Veg & Tofu Pad See Ew Recipe

Prepare noodles

If using fresh wide rice noodles, gently separate with your hands into individual sheets. If frozen, thaw according to package instructions and gently loosen. If using dried, cook to al dente in boiling water per package, drain and rinse with cool water, toss lightly with 1 tsp oil to prevent sticking.

Press and cube tofu

Press the extra-firm tofu for 15–30 minutes between paper towels and a weight to remove excess water. Cut into 1/2-inch thick slabs or 3/4-inch cubes.

Pan-fry tofu

Heat 1 tbsp neutral oil in a large nonstick or cast-iron skillet or wok over medium-high heat. When hot, add tofu in a single layer and fry without moving for 3–4 minutes until golden, then flip and brown other sides another 3–4 minutes. Remove tofu to a plate and set aside.

Whisk together light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, and water in a small bowl until sugar dissolves. Taste: it should be savory with a touch of sweetness and color from the dark soy.

Prep vegetables

Cut broccoli into small florets, thinly slice carrot on a bias, and roughly chop or slice bok choy or napa. Mince garlic and slice scallions into 1–2 inch pieces.

Stir-fry vegetables

Return the skillet or wok to high heat and add remaining 1 tbsp oil. When it’s shimmering, add minced garlic and sauté 10–15 seconds until fragrant (do not burn). Add carrots and broccoli first and stir-fry 2–3 minutes until they begin to soften but remain bright. Add bok choy or napa and white parts of scallions, stir-fry another 1–2 minutes until leafy greens wilt and stems are tender-crisp.

Combine noodles, sauce, tofu

Push vegetables to the side of the pan to create space in the center. If using egg, crack it into the center and scramble quickly until mostly set, then mix with vegetables. Add the prepared noodles and pan-fried tofu to the wok. Pour the sauce evenly over the noodles. Using tongs or two spatulas, toss and press the noodles gently against the hot surface so they absorb the sauce and get slightly charred in places. Continue tossing and pressing for 2–4 minutes until noodles are hot, evenly coated, and slightly blistered.

Season & finish

Stir in sesame oil, crushed red pepper or chili paste, and the green portions of the scallions. Taste and adjust seasoning with a little extra soy sauce or fish sauce and salt/pepper as needed. Remove from heat.

Serve

Transfer to plates, garnish with lime wedges and an extra drizzle of sesame oil or a sprinkle of red pepper flakes if desired. Serve hot.