Pad Se Ew Tofu With Vegetable Noodles



  • 8 ounces firm tofu (packages of, cut into cubes)
  • 1 pound noodles (precooked vegetable)
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy bean paste (yellow)
  • 1 1/2 tablespoons black soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1/4 teaspoon white pepper
  • 2 heads broccoli (chopped at stem)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 cup carrot (sliced widthwise)
  • 1/2 cup onions (roasted, from recipe box)
  • 4 garlic cloves (minced)
  • 3 eggs
  • vegetable oil (for deep fry and stir-fry)


  1. Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons. Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them. Remove and set aside
  2. Heat up a wok to medium hi heat until it's hot like it's about to smoke, then add 1 TBS of oil. Swirl it to coat. If you add oil when the wok isn't hot enough, the wok will absorb oil
  3. Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir.
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