Crave takeout at home fast. Air Fryer Oat Flour Pad See Ew — no churn brings smoky char, tender noodles, and easy clean-up. Make it tonight with simple swaps.

Air Fryer Oat Flour Pad See Ew — no churn (Easy & Fast)

If you love the smoky-sweet chew of pad see ew but want a faster, lighter cleanup, you’ll adore this air-fryer version. It features springy oat flour sheet noodles, char-kissed greens, and a glossy sauce that clings to every ribbon. Best part? Minimal tossing. The air fryer does the heavy lifting, so your stovetop stays clean. In other words: Air Fryer Oat Flour Pad See Ew — no churn vibes, weeknight speed.

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Air Fryer Oat Flour Pad See Ew — no churn

This recipe borrows the spirit of Thai street-style pad see ew—wide noodles, dark soy sheen, and crisp-tender Chinese broccoli—then retools the method for an air fryer. Instead of wok-tossing over screaming heat, we steam-bake quick oat flour sheets, cut them into wide ribbons, and let the air fryer deliver char and concentration. It’s approachable, adaptable, and wildly satisfying.

Want more easy wins? Browse Easy Weeknight Dinners or dig into our Air Fryer collection next.

Why You’ll Love It

• Weeknight simple: The air fryer concentrates flavor and adds char without constant stirring.
• Chewy, tender noodles: Tapioca and oat flour team up for bounce and softness.
• Flexible: Use tofu or chicken, gai lan or broccolini, eggs or none.
• Minimal cleanup: One mixing bowl and a couple of trays; no splattered stovetop.
• Diet-friendly options: Easily gluten-free and dairy-free with simple swaps.
• Reliable technique: No-wok, no-fuss approach to that pad see ew essence.

Ingredients

Here’s what you’ll need to make this noodle stir-fry at home, plus easy substitutions.

• Oat flour: Fine-milled for smooth sheets. Store-bought or homemade (pulse rolled oats).
• Tapioca starch: Adds chew; sub cornstarch for a softer bite.
• Boiling water: Hydrates and gelatinizes starches for pliable sheets.
• Neutral oil: Avocado, canola, or grapeseed to prevent sticking and aid browning.
• Salt: Balances the batter.
• Chinese broccoli (gai lan): Classic choice; sub broccolini plus a handful of spinach.
• Protein: Extra-firm tofu (pressed) or sliced chicken thigh; shrimp also works.
• Eggs (optional): For silky ribbons woven into the noodles.
• Garlic: Freshly grated for punch.
• Dark soy sauce: Color and light sweetness; essential for that signature hue.
• Soy sauce or tamari: Savory depth. Use tamari for gluten-free.
• Oyster sauce: Mushroom-based sauces keep it vegan.
• Rice vinegar: A bright edge; sub Chinese black vinegar for deeper malt notes.
• Brown sugar or maple: Sweetness helps caramelize and balance bitter greens.
• Fish sauce (optional): Adds funk; skip for vegan.
• White pepper: Classic gentle heat and aroma.
• Sesame oil (optional): Nutty finish.
• To serve: Lime, chili flakes, scallions.

Substitutions: Short on time? Use 12 oz wide fresh rice noodles instead of making oat sheets. Swap gai lan with tender broccolini or bok choy. Use coconut aminos to reduce sodium; balance with a pinch of salt. For more background on pad see ew technique, see this guide from Serious Eats.

Step-by-Step Instructions

1. Make the sauce. In a small bowl, whisk dark soy, soy/tamari, oyster sauce, rice vinegar, brown sugar, fish sauce (optional), white pepper, and grated garlic until smooth. Set aside.
2. Mix the oat batter. In a medium bowl, whisk oat flour, tapioca starch, and salt. Pour in boiling water and 1 tbsp oil while whisking; stir until lump-free. Rest 5 minutes so the batter hydrates and thickens slightly.
3. Prep the pans. Line two air-fryer-safe shallow pans or 8-inch metal cake pans with parchment; brush lightly with oil.
4. Steam-bake a sheet. Pour about 1/3 cup batter into a pan; tilt to coat in a thin, even layer. Cover pan tightly with foil. Air-fry at 350°F (175°C) for 6–8 minutes until set and glossy. If your fryer fits both pans, cook two at once.
5. Cut noodles. Cool 1 minute. Peel the sheet from parchment and cut into 1.5–2-inch ribbons. Toss with a few drops of oil to prevent sticking. Repeat with remaining batter.
6. Crisp the protein. Toss tofu (or chicken) with a little oil and a pinch of salt. Air-fry at 400°F (205°C): tofu 8–10 minutes until golden, or chicken 7–9 minutes until cooked through (165°F). Set aside.
7. Char the greens. Toss chopped gai lan with a little oil and salt. Air-fry at 380°F (195°C) for 3–4 minutes until crisp-tender and lightly charred. Set aside.
8. Combine and sauce. In a large air-fryer-safe tray or pan, add oat noodles, protein, and greens. Pour sauce over; toss gently to coat. Spread into an even layer. If using eggs, drizzle them over the noodles now.
9. Finish with heat. Air-fry at 400°F (205°C) for 5–7 minutes, tossing once halfway. Noodles should develop a few charred edges; sauce should reduce to a shiny glaze. Stir once to create soft egg ribbons if using.
10. Serve. Taste and adjust with a splash of soy or vinegar or a pinch of sugar. Finish with sesame oil (optional). Plate with lime, chili, and scallions.

