Vegetable Pad See Ew
Wide rice noodles tossed with dark soy sauce, oyster mushroom sauce, garlic, firm tofu and egg. Serves 4.
TOTAL TIME
18 min
ACTIVE TIME
18 min
QUANTITY
2 pieces · ~2.1 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/14
Tools0/13
Ingredients0/14 gathered · 4 servings
400g
500ml
3tbsp
2tbsp2tbsp
1tbsp
300g
150g
6clove
300g
4piece
4tbsp
1tsp1tbsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 500ml | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | 2tbsp | — | — | ||
| 6 | 1tbsp | — | — | ||
| 7 | | 300g | — | — | |
| 8 | | 150g | — | — | |
| 9 | | 6clove | — | — | |
| 10 | | 300g | — | — | |
| 11 | | 4piece | — | — | |
| 12 | | 4tbsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | 1tbsp | — | — |
Tools16 items
Serveware1 item
Procedure43 steps
1 of 43
Put the fresh wide rice noodles into a large bowl.
Fresh wide rice noodles · 400 g
⏱ 10s
ResultFresh wide rice noodles2 of 43
Pour enough just-boiled water over the noodles to cover them.
Water · 500 ml⏱ 10s
ResultFresh wide rice noodles and water3 of 43
Leave the noodles to soak for 2 minutes until just pliable, then lift them through a colander to drain and transfer to a second large bowl.
⏱ 2 min
ResultSoaked rice noodlesused in step 364 of 43
Measure the dark soy sauce into a small bowl.
Dark soy sauce · 3 tbsp
⏱ 5s
ResultDark soy sauce5 of 43
Add the light soy sauce to the same bowl.
Light soy sauce · 2 tbsp⏱ 5s
ResultDark soy sauce and light soy sauce6 of 43
Add the oyster mushroom sauce.
Oyster mushroom sauce · 2 tbsp
⏱ 5s
ResultDark soy sauce and light soy sauce and oyster mushroom sauce7 of 43
Add the white sugar.
White sugar · 1 tbsp
⏱ 5s
ResultOyster mushroom sauce mixture8 of 43
Stir everything together until the sugar has dissolved.
⏱ 15s
ResultPad see ew sauceused in step 389 of 43
Trim the tough base from the Chinese broccoli stems.
Chinese broccoli · 300 g
⏱ 30s
ResultTrimmed chinese broccoli10 of 43
Cut the stems on the diagonal into 4 cm pieces and halve any very large leaves.
⏱ 40s
ResultSliced chinese broccoli11 of 43
Transfer the sliced Chinese broccoli to the second large bowl to hold.
⏱ 10s
ResultSliced chinese broccoli12 of 43
Peel the carrots
Carrots · 150 g
⏱ 30s
ResultPeeled carrots13 of 43
Cut the peeled carrots on the diagonal into thin slices about 3 mm thick.
⏱ 40s
ResultSliced Carrots14 of 43
Slide the carrot slices into the bowl with the Chinese broccoli.
⏱ 8s
ResultSliced carrots and sliced chinese broccoliused in step 3015 of 43
Crush each garlic clove flat with the side of the knife and pull away the skin.
Garlic · 6 clove⏱ 30s
ResultPeeled garlic cloves16 of 43
Finely chop the peeled garlic cloves.
⏱ 40s
ResultFinely chopped garlic17 of 43
Sweep the chopped garlic into a small bowl and keep it close to the hob.
⏱ 8s
ResultFinely chopped garlicused in step 2918 of 43
Place the block of firm tofu on the chopping board.
Firm tofu · 300 g⏱ 8s
ResultFirm tofu20 of 43
Transfer the tofu cubes to a medium bowl and keep nearby.
⏱ 8s
ResultCubed tofuused in step 2521 of 43
Crack the eggs into a small bowl, discarding the shells.
Egg · 4 piece⏱ 20s
ResultEgg22 of 43
Beat the eggs lightly with a fork until the yolks and whites are just combined.
⏱ 20s
ResultBeaten eggused in step 3323 of 43
Pour 1 tablespoon of the vegetable oil into a large wok.
Vegetable oil · 1 tbsp
⏱ 5s
ResultVegetable oil24 of 43
Set the wok over the highest heat and let the oil shimmer and begin to smoke.
⏱ 1 min
ResultHot oil25 of 43
Add the tofu cubes to the wok in a single layer.
