This is a healthy take on one of my favorite takeout dishes of all-time: pad see ew. Originally inspired by this recipe, I’ve added more greens, swapped out chicken for organic sprouted tofu, and added a gluten free tamari sauce. This is a such a versatile sauce, which makes it one of my go-tos. It’s great stir-fried with tofu and veggies served over rice or for marinating tofu (or any protein) before roasting. 

pad see ew
pad see ew
Ingredients
Serves 2 (generously) to 4

Tamari Sauce:

  • 2 cloves of garlic, grated/minced finely  
  • 1 tablespoon of sesame oil
  • 2 tablespoons gf low-sodium tamari
  • 2 tablespoons coconut aminos
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon coconut sugar or honey
  • ½ teaspoon pink salt
  • Juice of ½ lime

For the noodles:

  • Coconut oil
  • 1 package organic tofu, drained, patted dry and cut into cubes
  • 1 5.5 ounce package Nona Lim pad see ew noodles (the best!)
  • 1 bunch of broccolini, stalks and florets separated
  • 1 baby bok choy, stalks and leaves separated
  • 1 egg, beaten

 

Serve with: lime wedges, bean sprouts, toasted nuts, red pepper flakes (all optional)

Method

In a small bowl, combine all the ingredients for the tamari sauce and set aside.

 

Make sure your veggies are all prepped and ready to go, as a stirfry like this moves fast! Cook the noodles according to the package, rinse and drain under cold water. Set aside in strainer.

 

Heat a large non-stick pan over high heat. Add a couple tablespoons of the coconut oil and the tofu to the pan. Let the tofu cook for a couple of minutes until a slight crust forms, flip each one and cook for another minute or two until both sides are golden.

 

Add the broccoli stalks and cook for 2 minutes, adding more coconut oil as needed. Then add the bok choy stalks and broccolini florets and cook one more minute. Add a few tablespoons of the tamari sauce at this point. Then, add the greens, the noodles, and a few more tablespoons of the sauce. (If the noodles have clumped together at all simply rinse them quickly under warm water and they will loosen right back up – make sure they are completely drained before adding them back in).

 

Toss the tofu, noodles, and veggies in the sauce until everything is well coated. Add more sauce as needed/desired. If there is any extra sauce in the pan let it cook off for a minute before cooking the egg. Push noodles to one side of the pan and cook the egg, stirring constantly until just cooked through. Veggies should be just cooked through as well and noodles slightly browned.

 

Toss everything together, season to taste, and serve with your desired toppings. Enjoy!