Vegetarian Pad See Ew with Chinese Broccoli and Egg

Name: Vegetarian Pad See Ew with Chinese Broccoli and Egg
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 14 oz (400 g) fresh wide rice noodle sheets (about 1 inch / 2.5 cm wide), at room temperature, gently separated into individual strands; 8 oz (225 g) gai lan (Chinese broccoli), washed and dried; stems sliced diagonally ½ inch (1 cm) thick, leaves cut into 2-inch (5 cm) pieces, keeping stems and leaves separate; 6 oz (170 g) extra-firm tofu, cut into ½-inch (1 cm) cubes, drained on paper towels for 15 minutes and patted dry; 2 whole (100 g) large eggs, lightly beaten in a small bowl; 4 cloves (15 g) garlic, finely minced; 3 tbsp (45 ml) neutral high-heat oil (such as peanut, canola or avocado); 1 tbsp (15 ml) water, for steaming the gai lan stems; 2 tbsp (30 ml) light (regular) soy sauce; 1½ tbsp (25 ml) sweet dark soy sauce (kecap manis or thick sweet black soy); 1 tbsp (15 ml) vegetarian mushroom stir-fry sauce (vegetarian oyster sauce); 2 tsp (8 g) granulated sugar; ¼ tsp (½ g) ground white pepper; 1 tbsp (15 ml) water; 2 tbsp (30 ml) rice vinegar with sliced Thai chilies (or sliced chilies in vinegar), chilies thinly sliced and steeped in the vinegar (optional)

From the MyKitchenBank Kitchen

Chewy wide rice noodles are charred in a hot wok with crisp gai lan, golden tofu and soft egg, then coated in a glossy sweet-savory soy sauce. It's a fast, smoky Thai noodle dish made without meat or fish products.

Prep: 20 min
Cook: 10 min
Wait: 15 min
Total: 45 min
Makes: 2 generous main-course servings

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Ingredients

2 servings

14 oz (400 g) fresh wide rice noodle sheets (about 1 inch / 2.5 cm wide), at room temperature, gently separated into individual strands
8 oz (225 g) gai lan (Chinese broccoli), washed and dried; stems sliced diagonally ½ inch (1 cm) thick, leaves cut into 2-inch (5 cm) pieces, keeping stems and leaves separate
6 oz (170 g) extra-firm tofu, cut into ½-inch (1 cm) cubes, drained on paper towels for 15 minutes and patted dry
2 whole (100 g) large eggs, lightly beaten in a small bowl
4 cloves (15 g) garlic, finely minced
3 tbsp (45 ml) neutral high-heat oil (such as peanut, canola or avocado)
1 tbsp (15 ml) water, for steaming the gai lan stems
For the sauce
2 tbsp (30 ml) light (regular) soy sauce
1½ tbsp (25 ml) sweet dark soy sauce (kecap manis or thick sweet black soy)
1 tbsp (15 ml) vegetarian mushroom stir-fry sauce (vegetarian oyster sauce)
2 tsp (8 g) granulated sugar
¼ tsp (0.5 g) ground white pepper
1 tbsp (15 ml) water
To serve
2 tbsp (30 ml) rice vinegar with sliced Thai chilies (or sliced chilies in vinegar), chilies thinly sliced and steeped in the vinegar (optional)

Equipment (7)

14-inch (35 cm) carbon-steel wok or 12-inch (30 cm) nonstick or cast-iron skillet, with a lid that fits
Wok spatula or wide metal spatula
Small bowl for the sauce
Small bowl for the eggs
Cutting board and chef's knife
Paper towels or clean kitchen towel for draining tofu
Microwave-safe plate (for warming noodles)

Steps

Before you start

Cook one batch at a time: this recipe is sized for a 14-inch (35 cm) wok or large skillet. Doubling it will steam the noodles instead of charring them.
Have everything chopped, mixed and within reach before you turn on the heat. The cooking takes under 10 minutes.
If your fresh noodles are refrigerated, take them out 30 minutes ahead or warm them as directed in step 1. Cold noodles tear and clump.
Check that your soy sauces and mushroom stir-fry sauce are labeled vegetarian. Regular oyster sauce is not.