⏱ 8s
ResultCubed tofu and hot oil26 of 43
Fry the tofu, turning it occasionally with a spatula, until each side is golden and lightly crisp.
⏱ 4 min
ResultGolden tofu27 of 43
Lift the golden tofu out of the wok into a bowl and set aside.
⏱ 10s
ResultGolden tofuused in step 4028 of 43
Add another tablespoon of vegetable oil to the wok.
Vegetable oil · 1 tbsp⏱ 5s
ResultVegetable oil29 of 43
Add the chopped garlic and stir-fry it for about 30 seconds until golden and fragrant, keeping it moving so it does not burn.
⏱ 30s
ResultFragrant garlic30 of 43
Tip the Chinese broccoli and carrot into the wok.
⏱ 8s
ResultFragrant garlic and sliced carrots and sliced chinese broccoli31 of 43
Toss and stir-fry the vegetables over high heat for 2 minutes until the broccoli is bright green and the carrot is just tender.
⏱ 2 min
ResultWilted charred vegetables32 of 43
Push the vegetables to one side and drizzle another tablespoon of oil into the cleared space.
Vegetable oil · 1 tbsp⏱ 5s
ResultWilted charred vegetables and vegetable oil33 of 43
Pour the beaten eggs into the cleared space in the wok.
⏱ 5s
ResultBeaten egg and wilted charred vegetables and vegetable oil34 of 43
Leave the eggs undisturbed for about 30 seconds until they start to set, then fold them with the wooden spoon into large, soft curds before they are fully cooked through.
⏱ 30s
ResultSoftly scrambled eggs35 of 43
Drizzle the last tablespoon of oil around the edge of the wok.
Vegetable oil · 1 tbsp⏱ 5s
ResultSoftly scrambled eggs and vegetable oil36 of 43
Add the soaked and drained noodles to the wok.
⏱ 10s
ResultSoaked rice noodles and softly scrambled eggs and vegetable oil37 of 43
Use tongs to toss the noodles with the egg and vegetables, pulling the noodles apart as you go and letting them catch a little colour on the wok's surface.
⏱ 1 min
ResultEvenly combined noodles38 of 43
Pour the pad see ew sauce evenly over the noodles.
⏱ 8s
ResultPad see ew sauce and evenly combined noodles39 of 43
Toss everything together over high heat for about 1 minute until the sauce coats every noodle and begins to caramelise at the edges.
⏱ 1 min
ResultSauced noodles40 of 43
Return the golden tofu to the wok.
⏱ 8s
ResultSauced noodles and golden tofu41 of 43
Gently toss to combine the tofu through the noodles without breaking the pieces.
⏱ 30s
ResultAssembled pad see ew42 of 43
Shake the ground white pepper evenly over the noodles and toss once more to distribute it through the dish.
Ground white pepper · 1 tsp⏱ 10s
ResultSeasoned pad see ew43 of 43
Splash the white vinegar around the edge of the wok and give the noodles a final toss to lift the flavour.
White vinegar · 1 tbsp
⏱ 8s
ResultGarnished pad see ewTotal Time18 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Put the fresh wide rice noodles into a large bowl.⏱ 10sResultFresh wide rice noodles |
| 2 | 500 ml | | Pour enough just-boiled water over the noodles to cover them.⏱ 10sResultFresh wide rice noodles and water |
| 3 | — | | Leave the noodles to soak for 2 minutes until just pliable, then lift them through a colander to drain and transfer to a second large bowl.⏱ 2 minResultSoaked rice noodlesused in step 36 |
| 4 | 3 tbsp | | Measure the dark soy sauce into a small bowl.⏱ 5sResultDark soy sauce |
| 5 | 2 tbsp | | Add the light soy sauce to the same bowl.⏱ 5sResultDark soy sauce and light soy sauce |
| 6 | 2 tbsp | | Add the oyster mushroom sauce.⏱ 5sResultDark soy sauce and light soy sauce and oyster mushroom sauce |
| 7 | 1 tbsp | | Add the white sugar.⏱ 5sResultOyster mushroom sauce mixture |
| 8 | — | | Stir everything together until the sugar has dissolved.⏱ 15sResultPad see ew sauceused in step 38 |
| 9 | 300 g | | Trim the tough base from the Chinese broccoli stems.⏱ 30sResultTrimmed chinese broccoli |
