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 dishes but it is still insanely delicious. I also love making this with seitan! Check out my Tofu Pad See Ew Recipe below!
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Tofu Pad See Ew Recipe: Ultimate Comfort Food
Course: Dinner, Recipes, TofuDifficulty: Thai4
servings30
minutes30
minutesA hearty and flavorful Thai classic, Pad See Ew made with tofu. This recipe will break down the basics for what you need to recreate this lovely noodle dish.
Ingredients
- Tofu
extra firm tofu (sliced into 1 inch pieces)
grapeseed oil
tamari
1/2 stalk lemongrass (peeled and diagonally chopped into ½ inch pieces)
white pepper
- Thai Sauce
Thai seasoning sauce (Use Tamari/soy sauce if you don’t have this)
vegetarian stir fry sauce
sugar
- Pad See Ew Stir-Fry
grapeseed oil (Add 3 at first and then add the last one near the end)
wide rice noodles (fresh or packaged )
broccoli (Chinese broccoli is ideal but regular broccoli works, chop into 1 inch pieces)
garlic (minced)
white sugar
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)
black soy sauce (thicker/darker Thai soy sauce)
ground white pepper (to taste)
cilantro (loosely chopped with stems)
green onions
lime (chopped into quarters)
- Optional
serrano chilis (diced)
white wine vinegar
Directions
- Tofu
- 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.
- In a medium pan, heat up your grapeseed oil on medium heat and when it’s ready add your tofu.
- Sauté the tofu for about 3-5 minutes on each side flipping over once and add the tamari, lemongrass, and white pepper.
- When your tofu is done cooking, set aside, and chop each piece in half so it is smaller for the pad see ew.
- Optional chilis
- 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.
- While your broccoli is frying, in a medium bowl, mix your Thai seasoning sauce with the vegetable stir fry sauce, and sugar. Set aside the sauce mixture.
- 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.
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.
– 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.
![Pan fry that tofu!](https://www.chiveg.com/wp-content/uploads/2020/04/IMG_5342.jpeg)
![Tofu Pad See Ew is almost ready!](https://www.chiveg.com/wp-content/uploads/2020/04/IMG_1158.jpeg)
![Tofu Pad See Ew noodles are tasty!](https://www.chiveg.com/wp-content/uploads/2020/04/IMG_1177.jpeg)
![Pad See Ew with seitan](https://www.chiveg.com/wp-content/uploads/2020/04/IMG_2607-scaled.jpeg)
Hungry for more recipes? Check out some here!
Tried this last night and it was so good. It didn’t take too long to make either!
So glad you liked it!
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