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Photo of Tofu pad see ew by WW

Tofu pad see ew

8 - 10
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Popular as a street food in Thailand, Pad see ew is super easy to whip up at home!


Canola oil

1 tbs, or sunflower variety

Firm tofu

300 g, cut into 2cm pieces, drained on paper towel

Gai lan

1 bunch(es), (cut into 4cm lengths), Chinese broccoli


2 medium, lightly beaten

Fresh rice noodles

500 g, flat variety

Kecap manis

cup(s), (80ml), sweet soy sauce

Reduced salt soy sauce

2 tbs

Fresh red chilli

1 whole, thinly sliced


1 medium, cut into wedges to serve


  1. Pat tofu with paper towel to remove excess moisture. Heat a wok over medium-high heat. Add half the oil and heat for 20 seconds. Stir-fry tofu for 4 minutes or until browned. Transfer to a plate.
  2. Cut thick gai lan stems in half lengthways. Reheat wok over high heat. Stir-fry gai lan stems for 1 minute. Add gai lan leaves and stir-fry for 1 minute or until just tender. Transfer to a plate.
  3. Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Add egg and cook, stirring, for 30 seconds or until set. Add noodles, kecap manis, soy sauce, gai lan and tofu and stir-fry for 2 minutes or until heated through. Serve.


SERVING SUGGESTION: Steamed snow peas and carrots (cut into batons), long fresh red chilli (chopped) and lemon wedges. TIP: Fresh rice noodles are available from the chilled cabinets of some supermarkets or from Asian food stores. If unavailable use 200g dried rice stick noodles prepared following packet instructions or until just tender.