| 10 | Trimmed chinese broccolistep 9 | | Cut the stems on the diagonal into 4 cm pieces and halve any very large leaves.⏱ 40sResultSliced chinese broccoli |
| 11 | Sliced chinese broccolistep 10 | | Transfer the sliced Chinese broccoli to the second large bowl to hold.⏱ 10sResultSliced chinese broccoli |
| 12 | 150 g | | Peel the carrots⏱ 30sResultPeeled carrots |
| 13 | Peeled carrotsstep 12 | | Cut the peeled carrots on the diagonal into thin slices about 3 mm thick.⏱ 40sResultSliced Carrots |
| 14 | Sliced Carrotsstep 13 | | Slide the carrot slices into the bowl with the Chinese broccoli.⏱ 8sResultSliced carrots and sliced chinese broccoliused in step 30 |
| 15 | 6 clove | | Crush each garlic clove flat with the side of the knife and pull away the skin.⏱ 30sResultPeeled garlic cloves |
| 16 | Peeled garlic clovesstep 15 | | Finely chop the peeled garlic cloves.⏱ 40sResultFinely chopped garlic |
| 17 | Finely chopped garlicstep 16 | | Sweep the chopped garlic into a small bowl and keep it close to the hob.⏱ 8sResultFinely chopped garlicused in step 29 |
| 18 | 300 g | | Place the block of firm tofu on the chopping board.⏱ 8sResultFirm tofu |
| 19 | Firm tofustep 18 | | Cut the tofu into 2 cm cubes.⏱ 40sResultCubed tofu |
| 20 | Cubed tofustep 19 | | Transfer the tofu cubes to a medium bowl and keep nearby.⏱ 8sResultCubed tofuused in step 25 |
| 21 | 4 piece | | Crack the eggs into a small bowl, discarding the shells.⏱ 20sResultEgg |
| 22 | — | | Beat the eggs lightly with a fork until the yolks and whites are just combined.⏱ 20sResultBeaten eggused in step 33 |
| 23 | 1 tbsp | | Pour 1 tablespoon of the vegetable oil into a large wok.⏱ 5sResultVegetable oil |
| 24 | — | | Set the wok over the highest heat and let the oil shimmer and begin to smoke.⏱ 1 minResultHot oil |
| 25 | Cubed tofustep 20 | | Add the tofu cubes to the wok in a single layer.⏱ 8sResultCubed tofu and hot oil |
| 26 | — | | Fry the tofu, turning it occasionally with a spatula, until each side is golden and lightly crisp.⏱ 4 minResultGolden tofu |
| 27 | Golden tofustep 26 | | Lift the golden tofu out of the wok into a bowl and set aside.⏱ 10sResultGolden tofuused in step 40 |
| 28 | 1 tbsp | | Add another tablespoon of vegetable oil to the wok.⏱ 5sResultVegetable oil |
| 29 | Finely chopped garlicstep 17 | | Add the chopped garlic and stir-fry it for about 30 seconds until golden and fragrant, keeping it moving so it does not burn.⏱ 30sResultFragrant garlic |
| 30 | Sliced carrots and sliced chinese broccolistep 14 | | Tip the Chinese broccoli and carrot into the wok.⏱ 8sResultFragrant garlic and sliced carrots and sliced chinese broccoli |
| 31 | — | | Toss and stir-fry the vegetables over high heat for 2 minutes until the broccoli is bright green and the carrot is just tender.⏱ 2 minResultWilted charred vegetables |
| 32 | 1 tbsp | | Push the vegetables to one side and drizzle another tablespoon of oil into the cleared space.⏱ 5sResultWilted charred vegetables and vegetable oil |
| 33 | Beaten eggstep 22 | | Pour the beaten eggs into the cleared space in the wok.⏱ 5sResultBeaten egg and wilted charred vegetables and vegetable oil |
| 34 | — | | Leave the eggs undisturbed for about 30 seconds until they start to set, then fold them with the wooden spoon into large, soft curds before they are fully cooked through.⏱ 30sResultSoftly scrambled eggs |
| 35 | 1 tbsp | | Drizzle the last tablespoon of oil around the edge of the wok.⏱ 5sResultSoftly scrambled eggs and vegetable oil |
| 36 | Soaked rice noodlesstep 3 | | Add the soaked and drained noodles to the wok.⏱ 10sResultSoaked rice noodles and softly scrambled eggs and vegetable oil |
