedges.
Notes
- Noodles: Traditional pad see ew uses fresh wide rice noodles (sen yai). If unavailable, use dry pad Thai noodles or the widest flat rice sticks — soak in boiling water 4-5 minutes until softened, then drain. Fresh noodles just need a quick microwave to soften.
- Vegetarian: Substitute fish sauce with lime juice and oyster sauce with vegetarian oyster sauce or hoisin.
- Vegan: Skip the egg. Substitute fish sauce with lime juice and oyster sauce with vegetarian oyster sauce or hoisin.
- Gluten-free: Ensure all sauces used are gluten-free.