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Tofu and Broccolini Pad See Ew Recipe

Tofu and Broccolini Pad See Ew
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

In this vegetarian version of the popular Thai dish, we pan-fry tofu to lend it some texture and use soy sauce to pump up the flavor. Combined with crunchy broccolini and a sweet-salty sauce, it’s a satisfying, easy weeknight dinner.

INGREDIENTS
  • 1 (14-ounce) package dried wide rice noodles
  • 14 ounces firm tofu, drained and cut into large dice
  • 2/3 cup soy sauce
  • 1/2 cup water
  • 2 tablespoons packed light brown sugar
  • 1 pound broccolini, sliced on the bias into 1-inch-long pieces
  • 1/4 cup vegetable oil
  • 6 medium garlic cloves, sliced paper thin
  • 2 large eggs
INSTRUCTIONS
  1. Place the noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate the noodles by hand and drain; set aside.
  2. Meanwhile, place the tofu cubes on a paper-towel-lined plate; set aside. Combine the soy sauce, 1/4 cup of the water, and brown sugar in a small bowl; set aside.
  3. Heat the remaining 1/4 cup of water in a large nonstick frying pan over medium-high heat until simmering. Add the broccolini, cover with a tightfitting lid, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until the water has evaporated and the broccolini is just tender when pierced with a knife, about 2 minutes more. Remove the broccolini to a plate and set aside.
  4. Return the pan to medium-high heat, add the oil, and heat until shimmering. Add the reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.
  5. Reduce the heat to medium, add the garlic, and cook until just beginning to color, about 15 seconds. Add the reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until the noodles are soft, warmed through, and coated with sauce, about 4 minutes.
  6. Push the noodle mixture to one side of the pan, add the eggs, and scramble until they begin to set, about 30 seconds. Let the eggs cook undisturbed until solid, about 1 minute more. Remove from the heat and toss to evenly combine all the ingredients. Serve immediately.
    Write a review | 19 Reviews
  • Tofu and Broccolini Pad See Ew Recipe
    5

    Sounds awful and clearly not an authentic version of Pad See Ew.

  • Tofu and Broccolini Pad See Ew Recipe
    5

    The finished product will taste nothing like Pad See Ew you get at the restaurant. There is no brown sugar in the org. recipe or soy sauce at all... 4 things you'll need is sweet and black soy sauce, oyster sauce and a little sugar.

  • You can find fried tofu at the Asian grocery stores if you rather not deal with pan frying or splattering oil at home. It'll make cooking this dish much easier.

  • I have made this dish several times and it has come out great. I have tweaked it by using regular broccoli which I steam in a separate pot then add into mixture after soy sauce is added. I have also used other things besides the tofu only because the tofu takes me too long to brown. We are vegetarian so I have used the Gardein "chicken" but I am sure this would taste great with chicken or beef. I also don't have a huge pan so I remove the mixture from the pan after the egg is added, then warm the noodles for a few minutes and then mix it all together in a large bowl. My kids really like this dish. I do have to say that the eggs is an important part of the flavor of this dish.

  • I was so excited to make one of my favorite restaurant dishes but this was super salty and disappointing. Did I do something wrong? Even friends that didn't know what it "should" taste like did not like it. It just tasted like soy sauce.

  • I knew it was coming - someone trying to convince me that tofu is food. I'd rather drop dead of a heart attack at 50 than to ever suffer through another tofu dish.

  • I like this - I add a splash of sesame oil, fish sauce and lime juice to the sauce. Made equally delish with Shanghai bok choi, broccoli, gai lan etc. Great comfort food. Sometimes I thicken the sauce a bit with cornstarch/water - gives it a nice glistening effect.

  • For an authentic recipe would do not use brown sugar, but instead try Thai dark sweet soy sauce (like Healthy Boy or Dragonfly) mixed with regular soy sauce (2 to 1 regular to sweet). Here's a recipe that I've tried with tofu instead of meat and it's very similar to what you get in a thai restaurant: http://www.thaitable.com/Thai/recipes/Pad_See_Ew.htm

  • Good with lots of ketchup

  • This recipe is AWFUL! It feeds about 20 and the idea that one could "Push noodle mixture to one side of the pan, add eggs, and scramble" given the fact that the "noodle mixture" would fit more comfortably in a mop bucket is laughable.

  • Made it last night, right from the recipe. Good comfort food. Needs some condiments such as red pepper flakes, pickled chilies, lime wedges, or cilantro. It needed a high end. I would also add more veggies, there were far more noodles than broccolini bits.

  • Might be interesting with rapini, too.

  • or, you know, you could try it with an authentic asian veggie like on choy or gai lan (always inexpensive) and avoid the entire "expensive broccolini" problem altogether.

  • Anyone tried this with regular old broccoli? Broccolini is a little pricey right now.

  • it seems like the dish could do with half the amount of noodles (perhaps just an 8oz package?)

  • Hi thehungrybunny, Yes, it is actually 2/3 cup of soy sauce, as there is quite a large amount of noodles, tofu and broccolini in the pan that needs the seasoning. Thanks for asking! - CHOW Test Kitchen

  • You should try it with fresh rice noodles: much, much better. I don't think pad see ew with dry rice noodles is even worth eating after having it so many times with fresh.

  • Is it really supposed to be 2/3 cup of soy sauce? That seems like quite a bit.

  • See ew means soy sauce in Thai.

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