| 37 | — | | Use tongs to toss the noodles with the egg and vegetables, pulling the noodles apart as you go and letting them catch a little colour on the wok's surface.⏱ 1 minResultEvenly combined noodles |
| 38 | Pad see ew saucestep 8 | | Pour the pad see ew sauce evenly over the noodles.⏱ 8sResultPad see ew sauce and evenly combined noodles |
| 39 | — | | Toss everything together over high heat for about 1 minute until the sauce coats every noodle and begins to caramelise at the edges.⏱ 1 minResultSauced noodles |
| 40 | Golden tofustep 27 | | Return the golden tofu to the wok.⏱ 8sResultSauced noodles and golden tofu |
| 41 | — | | Gently toss to combine the tofu through the noodles without breaking the pieces.⏱ 30sResultAssembled pad see ew |
| 42 | 1 tsp | | Shake the ground white pepper evenly over the noodles and toss once more to distribute it through the dish.⏱ 10sResultSeasoned pad see ew |
| 43 | 1 tbsp | | Splash the white vinegar around the edge of the wok and give the noodles a final toss to lift the flavour.⏱ 8sResultGarnished pad see ew |
| Total Time | 18 min | ||
Serving
- Pile the noodles onto a large serving platter and bring straight to the table.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 573kcal | |
| 29g | |
| 26g | |
| 5g | |
| 59g | |
| 8g | |
| 5g | |
| 1,842mg |
Ingredients0/14
Tools0/13
Recipe
Vegetable Pad See Ew
Wide rice noodles tossed with dark soy sauce, oyster mushroom sauce, garlic, firm tofu and egg. Serves 4.
What you’ll doYou will soak rice noodles, mix a sauce, prepare vegetables and tofu, then build the dish in a hot wok in stages: frying tofu until crisp, cooking vegetables and eggs, tossing in noodles with sauce, and finishing with tofu and seasoning. Once the wok is hot, the cooking takes about 10 minutes.
Serves4
Total18 min
LevelMedium
Ingredients
- Fresh wide rice noodles400 g
- Water500 ml
- Dark soy sauce3 tbsp
- Light soy sauce2 tbsp
- Oyster mushroom sauce2 tbsp
- White sugar1 tbsp
- Chinese broccoli300 g
- Carrots150 g
- Garlic6 clove
- Firm tofu300 g
- Egg4 piece
- Vegetable oil4 tbsp
- Ground white pepper1 tsp
- White vinegar1 tbsp
Tools
SpoonTongsLarge serving platterEw sauce bowl (small bowl)Garlic bowl (small bowl)Egg bowl (small bowl)Chef's knifeMedium bowlRice noodles bowl (large bowl)Chinese broccoli bowl (large bowl)SpatulaWooden spoonLarge wokPeelerForkChopping board
Method
1
Put the fresh wide rice noodles into a large bowl.
10sRice noodles bowl (large bowl)Fresh wide rice noodles · 400 g
2
Pour enough just-boiled water over the noodles to cover them.
10sRice noodles bowl (large bowl)Water · 500 ml
3
Leave the noodles to soak for 2 minutes until just pliable, then lift them through a colander to drain and transfer to a second large bowl.
Result · Soaked rice noodles · used in step 36
2 minRice noodles bowl (large bowl)
4
Measure the dark soy sauce into a small bowl.
5sEw sauce bowl (small bowl)Dark soy sauce · 3 tbsp
5
Add the light soy sauce to the same bowl.
5sEw sauce bowl (small bowl)Light soy sauce · 2 tbsp
6
Add the oyster mushroom sauce.
5sEw sauce bowl (small bowl)Oyster mushroom sauce · 2 tbsp
7
Add the white sugar.
5sEw sauce bowl (small bowl)White sugar · 1 tbsp
8
Stir everything together until the sugar has dissolved.
Result · Pad see ew sauce · used in step 38
15sEw sauce bowl (small bowl), Spoon
9
Trim the tough base from the Chinese broccoli stems.
30sChopping board, Chefs knifeChinese broccoli · 300 g
10
Cut the stems on the diagonal into 4 cm pieces and halve any very large leaves.
40sChopping board, Chefs knifeTrimmed chinese broccoli · step 9
11
Transfer the sliced Chinese broccoli to the second large bowl to hold.
10sChinese broccoli bowl (large bowl)Sliced chinese broccoli · step 10
12
Peel the carrots
30sChopping board, PeelerCarrots · 150 g
13
Cut the peeled carrots on the diagonal into thin slices about 3 mm thick.
