Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
In a large skillet or wok, heat the olive oil over medium-high heat.Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the vegetables and tofu to the skillet and stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Push the vegetables and tofu to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them with the vegetables and tofu.
Add the cooked rice noodles to the skillet and pour in the tamari, rice malt syrup, and vinegar. Toss everything together to coat the noodles and evenly distribute the sauce.
- Cook for an additional 2-3 minutes, stirring frequently, until the noodles are heated through and well coated in the sauce.
- If desired, sprinkle some crushed red chilli flakes for added heat, adjusting to your preference.
- Remove from heat and garnish with fresh cilantro.
- Serve the Pad See Ew hot with lime wedges on the side for an extra burst of tanginess.
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