Pad See Ew with Tofu
Pad See Ew with Tofu is a stir-fried noodle dish using wide rice noodles, tofu, and vegetables, flavored with soy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Firm Tofu (cut into 1-inch cubes) | 500 | Grams |
| Wide Rice Noodles (soaked in warm water until pliable) | 400 | Grams |
| Broccoli (cut into bite-sized pieces) | 2 | Bunch |
| Carrot (sliced thinly) | 2 | Count |
| Egg (beaten) | 3 | Count |
| Garlic (minced) | 4 | Clove |
| Dark Soy Sauce | 4 | Tbsp |
| Light Soy Sauce | 3 | Tbsp |
| Oyster Sauce | 3 | Tbsp |
| Sugar | 2 | Tbsp |
| Vegetable Oil (for frying) | 4 | Tbsp |
| White Pepper | 1 | Tsp |
Instructions
- Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat.
- Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
- In the same wok, add the remaining oil and sauté the minced garlic until fragrant.
- Add the sliced carrots and broccoli, stir-fry for 3-4 minutes until slightly tender.
- Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
- Add the soaked rice noodles to the wok, followed by the dark soy sauce, light soy sauce, oyster sauce, and sugar. Stir well to combine.
- Return the fried tofu to the wok and toss everything together until the noodles are evenly coated with the sauce.
- Sprinkle with white pepper and give a final toss before serving hot.
Prep
- Soak wide rice noodles in warm water until pliable
Kitchen equipment
WokLarge Mixing Bowl