Thai Express Tofu Pad Sew

Secret confession: one of my favourite meals of all time is the Pad Sew from Thai Express in the mall food court. I love the sweet and savory combination of the saucy noodles, egg, and slightly bitter greens. I like getting the beef version when I’m at the mall, but occasionally I switch it up and get the fried tofu version because I love the way it soaks up all of the sauce.

I’m too impatient to take the time to finely slice the beef at home, so I like to make the tofu version because it’s quick, easy and tasty for a weeknight dinner. Plus, it’s perfect for a meatless Monday – since it still feels like a treat, I don’t miss the meat at all.

The key to this recipe is all in the sauce! Normally I don’t mind a few substitutions here and there, but for this one sticking to the recipe is key to get that familiar Thai Express flavour that I know and love. The noodles, tofu and egg all tend to soak up a lot of sauce, so don’t be shy. I hate dry rice noodles because they tend to get sticky and starchy, so keeping them nice and moist is key.

PRO TIP: don’t forget the lime and peanuts to finish! The peanuts add a great crunch and the lime gives the recipe a necessary tang to balance everything out.

INGREDIENTS:

Sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 4 teaspoons soy sauce
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • 1 tablespoon of sesame oil
  • 1 teaspoon garlic chili paste to take (I used about a teaspoon)
Stir Fry
  • 1 package wide rice noodles
  • 1 package deep fried tofu
  • 1 tablespoon canola oil
  • 1 teaspoon of minced garlic
  • 4 large eggs
  • 6 heads of baby bok choy
  • 1 lime, sliced to serve
  • 1/4 cup peanuts, crushed to serve

INSTRUCTIONS:

  1. Prepare the noodles according to package instructions.
  2. Combine sauce ingredients and keep in a separate bowl.
  3. Add canoila oil to pan – once sizzling, add in minced garlic.
  4. Add in bok choy, cook 4-5 mins or until slightly tender.
  5. Add in tofu and mix with bok choy.
  6. Move the tofu and bok choy to one side of the pan and crack in the eggs. Thoroughly scramble and then combine.
  7. Add the noodles and sauce and combine all of the ingredients and let simmer for a minute or two.
  8. Sprinkle lime juice and peanuts on top just before serving.

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