Pad See Ew, a beloved staple of Thai street food, is a tantalizing dance of savory soy sauce, tender noodles, and crisp vegetables-a symphony of flavors that has captivated taste buds worldwide. Traditionally served with succulent slices of meat, this classic dish can be effortlessly transformed into a vibrant vegan feast by swapping in tofu. In this guide, we unveil an easy-to-follow recipe for Pad See Ew with tofu, perfect for anyone craving authentic Thai comfort food without the fuss. Whether you’re a kitchen novice or a seasoned cook, get ready to embark on a flavorful adventure that brings the magic of Thailand right to your table.
Easy Pad See Ew with Tofu: A Flavorful Thai Classic Made Simple
Easy Pad See Ew with Tofu is more than just a meal; it’s an evocative journey into the heart of Thai street food culture, where bold flavors meet comforting textures in perfect harmony. Originating from Bangkok’s bustling night markets, this beloved dish brings wide rice noodles stir-fried to perfection alongside radiant green Chinese broccoli and crispy tofu, all enveloped in a tantalizing sweet and savory sauce. For many, this dish is ultimate comfort food-a warm, satisfying hug on a plate that balances simplicity with vibrant taste.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 10 minutes
- Total: 25 minutes
Yield
Serves 3-4 hungry diners
Difficulty Level
Easy – Perfect for beginners looking to master authentic Thai flavors
Ingredients
- 8 oz wide rice noodles, fresh or dried (soaked until pliable)
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 2 cups Chinese broccoli (gai lan), chopped into 2-inch pieces
- 2 large garlic cloves, finely minced
- 2 tablespoons vegetable oil (preferably peanut or canola oil)
- 2 large eggs (optional; skip or replace with silken tofu for vegan)
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce for vegan)
- 1 teaspoon palm sugar (or brown sugar)
- Freshly ground white pepper, to taste
- Spring onions, thinly sliced, for garnish
- Red chili flakes, optional garnish for heat
Instructions
- Prepare the tofu: Pat tofu dry, then heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add tofu cubes and sauté until golden and crispy on all sides, about 5-7 minutes. Remove and set aside on paper towels to drain excess oil.
- Prep the noodles and greens: If using dried rice noodles, soak in warm water for 20-30 minutes until soft but still firm. Drain well. Rinse and chop Chinese broccoli,separating stalks and leaves.
- Make the sauce: In a small bowl,whisk together dark soy sauce,light soy sauce,oyster sauce,and palm sugar until sugar dissolves. Set aside.
- Stir-fry aromatics: Heat remaining 1 tablespoon oil in a large wok or skillet over high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds-do not burn!
- Cook the vegetables: Add the broccoli stalks first; stir-fry for 1-2 minutes until slightly softened, then toss in the leaves and cook for another 30 seconds.
- Add eggs: Push veggies to the side of the wok and crack eggs into the empty space. Scramble gently until just set.
- Combine noodles and tofu: Add the drained noodles and crispy tofu to the wok. Pour the sauce evenly over the ingredients.
- Toss and stir-fry: Using tongs or chopsticks, toss everything quickly to coat noodles and tofu in the sauce, cooking for 2-3 minutes until noodles are tender, slightly charred, and glossy with sauce. Don’t overcrowd the pan to maintain that classic smoky “wok hei” flavor.
- Season and finish: Season with freshly ground white pepper according to taste. Remove from heat.
- Garnish and serve: Plate the Pad See Ew, sprinkle with spring onions and chili flakes if desired. Serve immediately to enjoy the perfect blend of flavors and textures.
Chef’s Notes: Tips for Success
- Choosing Tofu: For best results,use firm or extra-firm tofu pressed for at least 30 minutes to remove moisture. This step guarantees that crispy, golden texture that contrasts so beautifully with tender noodles.
- Noodle Tip: Fresh wide rice noodles yield the best texture, but when using dried, avoid over-soaking.Slightly under-soaked noodles will finish cooking perfectly in the wok.
- Master the Sauce Balance: Adjust soy and sugar quantities to suit your preference-if you love it sweeter, add a pinch more sugar; for saltier, increase soy sauce gradually.
- Wok Heat: A smoking hot wok is key for achieving the coveted “wok hei,” the smoky charred flavor signature in authentic Pad See Ew.
- Make-Ahead: The sauce can be prepared and stored in the fridge up to one week ahead, making weekday dinners hassle-free.
Serving Suggestions
Serve your Easy Pad See Ew with Tofu atop a wide, shallow bowl to showcase the glossy noodles and golden tofu cubes. Pair with a wedge of fresh lime to squeeze over for brightness or accompany with a crisp cucumber salad to cut through the richness. A sprinkling of toasted sesame seeds or crushed peanuts adds texture,while extra chili flakes amp up the heat for spice lovers.
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 16 g |
| Carbohydrates | 45 g |
| Fat | 10 g |
For an even deeper dive into Thai noodle dishes, check out our guide on Authentic Pad Thai Recipe. To learn more about the cultural heritage of Pad See Ew, visit Thai Tourism Cuisine Guide.
Q&A
Q&A: Easy Pad See Ew with Tofu – A flavorful Thai Classic Made Simple
Q1: What is Pad See Ew, and why is it so beloved in Thai cuisine?
A1: Pad See Ew is a classic Thai stir-fried noodle dish known for its perfect harmony of sweet, salty, and smoky flavors. Made traditionally with wide rice noodles, soy sauce, and a mix of meats or tofu, it’s beloved for its satisfying texture and comforting taste. It’s a staple street food that captures the essence of Thai home cooking in every bite.
Q2: Why use tofu in Pad See Ew instead of meat?
A2: Tofu is a fantastic plant-based protein that soaks up the rich, savory sauce beautifully, making it a perfect vegetarian (and vegan) choice. It also adds a delightful contrast in texture-crispy edges with a tender center-complementing the chewy noodles and crunchy veggies.
Q3: What makes this Pad See Ew recipe “easy”?
A3: This recipe cuts down on intricate steps and hard-to-find ingredients, focusing on pantry staples and straightforward instructions. You don’t need any special equipment-just a wok or a large pan-and the whole dish comes together in under 30 minutes, making it ideal for busy weeknights.
Q4: What ingredients give Pad See Ew its signature flavor?
A4: The magic lies in the combination of dark soy sauce for deep color and caramelized sweetness, light soy sauce for saltiness, a touch of sugar balancing the flavors, and plenty of garlic for aroma. Charred bits from stir-frying over high heat add that irresistible smoky hint known as “wok hei.”
Q5: Can I customize this dish to suit my taste?
A5: Absolutely! Pad See Ew is incredibly versatile. Feel free to add your favorite veggies like broccoli, baby bok choy, or kale. If you prefer some heat, sprinkle in chili flakes or a dash of hot sauce.You can also swap tofu for chicken, shrimp, or beef if you like.
Q6: Any tips for perfecting the tofu in Pad See Ew?
A6: Press your tofu well to remove excess water-this helps it crisp up nicely. Cut it into bite-sized cubes and pan-fry until golden before tossing it with the noodles. This extra step ensures the tofu doesn’t get lost in the dish and remains delightfully textured.
Q7: What’s the best type of noodles to use?
A7: Wide rice noodles (sen yai) are traditional as their broad, flat shape holds the sauce beautifully and provides a wonderful chewy bite.If you can’t find them fresh, dried flat rice noodles work well too-just soak them until pliable before cooking.
Q8: How should I serve Pad See Ew with tofu?
A8: Serve it hot straight from the wok, garnished with fresh lime wedges and a handful of chopped scallions or cilantro for a vibrant finish. A side of Thai chili vinegar or crushed peanuts can add an extra layer of flavor and crunch.
Q9: Is this dish suitable for those new to Thai cooking?
A9: Definitely! With its accessible ingredients and simple technique,this Pad See Ew recipe is a great gateway into Thai cuisine. It’s a satisfying, flavorful meal that builds confidence and invites experimentation.
Q10: Why make Pad See Ew at home when it’s available in Thai restaurants?
A10: Cooking Pad See Ew at home lets you customize ingredients, adjust flavors to your liking, and enjoy the freshness of homemade sauce and noodles.Plus, it’s a rewarding and fun way to connect with thai culture and cuisine from your own kitchen!
Wrapping Up
Whether you’re a seasoned home cook or just beginning your culinary journey, this Easy Pad See Ew with Tofu recipe opens the door to authentic Thai flavors without the fuss. With its balance of smoky charred noodles, savory sauce, and tender tofu, this dish invites you to experience a classic favorite in a whole new, approachable way. So, next time you crave something comforting yet exotic, remember that mastering Pad See Ew is just a few simple steps-and ingredients-away. Happy cooking,and may your kitchen be filled with the irresistible aromas of Thailand!
