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.
Sugar Snap Peas
Vegetarian Oyster Sauce(ContainsSoy/Soja, Wheat/Blé)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Salt and Pepper*
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.