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Tofu Pad See Ew

Tofu Pad See Ew

with Ginger Sugar Snap Peas and Thai Basil

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Pad See Ew is one of the most popular Thai noodle dishes. It uses wide rice noodles to soak up a sweet soy-based sauce! Flavoured with ginger, garlic, and Thai basil, this stir-fry packs a lot of delicious taste.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Extra-Firm Tofu


100 g

Rice Noodles

28 g

Peanuts, chopped


113 g

Sugar Snap Peas

2 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g


30 g


50 g


7 g

Thai Basil

Not included in your delivery

1 tsp


2.5 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories691 kcal
Fat35 g
Saturated Fat5 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber4 g
Protein25 g
Cholesterol0 mg
Sodium1587 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

After the noodles are done cooking, rinsing (or shocking) them with cold water keeps them from sticking to each other!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, amount of water and salt for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Peel, then finely grate 1/2 tbsp ginger (dbl for 4 ppl). Peel, then thinly slice shallot(s) into 1/4-inch slices. Thinly slice basil leaves.


Add rice noodles to boiling water and reduce the heat to medium. Cook, stirring occasionally, until noodles are tender, 8-10 min. Meanwhile, pat tofu dry with paper towel, then cut into 1/2-inch cubes. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When the pan is hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a small bowl and set aside.


Using the same pan, increase heat to medium-high. Add 1 tbsp oil, then tofu. Pan-fry, turning cubes occasionally, until golden-brown all over, 4-5 min. (NOTE: Cook the tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!) Meanwhile, when noodles are tender, reserve 1/2 cup noodle water (dbl for 4 ppl). Drain and rinse noodles under cold running water. Set aside.


When tofu is golden-brown, transfer to a plate and set aside. Using the same pan, add 1/2 tbsp oil (dbl for 4 ppl) then shallots, snap peas, garlic and ginger. Cook, stirring often, until snap peas are tender-crisp, 3-4 min. Remove the pan from the heat. Add noodles, reserved noodle water, vegetarian oyster sauce, soy sauce and 1 tsp sugar (dbl for 4 ppl). Gently stir together, until warmed through, 1-2 min.


Add tofu to the pan and stir together until coated. Divide tofu pad see ew between bowls. Sprinkle over Thai basil and toasted peanuts.