ThaiLunch

Recipe Story

origins & traditions

Pad See Ew is one of Thailand's most beloved noodle dishes, featuring sen yai (wide rice noodles) stir-fried over high heat to create the essential wok hei - that smoky, slightly charred flavor that defines great Thai street food. The name translates to "stir-fried soy sauce noodles," and the dish balances sweet dark soy sauce with savory seasonings and fresh vegetables. Traditionally made with Chinese broccoli (gai lan), this version uses crispy-edged tofu for protein, creating a satisfying vegetarian meal. The key to perfect Pad See Ew is cooking over very high heat in batches to prevent steaming, allowing the noodles to develop those prized caramelized spots while maintaining their chewy texture. Each bite delivers the perfect combination of sweet, salty, and umami flavors with a hint of smokiness.

Instructions

step by step

0/16 done

Soak the wide rice noodles in room temperature water for 30 minutes until pliable but still firm. Drain well and set aside.
Press tofu between paper towels to remove excess moisture, then cut into 3/4-inch cubes. Set aside.
In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until sugar dissolves. Set sauce aside.
Trim broccoli into bite-sized florets and cut stems into thin slices. Peel and mince garlic.
Heat wok over highest heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat.
Add tofu cubes in a single layer. Let sear without moving for 2 minutes until golden brown on bottom. Flip and sear other side for 1-2 minutes. Remove tofu and set aside.
Add 1 tablespoon oil to wok. Add garlic and stir-fry for 10 seconds until fragrant.
Add broccoli and stir-fry for 1-2 minutes until bright green and slightly tender. Remove and set aside with tofu.
Add remaining 1 tablespoon oil to wok. Add drained noodles and spread them out in the wok.
Let noodles sit undisturbed for 30 seconds to develop charred spots, then toss.
Pour sauce over noodles and toss quickly to coat evenly, about 1 minute.
Add eggs and scramble them into the noodles, breaking them up as they cook.
Return tofu and broccoli to wok. Toss everything together for 1-2 minutes until heated through and well combined.
Add a splash of water if noodles seem dry. The dish should be moist but not soupy.
Remove from heat. Taste and adjust seasoning with more soy sauce or sugar if needed.
Transfer to serving plates immediately and garnish with white pepper and sliced red chili peppers if desired.

Pad See Ew with Tofu

4.3 (46)

Wide flat noodles stir-fried with tofu, Chinese broccoli, and a sweet-savory soy sauce blend. This popular street food is comfort in a wok with its smoky caramelized edges and satisfying chew.

medium

27 min

4 servings

Ingredients

0 of 12 checked

Main

12 ounces Noodles, wide rice noodles, soaked

Protein

400 grams Tofu, firm, pressed and cubed
2 pieces Eggs, lightly beaten

Vegetables

2 cups Broccoli, cut into florets

Aromatics

4 cloves Garlic, minced

Sauce

2 tablespoons Soy Sauce
2 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
1 tablespoons Fish Sauce
1 tablespoons Honey

Cooking

4 tablespoons Vegetable Oil, divided

Seasoning

1/2 teaspoons Black Pepper, white pepper preferred (optional)

Chef Tips

expert advice

•The key to authentic Pad See Ew is high heat and quick cooking - work in batches if your wok isn't large enough to avoid steaming.

•Fresh wide rice noodles (sen yai) are ideal if you can find them at Asian markets; they don't need soaking.

•If noodles stick together during cooking, add a tablespoon of water to create steam.

•For more protein, add a fried egg on top of each serving.

•Chinese broccoli (gai lan) is traditional, but regular broccoli, bok choy, or yu choy work well.

•Some cooks add a splash of vinegar at the end for brightness.

•The noodles should have some caramelized dark spots but not be burnt - this is the prized "breath of the wok" that defines great stir-fry.

Variations & Substitutions

make it your own

•Dark soy sauce gives the characteristic brown color and subtle sweetness - don't substitute regular soy sauce.

•For non-vegetarian version, substitute chicken, pork, or beef for tofu.

Serving & Pairings

what goes well

•Add Thai chilies during stir-frying for heat, or serve with chili vinegar on the side.

Storage & Reheating

keeping it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Noodles will absorb sauce and become softer over time. Not recommended for freezing as texture deteriorates significantly.

Reheating

Reheat in a wok or large skillet over medium-high heat with a splash of water or oil, tossing constantly for 2-3 minutes until heated through. Microwave reheating will make noodles mushy. For best results, add fresh vegetables when reheating.