Expert Tips

• Thickness matters. Spread the batter thin—too thick and the noodles feel dense; aim for translucent sheets.
• Keep sheets oiled. A few drops of oil on cut ribbons prevent clumping when you combine them with the sauce.
• Don’t overcrowd. Spread the sauced noodles in a single layer to encourage char; work in batches if your fryer is compact.
• Color cue. Dark soy deepens color; if you skip it, the flavor is fine but the signature mahogany hue will be lighter.
• Gluten-free path. Use certified gluten-free oat flour and tamari; choose mushroom “oyster” sauce. Verify labels.
• Make-ahead. Steam-bake sheets up to 24 hours ahead. Cut, oil lightly, and refrigerate in an airtight container; warm before finishing.
• Scale it. Double the batter and sauce; cook noodles and greens in batches to keep edges charring, not steaming.
• Rice noodle swap. Use 12 oz fresh wide rice noodles. Warm them 1–2 minutes in the air fryer (covered) to loosen before saucing.

Storage

• Fridge: Store leftovers in an airtight container for 3–4 days. Reheat in the air fryer at 350°F for 3–4 minutes or in a skillet with a splash of water.
• Freezer: Best to freeze the sheets or finished dish in single portions for up to 2 months. Thaw overnight and reheat until hot. Note: Oat noodles stay tender but may lose a touch of bounce after freezing.
• Meal prep: Pack with extra greens and sauce; keep lime and chili separate for topping at the desk. See more tips in Meal Prep.

Variations

• Vegan: Use tofu, mushroom oyster sauce, and skip the eggs and fish sauce. Add shiitakes for bonus umami.
• Gluten-Free: Certified GF oat flour + tamari + GF dark soy (or add a dab of molasses to regular tamari for color).
• High-Protein: Double the tofu or chicken and add an extra egg; reduce sugar slightly to keep balance.
• Spicy Basil: Toss in a handful of Thai basil and a spoon of chili crisp at the end.
• Peanut-Free Crunch: Sprinkle roasted sesame seeds instead of peanuts for texture.

Craving more clever techniques like this Air Fryer Oat Flour Pad See Ew — no churn approach? Check our Gluten-Free Baking hub for oat flour know-how you can use across dinners and desserts.

FAQ

• What does “Air Fryer Oat Flour Pad See Ew — no churn” mean here?
  It signals that you won’t be aggressively tossing noodles in a blazing-hot wok. The air fryer concentrates heat, chars edges, and reduces the sauce—minimal stirring, maximum flavor.
• Can I use rice noodles instead of oat flour sheets?
  Yes. Use 12 oz fresh wide rice noodles. Warm them covered in the air fryer 1–2 minutes to loosen, then proceed from the “Combine and sauce” step.
• Do I need dark soy sauce?
  It’s ideal for color and a hint of sweetness. If unavailable, use tamari plus 1/2 tsp molasses for each tablespoon to mimic color.
• How do I keep the noodles from sticking?
  Lightly oil the cut ribbons and avoid piling them while hot. Toss with sauce promptly and spread in a single layer for the finishing cook.
• Can I make this without an air fryer?
  Yes. Steam the batter as thin crepes in a lidded skillet, slice into ribbons, then stir-fry the noodles with sauce, greens, and protein in a large pan.
• Is this authentic Thai pad see ew?
  It’s a Thai-inspired, weeknight-friendly adaptation. For traditional technique, consult resources like Food Network or independent Thai cooking authorities.

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