Pad kee mao rice noodle stir-fry with tofu
Yeung Man Cooking · ♥ 4.7K likes · 104.8K views · 9 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 pieces garlic
- 1 piece ginger
- 2 whole mildly spicy green chilies
- 1 whole red Thai chili
Peel the garlic and roughly chop the ginger; seed the chilies if less heat is wanted.
Garlic, ginger and chilies
- salt
In a mortar, sprinkle a pinch of salt over the garlic, ginger and chilies and crush coarsely; the salt acts as an abrasive.
Crushing in the mortar with salt
- 100 g extra firm tofu
Pat the tofu dry and slice into strips. Roughly chop the bok choy and halve the baby corn.
- 4–5 whole baby bok choy
- 3 whole baby corn
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp plant-based oyster sauce
- water
Sauce: combine the soy sauce, dark soy sauce and plant-based oyster sauce.
- 140 g thick square rice noodles
Pour boiling water over the rice noodles and soak three to four minutes, stirring occasionally so they do not stick.
- ¼ cup peanuts
Toast the peanuts in a non-stick pan over medium heat for three to four minutes; set aside.
Heat the avocado oil over medium, add the crushed garlic, ginger and chilies and saute two to three minutes with a fan on or a window open.
- 2 tbsp avocado oil
Add the tofu and saute about a minute; add the bok choy and baby corn and saute another minute.