1
Prep noodles and tofu
- Set the cubed tofu on a double layer of paper towels and let it drain for 15 minutes, then pat dry.
- Meanwhile, if the noodles are cold from the fridge, put them on a microwave-safe plate and heat for 30 to 40 seconds, just until pliable.
- Gently peel the sheets or strands apart with your fingers so there are no clumps.
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Ready when: Noodles are soft and bendable, with no stuck-together clumps; tofu surface feels dry
Tip: Separate noodles gently and slowly. Forcing cold noodles apart makes them snap.
2
Mix the sauce
- In a small bowl, stir together the light soy sauce, sweet dark soy sauce, mushroom stir-fry sauce, sugar, white pepper and 1 tablespoon (15 ml) water until the sugar dissolves.
- Set it next to the stove.
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Ready when: No sugar granules visible; sauce is uniformly dark and syrupy
3
Prep the vegetables
- Mince the garlic.
- Slice the gai lan stems diagonally ½ inch (1 cm) thick and cut the leaves into 2-inch (5 cm) pieces.
- Keep stems and leaves in separate piles because the stems need longer to cook.
- Lay out the beaten eggs, garlic, stems, leaves, tofu, sauce and noodles in order of use beside the stove.
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Tip: Dry the gai lan well. Water on the leaves will cool the wok and make the noodles stick.
4
Brown the tofu
- Heat the wok over high heat for 1 to 2 minutes until it is just beginning to smoke.
- Add 1 tablespoon (15 ml) oil and swirl to coat.
- Add the tofu in a single layer and cook, turning only every 45 seconds, for 3 to 4 minutes.
- Transfer to a plate.
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Ready when: Tofu is golden brown on at least two sides and firm to the touch
Tip: Let the tofu sit undisturbed between turns so it forms a crust and doesn't stick.
5
Stir-fry garlic and stems
- Reduce the heat to medium-high.
- Add 1 tablespoon (15 ml) oil, then the garlic.
- Stir for 10 to 15 seconds until fragrant but not brown.
- Add the gai lan stems and stir-fry for 1 minute.
- Add 1 tablespoon (15 ml) water and cover with a lid for 1 minute to steam.
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Ready when: Garlic smells sweet and fragrant; stems are bright green and crisp-tender when bitten
Tip: If the garlic starts to turn brown, add the stems right away. Burnt garlic turns bitter.
6
Scramble the egg
- Push the stems to one side of the wok.
- Pour in the beaten eggs on the empty side and let them set for 15 seconds, then scramble with the spatula into large curds for about 30 seconds.
- Mix the eggs in with the stems.
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Ready when: Egg is opaque and just set in soft curds, with no runny liquid, and is cooked to 160°F (71°C)
Tip: The egg will finish cooking when the noodles are tossed in, so don't let it dry out now.
7
Add noodles and sauce
- Turn the heat to high.
- Add the remaining 1 tablespoon (15 ml) oil around the edge of the wok, then add the noodles.
- Pour the sauce evenly over the noodles.
- Using a scooping and folding motion, gently toss for 1 minute to coat.
- Then spread the noodles out and leave them undisturbed for 30 to 45 seconds to char.
- Fold and repeat once more.
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Ready when: Noodles are evenly dark brown, glossy, with some darker charred spots and a smoky smell
Tip: Fold, don't stir vigorously. Wide noodles tear easily when stirred.
8
Finish with leaves and tofu
- Add the gai lan leaves and the browned tofu.
- Toss for 45 to 60 seconds until the leaves wilt and everything is evenly coated.
- Taste a noodle and add a splash of light soy sauce if you want it saltier.
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Ready when: Leaves are bright green and wilted, noodles are hot throughout and no sauce pools at the bottom of the wok
Tip: Serve right away. The noodles stiffen and stick together as they cool.
9
Serve
- Divide between two warm plates.
- Serve right away with the chili vinegar on the side, spooning a little over each portion as desired.
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Tip: The vinegar brightens the sweet, smoky sauce, so add it at the table instead of cooking it in.

Good to know

Tips

High heat creates the smoky char. If your stovetop is weak, heat the wok longer before adding anything and work with smaller batches.
Don't skip the pause where the noodles sit untouched. That contact with the hot metal is what creates the charred flavor.
Use a wide, flat spatula and fold the noodles over rather than stirring to keep the sheets intact.
If the noodles stick to the wok, drizzle in 1 teaspoon of oil along the edge rather than adding water, which would make them soggy.

Make ahead

The sauce can be mixed up to 3 days ahead and refrigerated in a sealed jar. The tofu can be drained and cubed the day before and kept covered in the fridge. Wash and cut the gai lan up to 1 day ahead and store it dry in a towel-lined container. Cook the noodles right before serving.

Storage & reheating

Best eaten right away. Refrigerate leftovers in an airtight container for up to 2 days. Do not leave at room temperature for more than 2 hours. Reheat in a hot, lightly oiled skillet over medium-high heat with a splash of water for 2 to 3 minutes, tossing until steaming hot, or microwave covered for 1 to 2 minutes. Freezing is not recommended because the noodles turn brittle.

Substitutions

fresh wide rice noodle sheets (about 1 inch / 2.5 cm wide) → 8 oz (225 g) dried wide rice noodles (about ½ inch / 1 cm wide). Soak in hot tap water for 20 to 30 minutes until flexible but still firm, then drain well and toss with 1 teaspoon oil. They are less chewy than fresh but work well.
gai lan (Chinese broccoli) → broccolini or regular broccoli florets and thin-sliced stems. Broccolini cooks the same way. For regular broccoli, steam the pieces 1 minute longer in step 5.
vegetarian mushroom stir-fry sauce (vegetarian oyster sauce) → 1 tbsp (15 ml) hoisin sauce or extra light soy sauce. Hoisin adds sweetness, so reduce the sugar to 1 teaspoon.
sweet dark soy sauce (kecap manis or thick sweet black soy) → 1 tbsp (15 ml) dark soy sauce plus 1 extra tsp sugar. Dark soy is saltier and less sweet, so add the sugar for balance.