Air Fryer Oat Flour Pad See Ew — no churn – Easy & Saucy

Crave takeout at home with Air Fryer Oat Flour Pad See Ew — no churn. Charred veg, silky noodles, and sticky-sweet sauce in under 40 minutes. Make it tonight.

If you crave chewy, glossy noodles with char-kissed greens and savory-sweet sauce, youre in the right place. This approachable, weeknight take on a Thai favorite uses the air fryer for crisp tofu and smoky greens, and a quick skillet toss to bring everything together. The sauce clings thanks to a touch of oat flour, so every bite tastes like it came straight from a wok station. And yes, the name you searched forAir Fryer Oat Flour Pad See Ew  no churnis exactly what were making today.

Why Youll Love It

Pad See Ew is all about contrast. Wide, tender noodles meet charred broccoli. Sweet meets salty. Soft eggs meet crisp tofu. This version keeps that spirit and streamlines the process.

• Air fryer ease: Youll get golden tofu and smoky greens without hovering over a hot pan.
• Silky, clingy sauce: Oat flour creates a light, gluten-free-friendly slurry that makes the sauce hug each noodle.
• Faster than takeout: Ready in about 40 minutes, with minimal chopping and simple steps.
• Flexible: Works with eggs or without, tofu or chicken, gai lan or regular broccoli.
• Balanced flavor: Dark soy for color and caramel notes, oyster sauce for depth, and a squeeze of lime to finish.

Air Fryer Oat Flour Pad See Ew  no churn

This home-kitchen method borrows heat from two tools. The air fryer adds roasty edges to tofu and greens. The skillet gives noodles that signature shine and a few toasty spots. The oat flour slurry is subtle; you wont taste oats. Youll simply notice that the sauce clings better and stays glossy longer. Its a neat trick if you dont keep cornstarch on hand or prefer oat-based thickeners.

Looking for more fast mains? Browse Easy Weeknight Dinners, peek at our Air Fryer hub, or save this to your Meal Prep list for a cook-once, eat-twice plan. Curious about the dishs roots? Read this deep dive on technique from Serious Eats, and learn more about Thai flavor building blocks at oyster sauce basics.

Ingredients

• 12 oz wide rice noodles (ho fun or similar). Sub: fresh wide noodles if available; reduce soak time.
• 14 oz extra-firm tofu, pressed and cubed. Sub: chicken thigh strips or seitan; adjust air fryer time.
• 12 oz Chinese broccoli (gai lan) or broccoli florets. Sub: broccolini, bok choy, or a mix.
• 2 large eggs (optional). Sub: omit for vegan; add more tofu.
• 4 cloves garlic, thinly sliced. Sub: 1 tsp garlic powder in a pinch (fresh is best).
• 2 tbsp neutral oil, divided (plus spray). Sub: avocado or canola oil.
• 1/2 tsp kosher salt, to taste.
• 1/2 tsp white pepper, divided. Sub: black pepper.
• 1/4 tsp chili flakes (optional) for heat.
• Lime wedges and sliced scallions, for serving.
• Sauce: 3 tbsp soy sauce or tamari (gluten-free), 1 1/2 tbsp dark soy sauce (or 1 tbsp soy + 1 tsp molasses), 1 1/2 tbsp oyster sauce (or vegan mushroom stir-fry sauce), 2 tbsp brown sugar or coconut sugar, 1 tsp rice vinegar, 1 tbsp oat flour mixed with 3 tbsp water (slurry).

Ingredient notes: Dark soy adds color and a hint of sweetness. If you dont have it, the molasses swap works well. Oyster sauce brings savory depth; choose a vegan mushroom version to keep it plant-based. Tamari keeps it gluten-free when paired with certified gluten-free oat flour and GF noodles.

