One of the classic and most iconic Thai dishes, pad see ew literally means “fried with soy sauce.” And before you grab the phone to call for takeout, follow this quick and easy recipe instead for a version that is much healthier for you AND much friendlier on your wallet. While this one is vegetarian, you can easily swap out the tofu with chicken, beef, shrimp, etc.
When the Hungryman and I go to eat Thai, the order is pretty much set – Pad Thai for me, Pad See Ew for him. I wish ordering was always this easy, as I’m notorious for being hopelessly indecisive in that department. I don’t do well with choices…most of the time, anyway.
However, as I’ve been expanding my horizons when it comes to Thai food, it turns out chewy rice noodles soaked in a sweet and savory sauce are not the only things I’m fond of. After discovering my love for coconut milk based curries, I’ve been throwing all kinds of ingredients in there like shrimp and mango and butternut squash to amp up the nutritional value as well as flavor. Such experimentation shall continue in the year 2015 ;).
While it’s easy and tempting to get takeout on busy or lazy days, you’d be surprised at how easily this freshly prepared and healthier version of pad see ew comes together. Once the noodles have been softened from soaking in hot water, actual cook time = 10 minutes tops. Why not take full control over the quality of the ingredients used in your meal as well as the sodium content (which is usually through the roof when it comes to takeout, especially Asian?
Before doing anything else, soak the noodles in hot water as this step is the most time consuming.
For protein, I chose to go with tofu. If you’ve been following me for a while now, you know that I don’t like to deep-fry anything at home (hence these Vietnamese Egg Rolls, Baked Avocado Egg Rolls, and Spicy Korean Baked Chicken Wings ).
To get that tofu with a crisp exterior and a moist and tender interior can be a bit challenging but is completely do-able. Have no fear! The key is to remove as much moisture as possible. And just when you think it’s dry enough, squeeze it once more. Rather than drying as a whole block of tofu, I like to slice it up to cut down the “tofu drying” time.
While you can fry the pieces in a regular skillet, I chose to go with a grill pan solely for aesthetic reasons – I heart grill marks.
Feel free to add or substitute with whatever veggies you like or have on hand – broccoli, snap peas, carrots, bell peppers, etc. While I love my leftovers, I advise you to not make a big batch of this dish as the noodles do not reheat well. And of course, you can also swap out the tofu with your choice of protein. Enjoy!
Ingredients
- 14 ounces firm tofu drained and cut into rectangular pieces
- salt to taste
- 3 tablespoons cornstarch
- 2-3 tablespoons canola oil
- 6 ounces dried wide rice noodles
- 1 teaspoon canola oil
- 3 garlic cloves chopped
- 1 head baby bok choy leaves and stems separated, roughly chopped
- 2 teaspoons light soy sauce see note
- 2 tablespoons dark soy sauce
- 1 egg
- 2 tablespoons brown sugar
- mung bean sprouts
- Ssambal
- peanuts or cashews
Instructions
- Soak noodles in hot water for 15-20 minutes, drain, and run under cold water.
- Prepare tofu: Slice the tofu, then lay the slices out flat on a cutting board with paper towels or a clean kitchen towel. Press until tofu is dry to touch. Sprinkle with salt. Toss to evenly season tofu. Sprinkle 1 tablespoon of cornstarch over tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used.
- Cook tofu: Heat grill pan (or skillet) over medium high heat and add 2 tablespoons of canola oil. Add tofu and pan fry until golden brown. Set aside.
- Cook noodles: Heat a deep pan or wok over medium heat. Add 1 teaspoon of canola oil and saute garlic for 10 seconds, until fragrant and brown. Add bok choy and cook until tender, about 2-3 minutes. Toss in the noodles along with soy sauce and cook until noodles are softened and have absorbed the sauce. (if noodles are taking a while to cook, add some water)
- Make a well in the middle of the noodles and add the egg. Let it fry for about a minute and when it's almost cooked, mix in with the noodles. Add sugar and mung bean sprouts. Serve with tofu and ssambal. Add more mung bean sprouts and peanuts or cashews, if desired.
Notes
Nutrition
This is one of my favorite Thai dishes. I have been craving noodles. This has to go our on dinner menu.
Omg, this is my favorite Thai noodle dish OF ALL TIME. Love love love! Pinning this to try it out asap!
Thank you Min for the nice recipe.
Yum! I LOVE pad see ew! This dish is so happening around here this weekend!
You literally have me salivating over here, as I am just about to go eat lunch…wishing it was this! Next time I am craving Thai food (which will be very soon), I am going to make this instead! Thanks for sharing – YUM!
My dad lived in Thailand for a couple years & I visited a few years ago. Needless to say, I LOVE Thai food. This looks so so delicious!
I’ve never been to Thailand, but I sure would like to soon! I shall be well-fed that’s for sure 😉
I love making Chinese, Thai and Korean food at home . . tastes so much better to me. . love love love pad see ew!!! can’t wait to try this and love that it’s vegetarian!!
I went to HMart when I was in Houston and stocked up on tofu so I’m finding all kinds of ways to enjoy (besides doobu jorim, of course 😉
I love Pad See Ew when we eat out – haven’t tried making it at home but this sounds fabulous!
This is too funny because when the hubs and I get Thai food, I also always get pad thai and he always gets pad see ew. He would totally freak out if I made this for him!!!! Thanks for the great recipe, Min!
Haha we seriously need to double date ;). And yes, you should def make this for him! Just be careful not to overcook the noodles as they can get mushy very quick!
OMG Min, my love for you grows everyday! Pad See Ew is my favorite Thai dish and overall one of my favorite dishes of all-time! This looks amazing! Next time you’re in NYC, you have to go to Room Service for Tim, they have the best pad see ew in the city. Since moving to Florida 2+ years ago, I’ve searched high and low for great pad see ew but have yet to find anything that compares to Room Service. For me it’s all about the wide noodles and it seems like all the restaurant down here make it with thin noodles. Crazy, right? So it got to the point where I figured I would just make my own. I’ve looked everywhere, even local Asian markets, and I can’t find wide rice noodles!! I guess that’s why none of the restaurant use them either. So long story short, I’m coming to visit and you have to make this for me! I’m in major pad see ew withdrawal!!
Aww thanks, my sweet friend! Room Service, best pad see ew..just wrote it down in my planner ;). And I’m with you, this dish should not be made with thin noodles! That’s why there’s pad thai haha. Your local Asian markets don’t carry it? That’s a shame. But I’m glad bc I’d LOVE for you to come visit me!! How fun would that be!!
I am obsessed with pad thai and pad see ew…Pinning to make!!! Cheers!
This last shot of the dish makes my heart flutter – it is SO GORGEOUS. I’m so impressed by you and it’s making me anxious to get to Texas even sooner! We just discovered fresh rice noodles at our market and I look forward to picking some up to try this pad see ew!
Wow! I made your heart flutter? Wheeeeeee 😉 Ooh when are you coming?! when when? I can’t wait for you to try either. I have a feeling you’ll fall in love
Thanks for the home ‘how to’ guide Min! This looks delicious and as you say, no need for take out with this on the cards 🙂 Perfect for getting January off to a good start!
Pad see ew is for real my favorite of all the thai foods! How did you know?! Love that I can make it at home with this recipe!
this is just perfect!!! i love those noodles.
Pad See Ew is my go-to dish whenever we go out for Thai food, but I can’t say that I’ve tried making it at home. This is going on my cooking bucket list for 2015! Yum 🙂