Place block of tofu wrapped in paper towels or a clean kitchen towel on a plate and place a heavy object or skillet on top. Press for 30 min to remove liquid.Mix light soy sauce, dark soy sauce, and sugar together in small bowl and set aside.Wash broccoli, slice into small pieces, and set aside.
If using fresh refrigerated rice noodles, heat in the microwave for 1-2 minutes until soft and noodles can be separated. Don't worry about cutting them shorter, they will break as you are cooking the noodles.If using dried noodles, follow package directions.
Cut the pressed tofu into small cubes and pan fry in a 3 tablespoons of oil in a non-stick skillet. Flip over to other sides and remove once lightly golden. Sprinkle tofu with salt and set aside.
Add remaining oil to skillet and turn up heat to high. Immediately add minced garlic, stir around, then add 2 beaten eggs, scramble and push to the side. Add Rice Noodles and soy sauce mixture. Toss quickly to coat all the noodles in soy sauce.
Add sliced broccoli, toss to combine, then add fried tofu. Taste the noodles and see if more soy sauce or sugar is needed. Serve Pad See Ew with sliced chili's/jalapenos in vinegar, dash of white pepper, and red pepper flakes for spice.
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Notes
Pad See Ew is best eaten right after cooking it. Leftovers can be stored and reheated up to 2 days, however the noodles will dry out after being in the refrigerator.More Thai Noodle Recipes:Pad ThaiPad Woon SenRa Na
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Pad See Ew, Thai Noodles, Vegetarian Pad See Ew