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Tofu Pad See Ew

Tofu Pad See Ew

with Ginger Sugar Snap Peas and Thai Basil

Veggie
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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.

Allergens:Soy/SojaPeanut/CacahuèteWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Extra-Firm Tofu

(ContainsSoy/Soja)

100 g

Rice Noodles

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

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

Garlic

30 g

Ginger

50 g

Shallot

7 g

Thai Basil

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

1

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Large Non-Stick Pan
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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