Pad See Ew

Wide rice noodles wok-charred with egg, Chinese broccoli, and tender beef in a sweet dark soy caramel.

Ingredients

• 400g firm tofu
• 400g glutinous rice
• a handful of minced garlic
• a pinch of white pepper
• 3 tbsp neutral vegetable oil
• 2 snake beans, chopped
• a handful of fresh mint, chopped
• a drizzle of roasted peanuts

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and red curry paste, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the torn kaffir lime leaves and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the palm sugar and snake beans, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the crispy fried shallots, taste, and adjust the seasoning with salt and pepper as needed.

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