Description
This Pad See Ew Recipe Vegan is packed with chewy rice noodles, crispy tofu, and a flavorful sauceโauthentic Thai taste, 100% plant-based!
Ingredients
Pad See Ew Vegan Sauce
- 2 tbspย Thai dark soy sauceย
- 2 tbspย Thai light soy sauce
- 1 tbspย Thai mushroom soy sauce
- 3 tsp sugar
Stir-Fry Ingredients
- 4 servings flat, wide rice noodlesย (dryย orย fresh)
- 2 cups or so Chinese broccoli (or substitute with broccoli florets or kale)
- 3 garlic cloves, minced
- 2 tbsp cooking oil
- 1 block firm or extra-firm tofu, cubed
- 1 tsp white pepper
Optional Toppings
- Thai Sriracha (optional)
- Thai chili flakes (optional)
Instructions
Make the Pad See Ew Vegan sauce:
- Mixย 2 tablespoonsย dark soy sauce,ย 1 tablespoon of mushroom soy sauce,ย 2 tablespoonย Thai light soy sauce, andย 3 tsp sugarย in a small bowl or glass measuring cup.
- You might not use all of it, or you might need to make more depending on how many noodles you end up using.
Prep the Noodles:
- If using dry rice noodles, soak for the 4 servings for an hour in room-temperature water, or until you can wrap the noodle easily around your finger.
- If using fresh noodles, microwave the 4 servings in the bag for a few minutes to loosen them. Gently separate the noodles.
Prepare the Chinese Broccoli:
- Peel theย 2 cups or so of Chinese Broccoli stalks and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.
Stir-Fry the Aromatics & Crisp the Tofu and Veggies:
- Add the remaining oil and minced garlic to the wok.
- Heat 1 tbsp oil in a wok over medium-high heat.
- Add the minced garlic to the wok, and stir-fry for a few seconds until it smells amazing.
- Add tofu cubes and pan-fry until golden brown or deep-fry if you want Thai Fried Tofu.
- Add the Chinese broccoli stalks stir-fry until softened and then take out everything that’s in the pan and set it aside.
Toss in the Noodles & Sauce:
- Add a few more tablespoons of oil to the wok if needed, and put in the noodles and Pad See Ew Vegan sauce.
- Stir gently to coat the noodles without breaking them until they are softened and have soaked up the sauce.
Finish & Serve:
- Add back in the tofu, Chinese broccoli stalks, and now also add in the Chinese broccoli leaves and stir-fry until just wilted. Donโt touch the noodles for about 30 seconds to let them get a smokiness to them. Sprinkle withย 1 teaspoon or so of white pepper, mix it up, and turn off the heat.
Serve & Enjoy!
- Plate the noodles, sprinkle withย chili flakesย orย Thai Sriracha sauce to taste if you want, and enjoy!
Notes
Additions & Substitutions
- Tofu Substitute:ย Tempeh, seitan, or plant-based chicken alternatives.
- Chinese Broccoli Substitute:ย Kale, bok choy, or regular broccoli.
- Sweet Soy Sauce Substitute:ย Mix regular soy sauce with a little molasses.
- Mushroom Sauce Substitute:ย ยฝ tbsp hoisin sauce, ยฝ tbsp soy sauce mixed together.
- White Pepper Substitute: Black pepper.
Recipe Tips & Tricks
- Use High Heat:ย Helps get that signature smoky flavor (wok hei).
- Donโt Overcrowd the Pan:ย Stir-fry in batches if needed to avoid mushy noodles.
- Make it Gluten-Free:ย Make it Gluten-Free:ย Check out myย Gluten-Free Pad See Ew post if you’d like to make it Vegan and Gluten-Free!
- Prep Time: 20
- Cook Time: 10
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai