Hey ya’ll! This is what I made with whatever I had in the fridge. I had leftover flat rice noodles from when I made pad kee mao and didn’t want to waste the noodles. I happened to have a block of firm tofu and some Chinese broccoli in the fridge and wah-lah, a delicious heaping bowl of pad see ew.
Pad see ew is one of my favorite Thai noodle dishes. It’s simple with minimal ingredients, but still flavorful at the same time. It’s a popular street food in Thailand and is great for a quick meal.
Hope you enjoy.
Pad See Ew
2 large servings
2 Tbsp. water
1 Tbsp. fish sauce
1 Tbsp. oyster sauce
1 heaping Tbsp. of granulated sugar
2 Tbsp. less sodium soy sauce
For the Noodles:
2 cloves garlic, minced
1 block firm tofu, medium diced
10 oz. fresh flat rice noodles
7 stems of Chinese broccoli (gai lan, cut into 2 inch pieces)
2 eggs, scrambled
Dry tofu out by placing the entire block of tofu in between two paper towels then setting something heavy on top, such as a plate. Let the towels soak in the excess liquid from the tofu for about 10 minutes. Then medium dice the tofu to bite sized pieces. Set aside.
In a small boil, combine sauce ingredients. Stir until the sugar has dissolved and set aside.
In a large heavy skillet or wok, heat about 3 Tbsp of oil over medium high heat. When the oil is hot, add the tofu and let each side brown. Transfer the tofu from the pan to a bowl and set aside.
Add 2 Tbsp. of oil into the pan and add the Chinese broccoli and garlic. Stir-fry for about two minutes and until the broccoli becomes a bright green. Add the flat rice noodles, tofu, and the entire mixture of sauce.
Let the tofu and noodles absorb some of the sauce and continuously stir for about 3 minutes.
Push the noodles to the side of the pan to create a hole in the middle. Pour the beaten eggs into the hole and stir until the eggs are cooked through. Mix the noodles into the cooked eggs.