Step-by-Step Instructions

1. Soak the noodles: Add dry wide rice noodles to a large bowl and cover with very hot water. Soak until pliable but not fully soft, 207 minutes depending on brand. Drain and keep nearby. If using fresh noodles, separate strands and keep covered so they dont dry out.
2. Press and cube tofu: Wrap the tofu in a clean towel and press under a pan for 1015 minutes. Cut into 3/4-inch cubes. Toss with 1 tsp oil, a pinch of salt, and a pinch of white pepper.
3. Air fry the tofu: Preheat your air fryer to 400 b0F (200 b0C). Lightly oil or line the basket with perforated parchment. Add the tofu in a single layer. Cook 1012 minutes, shaking halfway, until golden at the edges and lightly crisp.
4. Air fry the greens: Toss chopped gai lan (or broccoli) with 1 tsp oil and the sliced garlic. Air fry at 380 b0F (193 b0C) for 68 minutes, shaking once, until tender-crisp with some char. Season with a pinch of salt.
5. Whisk the sauce: In a bowl, whisk soy, dark soy, oyster sauce, sugar, rice vinegar, and 1/4 tsp white pepper. In a small cup, stir oat flour with 3 tbsp water until smooth. Whisk the slurry into the sauce. This helps it cling without getting gloopy.
6. Heat the pan: Place a large wok or 12-inch skillet over medium-high heat. Add 1 tbsp oil.
7. Optional egg step: Crack in the eggs. Scramble just to set, 3060 seconds. Push to one side of the pan.
8. Toast the noodles: Add the drained noodles and another 1 tsp oil. Toss and let them contact the pan to get a few toasty spots, 6090 seconds.
9. Sauce and toss: Pour the sauce around the edges of the pan so it sizzles. Toss quickly until every strand is glossy and the sauce thickens and coats, about 12 minutes.
10. Finish: Fold in the air-fried tofu and greens. Add chili flakes if you like heat. Toss 3060 seconds to warm through. Taste and adjust: more soy for salt, a pinch of sugar for balance, or a squeeze of lime for brightness.
11. Serve: Plate hot. Shower with scallions and serve with lime wedges. Eat right away while the noodles are bouncy and shiny.

Expert Tips

• Noodle prep is everything: Soak until pliable, not mushy. Over-soaked noodles can break in the pan. If they clump, splash with a bit of hot water to loosen.
• Work in batches if needed: Crowded pans steam the noodles. If your skillet is small, cook half the noodles at a time, then combine.
• Air fryer timing varies: Different models run hotter or cooler. Check tofu at 8 minutes and greens at 5 minutes the first time you make this.
• Use high heat, short time: The best pad see ew has a few charred spots from quick, high heat cooking. Keep ingredients moving, but let them contact the pan to blister.
• Sauce cling without cornstarch: The oat flour slurry gives a delicate sheen and body. Its subtle; you wont detect an oaty taste.
• Make-ahead: Press tofu and whisk the sauce up to 3 days ahead. Store sauce in a jar; shake before using as the slurry may settle.
• Scaling: Double the recipe, but air fry tofu and greens in batches and stir-fry the noodles in two rounds to keep texture.
• Doneness cues: Noodles should be glossy and bendy, not soggy. Greens should have tender stems and charred leaves. Tofu edges should be golden.
• On the name: If you searched for Air Fryer Oat Flour Pad See Ew  no churn, youre in the right spot. Its the same saucy, street-style noodle vibe, streamlined for home.

Storage

Cool leftovers, then store in an airtight container.

• Fridge: Up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce and re-gloss the noodles.
• Freezer: Not recommended. Rice noodles can turn grainy once frozen and thawed.
• Make-ahead components: Air-fried tofu lasts 4 days in the fridge. The sauce keeps 1 week. Re-crisp tofu in the air fryer at 375 b0F for 35 minutes.

Variations

• Vegan: Skip eggs and swap oyster sauce for a vegan mushroom stir-fry sauce. Use firm tofu or tempeh.
• Gluten-free: Use GF rice noodles, tamari, and a certified GF oyster-style sauce. Oat flour must be certified GF.
• Dairy-free: The base recipe is dairy-free.
• Refined-sugar-free: Use coconut sugar or maple syrup in the sauce.
• Protein swaps: Try shrimp (air fry 57 minutes at 370 b0F) or thinly sliced chicken thigh (air fry 1012 minutes at 390 b0F), then finish in the pan with the noodles.
• Veg boost: Add bell peppers, snap peas, or baby corn. Keep total veg to about 4 cups so noodles still shine.

FAQ

Can I make Air Fryer Oat Flour Pad See Ew  no churn without eggs?
Absolutely. Leave them out and add an extra handful of tofu or greens. The sauce and noodles still deliver classic flavor and texture.

What if I cant find dark soy sauce?
Mix 1 tbsp regular soy with 1 tsp molasses. Youll get color and light caramel notes similar to dark soy.

Do I need a wok?
No. A large, heavy skillet works well. Heat is more important than shapelet the noodles touch the pan to blister a bit.

Can I use another thickener instead of oat flour?
Yes. Use 2 tsp cornstarch or 1 tsp tapioca starch instead. Oat flour is a gentle, pantry-friendly swap that adds body without glossing too much.

How do I keep noodles from sticking?
Dry them well after soaking. Use a bit of oil in the pan. If they clump, sprinkle in a tablespoon of hot water and toss to loosen.

Is this spicy?
Not by default. Add chili flakes or sliced fresh chilies to taste, or serve with chili vinegar on the side.

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