Vegetarian pad see ew

Cooking Vegetarian Vegetarian pad see ew

Learn how to make a vegetarian version of the traditional Thai pad see ew recipe.

Lables: Low kilojoule Vegetarian Gluten free Lactose free Milk free
  1. Place tofu on a plate lined with paper towel. Stand for 10 minutes. Pat dry. Cut into 16 cubes.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes. Using a fork, separate noodles. Drain.
  3. Place cornflour in a large shallow dish. Season with salt and pepper. Heat oil in a wok over high heat. Toss tofu in cornflour until coated. Shake off excess. Shallow-fry tofu for 3 to 4 minutes or until golden and crisp. Remove with slotted spoon. Drain on paper towel. Discard oil.
  4. Heat wok over high heat. Add gai lan stems. Stir-fry for 2 minutes or until tender. Add leaves. Stir-fry for 1 minute or until wilted. Return tofu to wok with noodles, garlic, sauces and sugar. Stir-fry until hot.
  5. Make a well in centre of noodles. Add egg. Cook for 2 minutes or until egg starts to set. Stir-fry egg through noodles. Serve.

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300g firm tofu
450g fresh wide rice noodles
2 tbsp cornflour
1/3 cup peanut oil
1 bunch gai lan, chopped, stems halved
3 garlic cloves, crushed
2 tbsp Chang's light soy sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
1 egg, lightly beaten

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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