40sChopping board, Chefs knifePeeled carrots · step 12
14
Slide the carrot slices into the bowl with the Chinese broccoli.
Result · Sliced carrots and sliced chinese broccoli · used in step 30
8sChinese broccoli bowl (large bowl)Sliced Carrots · step 13
15
Crush each garlic clove flat with the side of the knife and pull away the skin.
30sChopping board, Chefs knifeGarlic · 6 clove
16
Finely chop the peeled garlic cloves.
40sChopping board, Chefs knifePeeled garlic cloves · step 15
17
Sweep the chopped garlic into a small bowl and keep it close to the hob.
Result · Finely chopped garlic · used in step 29
8sGarlic bowl (small bowl)Finely chopped garlic · step 16
18
Place the block of firm tofu on the chopping board.
8sChopping boardFirm tofu · 300 g
19
Cut the tofu into 2 cm cubes.
40sChopping board, Chefs knifeFirm tofu · step 18
20
Transfer the tofu cubes to a medium bowl and keep nearby.
Result · Cubed tofu · used in step 25
8sMedium bowlCubed tofu · step 19
21
Crack the eggs into a small bowl, discarding the shells.
20sEgg bowl (small bowl)Egg · 4 piece
22
Beat the eggs lightly with a fork until the yolks and whites are just combined.
Result · Beaten egg · used in step 33
20sEgg bowl (small bowl), Fork
23
Pour 1 tablespoon of the vegetable oil into a large wok.
5sLarge wokVegetable oil · 1 tbsp
24
Set the wok over the highest heat and let the oil shimmer and begin to smoke.
1 minLarge wok
25
Add the tofu cubes to the wok in a single layer.
8sLarge wokCubed tofu · step 20
26
Fry the tofu, turning it occasionally with a spatula, until each side is golden and lightly crisp.
4 minLarge wok, Spatula
27
Lift the golden tofu out of the wok into a bowl and set aside.
Result · Golden tofu · used in step 40
10sMedium bowlGolden tofu · step 26
28
Add another tablespoon of vegetable oil to the wok.
5sLarge wokVegetable oil · 1 tbsp
29
Add the chopped garlic and stir-fry it for about 30 seconds until golden and fragrant, keeping it moving so it does not burn.
30sLarge wok, Wooden spoonFinely chopped garlic · step 17
30
Tip the Chinese broccoli and carrot into the wok.
8sLarge wokSliced carrots and sliced chinese broccoli · step 14
31
Toss and stir-fry the vegetables over high heat for 2 minutes until the broccoli is bright green and the carrot is just tender.
2 minLarge wok, Wooden spoon
32
Push the vegetables to one side and drizzle another tablespoon of oil into the cleared space.
5sLarge wokVegetable oil · 1 tbsp
33
Pour the beaten eggs into the cleared space in the wok.
5sLarge wokBeaten egg · step 22
34
Leave the eggs undisturbed for about 30 seconds until they start to set, then fold them with the wooden spoon into large, soft curds before they are fully cooked through.
30sLarge wok, Wooden spoon
35
Drizzle the last tablespoon of oil around the edge of the wok.
5sLarge wokVegetable oil · 1 tbsp
36
Add the soaked and drained noodles to the wok.
10sLarge wokSoaked rice noodles · step 3
37
Use tongs to toss the noodles with the egg and vegetables, pulling the noodles apart as you go and letting them catch a little colour on the wok's surface.
1 minLarge wok, Tongs
38
Pour the pad see ew sauce evenly over the noodles.
8sLarge wokPad see ew sauce · step 8
39
Toss everything together over high heat for about 1 minute until the sauce coats every noodle and begins to caramelise at the edges.
1 minLarge wok, Tongs
40
Return the golden tofu to the wok.
8sLarge wokGolden tofu · step 27
41
Gently toss to combine the tofu through the noodles without breaking the pieces.
30sLarge wok, Tongs
42
Shake the ground white pepper evenly over the noodles and toss once more to distribute it through the dish.
10sLarge wokGround white pepper · 1 tsp
43
Splash the white vinegar around the edge of the wok and give the noodles a final toss to lift the flavour.
8sLarge wokWhite vinegar · 1 tbsp
44
Pile the noodles onto a large serving platter and bring straight to the table.
Result · Vegetable Pad See Ew
20sLarge serving platterGarnished pad see ew · step 43
Printed 6 October 2026