Pad See Ew

Much like bulgogi is my go-to Korean food to order, Pad See Ew is my go-to thai food order. I first had it when I was working a late night at my old job based on the recommendation of a co-worker. I’ve never looked back. When I saw a recipe for it pop up on my Pinterest feed, I quickly added it to my recipe files. Next time, I’ll make more sauce (I’ve adjusted the quantities in the recipe below to reflect the addition), but otherwise, this dish was perfect!

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For the sauce, you’ll need: 1.5 tbsp sugar, two garlic cloves, 6 tablespoons oyster sauce, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and black pepper to taste.

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Whisk together in a small bowl and set aside.

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Remove a block of tofu from the packaging and drain. Place the tofu on a paper towel lined plate or cutting board.

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Top with additional paper towel. Press the tofu using another plate or heavy skillet.

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Meanwhile, chop a head of broccoli into florets. Remove the skillet from your tofu. It should look something like the image above.

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Thinly slice the tofu.

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Heat a wok coated in vegetable oil over very high heat. Once it is smoking, add in your broccoli and cook for 1-2 minutes until bright green with some crispiness on the sides. Remove the broccoli from the wok and repeat with the tofu.

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Once your tofu is browned on the edges, remove it from the pan and scramble in two eggs. (This step can be omitted for a vegan dish.)

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Add your cooked rice noodles to the eggs and toss.

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Add in broccoli, tofu, and your sauce, tossing to coat. Cook for 1-2 minutes until headed through and serve!

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Pad See Ew
Yields 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1.5 tbsp sugar
  2. 2 garlic cloves
  3. 6 tbsp oyster sauce
  4. 3 tbsp soy sauce
  5. 2 tbsp rice vinegar
  6. Black pepper
  7. 14 oz. package rice noodles, cooked according to package directions
  8. 1 head of broccoli
  9. 14 oz. package of firm tofu
  10. 2 eggs
  11. Vegetable oil
Instructions
  1. Whisk together first six ingredients in a small bowl and set aside.
  2. Remove a block of tofu from the packaging and drain. Place the tofu on a paper towel lined plate or cutting board. Top with additional paper towel. Press the tofu using another plate or heavy skillet.
  3. Meanwhile, chop a head of broccoli into florets. Remove the skillet from your pressed tofu and thinly slice.
  4. Heat a wok coated in vegetable oil over very high heat. Once it is smoking, add in your broccoli and cook for 1-2 minutes until bright green with some crispiness on the sides. Remove the broccoli from the wok and repeat with the tofu.
  5. Once your tofu is browned on the edges, remove it from the pan and scramble in two eggs.
  6. Add your cooked rice noodles to the eggs and toss.
  7. Add in broccoli, tofu, and your sauce, tossing to coat. Cook for 1-2 minutes until headed through and serve!
Two Forks One Love http://twoforksonelove.com/

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  1. […] by pressing your tofu. (Instructions here.) Once most of the liquid has been released, cut the tofu into 1″ cubes. Preheat a wok or […]

  2. […] the pepper and onion, add in pressed, crumbled tofu. Saute for 5 […]

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