Tofu Pad See Ew
with Ginger Sugar Snap Peas and Thai Basil
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Extra-Firm Tofu
(Contains: Soy)
100 g
Rice Noodles
28 g
Peanuts, chopped
(Contains: Peanuts)
113 g
Sugar Snap Peas
2 tbsp
Vegetarian Oyster Sauce
(Contains: Soy, Gluten)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
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
Utensils
Cooking Steps
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.
