all, asian, meatless, noodles & pasta

Tofu Pad See Ew

Posted by stefdaschef on

I finally found the right noodles to use for pad see ew and I’m excited to share this recipe! 🙂 I had been making this dish using regular wide rice noodles, which was also quite delicious, but these ho-fun-style noodles (aka “rice ribbons”) are definitely the key ingredient here.

Recipe

  • 2 lb rice ribbons (see note below); or 1 lb dried wide rice noodles, cooked per packaging instructions
  • 1 lb firm tofu, cut into 2″ cubes
  • canola oil, for frying
  • 1/2 tsp kosher salt
  • 1/4 tsp chili flakes
  • 3 Tbsp soy sauce
  • 2 Tbsp dark soy sauce
  • 2 Tbsp oyster sauce
  • 2 tsp sugar
  • 1 tsp fish sauce
  • 2 carrots, peeled & cut into 1″ pieces
  • 1 large head of broccoli, cut into medium florets
  • 2 garlic cloves, thinly sliced
  • 1 tsp red pepper flakes
  • freshly ground black pepper

For the rice ribbons:
– Cut the block of rice ribbons in half length wise, then cut each half into 4 pieces crosswise, and place in a large bowl. Pour hot water into the bowl to cover the rice ribbons and let sit for about 10 minutes, then drain and carefully peel apart the individual layers; set aside.

(This is the brand I used — found in the refrigerated section of the Asian grocery store)
  1. Heat 1″ oil in a large skillet over medium heat. Meanwhile, combine salt and chili flakes in a small bowl and set aside. Fry tofu, turning occasionally, until golden brown on all sides, about 15 minutes. Remove tofu to paper towels, and immediately sprinkle with salt mixture.
  2. Combine soy sauce, dark soy sauce, oyster sauce, sugar, and fish sauce in a bowl. Set aside.
  3. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add the carrots and broccoli to the skillet, and cook for 2-3 minutes. Add 2 Tbsp water to the skillet, then cover and continue to cook until slightly softened but still firm in the center, tossing occasionally, about 10 minutes.
  4. Add the garlic and red pepper flakes to the skillet, and continue to cook for another 3-4 minutes, then season with black pepper.
  5. Add the noodles and soy sauce mixture to the skillet, and toss to coat everything in the sauce. Cook for 1-2 minutes, tossing frequently, until sauce thickens slightly and coats the noodles well. Add the tofu and toss with the noodles and veggies for about 1 minute, until the tofu is reheated and coated in sauce. Remove the skillet from heat and serve!

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