Vegetarian – can be made vegan
Check out my Tofu Pad See Ew recipe below!
Pad See Ew is the ultimate comfort between the noodles, luscious broccoli, and vegetarian stir fry sauce! It’s so simple but the flavors blend seamlessly together. The sauce is also not super complicated the way it can be with other Asian-inspired dishes but it is still insanely delicious Check out my Tofu Pad See Ew Recipe below!
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Pad See Ew Recipe
- 1 lb extra firm tofu (sliced into 1 inch pieces)
- 2 tbsp grapeseed oil
- 2 tsp tamari
- 1/2 stalk lemongrass (peeled and diagonally chopped into ½ inch pieces)
- 1 tsp white pepper
- 3/4 cup Thai seasoning sauce (Use Tamari/soy sauce if you don't have this)
- 1/44 cup vegetarian stir fry sauce
- 1 tbsp sugar
Pad See Ew Stir-Fry
- 4 tbsp grapeseed oil (Add 3 at first and then add the last one near the end)
- 8 oz wide rice noodles (fresh or packaged )
- 1 bunch broccoli (Chinese broccoli is ideal but regular broccoli works, chop into 1 inch pieces)
- 2 cloves garlic (minced)
- 1 tsp white sugar
- 2 eggs (or 8 oz of firm tofu broken up and sprinkled with turmeric that is sautéed separately before adding it to the pad see ew)
- 2 tbsp black soy sauce (thicker/darker Thai soy sauce)
- ground white pepper (to taste)
- 1 handful cilantro (loosely chopped with stems)
- 1 sprig green onions
- 1 lime (chopped into quarters)
- 2 serrano chilis (diced)
- 1/2 cup white wine vinegar
- Drain your tofu for at least 30 minutes. Wrap it in a paper towel on top of a chopping board and put something heavy on top of it (a tea kettle works).
- Once it has been drained, chop your tofu into 1 inch pieces.
- When your tofu is done cooking, set aside, and chop each piece in half so it is smaller for the pad see ew.
- Finely chop your chilis, put them in a small bowl and add the white wine vinegar, stir and let it sit while you prepare everything else.
Pad See Ew
- Chop your broccoli heads into 1-inch pieces so they are still robust. Then dice your garlic.
- Heat your wok on high heat and add your grapeseed oil. Add the broccoli and sauté for 3-4 minutes until they start to char a bit. Then add your garlic and sauté for about 1 more minute.
- Add half of your sauce mixture to the broccoli, add the noodles and sugar. Mix everything together and add in the rest of your sauce mixture. Sauté everything for about 3-4 minutes.
- Move your noodle-veggie mixture to the sides of the wok to carve out a hole for the egg and directly crack your eggs into the wok letting the edges set and start to break it apart.
- If you are using firm tofu instead of eggs, be sure to drain it and add it to a small frying pan where you sauté it for about 4 minutes and add turmeric on top. When it’s ready add this in the middle of your wok and let it brown a bit more while cutting it up with the spatula.
- Mix your eggs/tofu with the noodles and broccoli mixture. Add the last tablespoon of grapeseed oil if it needs to be more moist. Then add your black soy sauce and give those noodles a char maintaining the high heat of the wok.
- Sprinkle some white pepper on top. Turn off the heat, garnish with green onion, cilantro, and a lime wedge. Drizzle with the optional chilis.
– This recipe was inspired by the Night + Market cookbook. I had the best Thai food of my life at the Night + Market Restaurants in L.A. But most of the recipes are not vegetarian so this is a vegetarian version of this.
Tofu Pad See Ew Notes:
- I prefer to use broccolini but it’s harder to find and pricier. But it tastes phenomenal with this.
- Fresh rice noodles are the best but if you don’t have them, packaged ones will suffice.
- If you like your food spicy, add some sambal oelek on top.
- The longer you drain your tofu, the firmer it will be.
- You can also substitute your tofu with pan-fried seitan (pan fry your seitan for about 5 minutes and add tamari/white pepper at the end). The seitan will give your dish a nice crunchy texture.
Hungry for more recipes? Check out some here!