Crispy Tofu Pad See Ew

• Rice Noodles(300 g)
• Tofu(450 g)
• Cornflour(35 g)
• Rapeseed Oil(4 tbsp)
• Bok Choy(2)
• Garlic(10 cloves)
• Ginger(15 g)optional
• Soy sauce(75 ml)
• Oyster Sauce(4 tbsp)
• Brown sugar(18 g)
• Rice Vinegar(½ tbsp)optional
• White Pepper(¼ tsp)optional
• Salt(¾ tsp)optional
• Black pepper(¾ tsp)optional
• Lime(1)optional
• Green Onions(3)optional
• Chili flakes(1¼ tsp)optional

Method

1. 1

   Soak {Rice Noodles} in just-boiled {Water} until pliable, then drain well and toss with a small splash of {Vegetable oil} to prevent sticking.

   ~8 min

2. 2

   Pat {Tofu} very dry, then cut into bite-size pieces. Toss with {Cornstarch}, {Salt}, {White Pepper}, and {Black pepper} until evenly coated.

   ~7 min

3. 3

   Mix the sauce: {Soy sauce}, {Oyster Sauce}, {Brown sugar}, {Rice Vinegar}, and {Water}. Stir until the {Brown sugar} dissolves.

   ~2 min

4. 4

   Heat {Vegetable oil} in a wok or large frying pan over high heat. Fry the coated {Tofu} in a single layer until deeply golden and crisp, turning as needed, then transfer to a plate.

   ~6 min

5. 5

   Carefully pour off all but a thin film of oil. Add sliced {Garlic} and grated {Ginger} and stir-fry briefly, then add {Bok Choy} and cook until glossy and just wilted but still crisp.

   ~3 min

6. 6

   Add drained {Rice Noodles} and the sauce mixture. Toss, then press the noodles against the hot pan in sections to get charred edges. Return the crispy {Tofu} and add sliced {Spring Onion}. Finish with {Chili flakes} and a squeeze of {Lime} if using.

   ~4 min