Name: Thai Jasmine of Rockfords Pad See Ew Mee Tofu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 14 oz extra-firm tofu; 1 tbs soy sauce (for marinade); 2 tbs cornstarch; 3 tbs neutral oil (for frying, e.g., vegetable); 1 tsp salt; 10 oz wide rice noodles (fresh or dried); 2 tbs light soy sauce; 1 tbs dark soy sauce; 1.5 tbs oyster sauce (or vegetarian mushroom stir-fry sauce); 1 tsp granulated sugar; 3 tbs water or vegetable broth; 6 oz Chinese broccoli (gai lan) or regular broccoli stalks + leaves; 3 cloves garlic cloves, minced; 0.25 cup white onion, thinly sliced; 2 stalks scallions, cut into 1-2 inch lengths; 1 tsp freshly ground black pepper; 3 tbs rice vinegar; 2 tbs water (for quick pickle); 1 tsp granulated sugar (for quick pickle); 1 tsp fine sea salt (for quick pickle); 2 tbs shallot or red onion, thinly sliced (for relish); 2 wedges fresh lime wedges; 2 tbs chili oil (store-bought or homemade); 1 tsp toasted sesame seeds (optional)

Half Avocado

HALF AVOCADO

Crispy tofu with wide rice noodles, pickled relish, lime, and chili oil.

Remove tofu from package and drain. Press the block for 15–30 minutes between paper towels or a clean dish towel with a weight on top to remove excess water. After pressing, cut tofu into 1-inch cubes.

Press and cube tofu

Toss the tofu cubes with 1 tablespoon soy sauce and 1 teaspoon salt until evenly coated. Sprinkle the cornstarch over the tofu and gently toss to coat each piece; let rest 5 minutes so cornstarch adheres.

Marinate and coat

Heat 2–3 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tofu in a single layer without crowding (work in batches if necessary). Fry 3–5 minutes per side, turning as needed, until all sides are golden-brown and crisp. Transfer to a paper-towel-lined plate.

Pan-fry until crispy

If using fresh wide rice noodles, separate gently with your hands. If using dried, soak or boil according to package directions until just tender (al dente), then drain and toss with 1 teaspoon neutral oil to prevent sticking. Have them ready before stir-frying.

Prepare noodles

Whisk together 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon sugar, and 3 tablespoons water or vegetable broth in a small bowl. Taste and adjust: dark soy adds color, light soy adds salt.

Mix sauce

If using Chinese broccoli, trim tough ends and slice any thick stems thinly so they cook quickly. Roughly chop leaves into 2-inch lengths. You should have about 6 oz combined stems and leaves.

Prep greens

In the same large skillet or a wok, add a small splash of oil (about 1 tablespoon) and heat over high. Add the minced garlic and sliced white onion; stir-fry 30–45 seconds until fragrant and the onion softens. Add the gai lan stems first and stir-fry 1–2 minutes until starting to tenderize, then add the leaves and cook another 1 minute. Season with freshly ground black pepper (about 1 tsp).

Stir-fry aromatics and vegetables

Push vegetables to one side of the wok/skillet. Add the prepared noodles and pour the sauce evenly over them. Using tongs or a spatula, gently toss to coat the noodles and heat through, about 1–2 minutes. Add the crispy tofu and sliced scallions, then toss carefully so tofu doesn't break up. If the mixture seems dry, add 1–2 tablespoons water or broth to help the sauce distribute. Stir-fry another 1–2 minutes until noodles have absorbed the sauce and everything is hot.

Assemble pad see ew

Taste and adjust: add a splash more light soy for saltiness or a drop more dark soy for color if needed. The noodles should be savory with a slight charred aroma.

Adjust seasoning

While tofu fries or noodles cook, combine 3 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar, and 1 teaspoon salt in a small bowl. Stir until sugar and salt dissolve. Add the thinly sliced shallot or red onion and let sit at room temperature for at least 5–10 minutes to soften and pickle slightly.

Make quick pickled relish

Divide pad see ew mee tofu among plates. Spoon a tablespoon or two of the pickled shallots on the side. Drizzle chili oil to taste (about 1–2 tablespoons per 2–3 servings), sprinkle toasted sesame seeds if using, and serve with lime wedges for squeezing over the noodles. Serve immediately so tofu remains crisp.

Plate and garnish

extra-firm tofu

soy sauce (for marinade)

cornstarch

neutral oil (for frying, e.g., vegetable)

salt

wide rice noodles (fresh or dried)

light soy sauce

dark soy sauce

oyster sauce (or vegetarian mushroom stir-fry sauce)

granulated sugar

water or vegetable broth

Chinese broccoli (gai lan) or regular broccoli stalks + leaves

garlic cloves, minced

white onion, thinly sliced

scallions, cut into 1-2 inch lengths

freshly ground black pepper

rice vinegar

water (for quick pickle)

granulated sugar (for quick pickle)

fine sea salt (for quick pickle)

shallot or red onion, thinly sliced (for relish)

fresh lime wedges

chili oil (store-bought or homemade)

toasted sesame seeds (optional)

Pad See Ew Mee Tofu

Make Pad See Ew Mee Tofu Recipe in just 45m. Crispy tofu with wide rice noodles, pickled relish, lime, and chili oil.

Pad See Ew Mee Tofu Recipe

Frequently paired with

Local Coupons