- 350–400g tofu cut into bite-sized 1-inch rectangles
- 1 teaspoon sesame oil
- 1 teaspoon crushed sea salt flakes
- ¼ teaspoon white pepper
- ½ teaspoon Chinese 5-Spice powder (optional)
- 2 tablespoons cornflour
For the Pad See Ew
- 3 tablespoons peanut/vegetable oil
- 250g dry wide flat rice noodles OR 500g fresh flat wide rice noodles (Sen Yai)*
- 2 tablespoons peanut/grapeseed oil
- 5 garlic cloves, minced
- 4 stems Chinese Broccoli (gai lan) cut into bite sized pieces
- 2 eggs, whisked
- 2 tablespoons light soy sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon fish sauce
- 2 tablespoons coconut sugar (or brown sugar)
- 2 tablespoons water
- red chilli flakes and lime wedges, to serve
- Cook noodles as per the packet instructions (see notes for noodle preparation).
- To make the tofu, place all ingredients in a bowl and toss and mix well.
- To make the stir-fry sauce, mix light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and water in a small bowl.
- Heat the oil in a large wok on high.
- Add the marinated tofu and stir-fry for 2-3 minutes on high, tossing constantly until tofu is golden.
- Add the garlic and stir-fry for a few seconds. Add the Chinese broccoli and stir-fry for a few seconds until the greens are glossy. Push everything to one side of the wok and add the whisked egg in the empty wok space. Stir-fry for a few seconds breaking up the egg as it cooks. Then mix the cooked egg with the rest of the ingredients in the pan.
- Add noodles and sauce. Mix well, tossing constantly for 3-4 minutes until thoroughly mixed and hot throughout.
- Serve hot with a sprinkling of crushed red chilli flakes and lime wedges
* Noodles for Pad See Ew – Traditionally, wide flat rice noodles (called Sen Yai) are used to make Pad See Ew. These are wider than your standard Pad Thai rice noodle or Vermicelli noodle. They are only available as fresh noodles. I often find them in the fridge section of Asian supermarkets. Some online grocery stores/supermarkets also stock them. Search for “fresh rice noodles” to find them online. When cooking these fresh noodles, you only need to warm them in the microwave to soften them up as they are already cooked and then use them in your stir-fry.
When you can’t find fresh wide rice noodles (which will be often), use dry Pad Thai noodles or the widest flat rice noodles (rice stick) instead. These are my goto. They are available everywhere. They are narrower than the traditional Pad See Ew noodles. They come in packs of 250g. When cooked, these yield 500g fresh cooked rice noodles. To cook them, simply submerge them in a bowl filled with boiling water for 4-5 minutes till they soften up. Drain the water and use the noodles in your stir-fry.
Make This Recipe Vegetarian – Substitute fish sauce with lime juice and oyster sauce with vegetarian oyster sauce or hoisin sauce.
Make This Recipe Vegan – Skip the egg. Substitute fish sauce with lime juice and oyster sauce with vegetarian oyster sauce or hoisin sauce.
Make This Gluten Free – Make sure all the sauces you are using are gluten-free.