Tofu Pad See Ew

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  •  1 lb cubed tofu
  • 6-7 ounce rice noodles
  • 3-4 tsp sugar
  • 1 cup chinese broccoli
  • 2-3 eggs
  • 1 tsp white pepper
  • 1-2 tsp black soy sauce
  • 1 cup thai seasoning sauce
  • 1/2 cup oyster sauce
  • 1 tsp white vinegar
  • 2-3 thai chiles
  • 1-2 tsp vegetable oil


Heat a pan or wok with vegetable oil and let it get HOT! Add in your cubed tofu and let it crisp up, about 10-15 minutes stirring and mixing occasionally so it doesn’t stick.

While that’s crisping, make your pad see ew sauce by mixing 2-3 sliced thai chiles, vinegar (this is optional, I personally like this added tart flavor but its not necessary), oyster sauce, black soy sauce, thai seasoning sauce and sugar (about 2 tsp sugar) and bring to a light simmer on medium low heat. Reserve about 1 cup for the stir fry noodles.

When the tofu is ready, add in your rice noodles and add 1-2 tsp of sugar, this allows the noodles not to clump together. Mix around and add in your Chinese broccoli. Then the stir fry sauce.

Put all ingredients in the wok to the side and crack your egg, mixing it in one spot until it gets a little bit scrambled and then mix throughout the noodles.

Top with white pepper and more black soy sauce to taste, sometimes I’ll add some more white vinegar and thai chiles as well + enjoy with a cold beer! (my favorite is Chang Beer!)

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