Thai · Lunch, Dinner
Pad see ew tofu (stir-fried rice noodles with tofu)
Wide rice noodles wok-fried with crisp tofu, egg and Chinese broccoli.
- Calories
- 701 kcal
- Protein
- 35 g
- Carbs
- 87 g
- Fat
- 23 g
- Prep
- 15 min
- Cook
- 10 min
Per serving, for one person.
Contains: soy.
Ingredients
- 80 g Rice noodles
- 180 g Firm tofu
- 120 g Broccoli
- 2 cloves Garlic
- 1 tbsp Tamari (gluten-free)
- ½ tbsp Sunflower oil
- 1¼ tsp Sugar
- ½ tsp Black pepper
Method
- Soak or rinse the rice noodles according to the packet, then drain well.
- Heat half the oil in a hot wok and fry the tofu cubes for 5 minutes until golden, then set aside.
- Add the remaining oil, fry garlic and broccoli for 2 minutes, then add the noodles and tamari.
- Toss for 3 minutes until the noodles are coated and slightly charred, then return the tofu to the wok.
- Season with sugar and pepper and serve hot.
More Thai recipes
- Coconut mango chia pudding587 kcal · 9 g protein
- Salmon in coconut curry713 kcal · 35 g protein
- Thai green curry with tofu650 kcal · 29 g protein
- Larb gai (Thai chicken lettuce cups)331 kcal · 36 g protein
- Khai jiao (Thai omelette) with rice448 kcal · 23 g protein
- Jok moo (Thai rice porridge with pork)377 kcal · 29 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein