Thai Stir Fried Rice Noodles With Tofu Pad See Ew Style
A classic Thai street food dish featuring wide rice noodles seared in a wok with savory soy sauce, firm tofu, and crisp Chinese broccoli.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Fresh wide flat rice noodles (Sen Yai)
- 8 oz Extra firm tofu, sliced into rectangles
- 2 cups Chinese broccoli (Gai Lan), cut into 2-inch pieces
- 3 cloves Garlic, minced
- 2 large Eggs, lightly beaten
- 2 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 2 tbsp Oyster sauce (or vegetarian mushroom sauce)
- 1 tbsp Granulated sugar
- 1/2 tsp White pepper
- 3 tbsp Vegetable oil
Instructions
- 1
Prepare the sauce by whisking together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper in a small bowl.
- 2
Heat 1 tablespoon of oil in a wok or large skillet over high heat; sear the tofu slices until golden brown on both sides, then remove and set aside.
- 3
Add another tablespoon of oil to the wok and sauté the minced garlic until fragrant, about 30 seconds.
- 4
Add the Chinese broccoli stems first, cook for 1 minute, then add the leaves and stir-fry until just wilted.
- 5
Push the vegetables to the side, add a little oil if needed, pour in the beaten eggs, and scramble them until mostly set.
- 6
Add the fresh rice noodles and the seared tofu back into the wok.
- 7
Pour the prepared sauce over the noodles and toss everything over very high heat for 2-3 minutes until the noodles are charred and caramelized.
- 8
Serve immediately with dried chili flakes or vinegar-soaked chilies on the side.
Nutrition per Serving
485
Calories
18g
Protein
62g
Carbs
19g
Fat
4g
Fiber
7g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
