Pad See Ew is prepared with fresh rice noodles. These are large noodles that are stir-fried briefly. This dish has the particularity that it is not spicy and does not contain aromatic herbs. In this vegetarian version, we only use tofu and vegetables.
200 g fresh rice noodles (large ones)
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons mushroom sauce
1 teaspoon coconut sugar
75 g tofu, cut into 1 cm cubes
2 garlic cloves, chopped
50 g carrot, small diced (or julienned)
50 g lotus stems, peeled and cut into 3 cm lengths (or snake beans, cut into 3 cm lengths)
2 tablespoons vegetable oil
In a bowl, pour the rice noodles, dark soy sauce, half of the light soy sauce and half of the mushroom sauce. Stir until noodles are evenly brown.
Heat oil over a medium heat and then stir-fry tofu, garlic, carrot and lotus for 3 minutes or until tofu is golden brown. Stir in the sugar, the other half of the soy sauce and mushroom sauce then mix well.
Add the noodles and stir constantly for about 2 minutes or until the noodles are hot. Taste to adjust seasoning.
Transfer to a serving dish. Add pepper to taste.