Vegan Pad See Ew

Name: Vegan Pad See Ew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 200g tofu; 200g fresh rice noodles (or dried one); 100g Chinese broccoli (Gai Lan); 3 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp vegan oyster sauce; 1 tbsp rice vinegar; Pinch of black pepper; 2 cloves of garlic, finely minced

Jump to Recipe·Print Recipe

Vegan Pad See Ew is a delicious and flavorful Thai noodle dish stir-fried with vegetables. The savory sauce clings to chewy rice noodles, while tofu and Chinese broccoli add a delightful crunch.

Two plates of delicious vegan Pad See Ew

Pad See Ew is a popular Thai stir-fried noodle dish that is made with wide rice noodles, soy sauce, and various other ingredients. The name "Pad See Ew" translates to "stir-fried soy sauce" in Thai. It is a flavorful and savory dish that is commonly found in Thai street food stalls and restaurants.

Due to the playful pronunciation of its name, "see you," I frequently stir up a heartfelt farewell with a plate of Vegan Pad See Ew. The pun adds a touch of whimsy to this savory stir-fry, making it a perfect dish to share with close friends as you send them off.

This Thai classic gets a delightful makeover, swapping meat for protein-packed tofu and still delivering the iconic savory-sweet sauce coating springy rice noodles. Packed with crisp vegetables and bursting with umami flavor, it's the perfect weeknight meal that satisfies both your taste buds and your values.

If you love Thai cuisine, you might also want to try these delicious vegan recipes: Vegan Panang Curry and Vegan Tom Kha.

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
📖 Recipe
Related
Other Thai dishes
Pairing
💬 Reviews

Ingredients

Here’s what you’ll need:

Noodles:
- Flat Rice Noodles (Sen Yai): These wide rice noodles are the star of the dish. They have a chewy texture and absorb the flavors of the sauce beautifully. You can find them in Asian grocery stores or make your own by steaming and cutting rice noodle sheets into ribbons.
- Alternatively, you can get dry rice noodles and cook them according to package instructions.
Protein and Vegetables:
- Tofu (or Soy Chips): Tofu adds a protein-rich element to the dish.
- Gai Lan (Chinese Broccoli): Gai Lan is a leafy green vegetable with tender stems and dark green leaves. It has a slightly bitter taste and pairs wonderfully with the savory sauce. If gai lan isn’t available, broccolini or other Chinese greens are an excellent alternative.
Sauces:
- Soy Sauce: Provides the salty base for the sauce.
- Dark Soy Sauce: Not only adds color but also contributes to the depth of flavor.
- Sugar: Balances the saltiness and enhances the overall taste.
- Vegan Oyster Sauce: This umami-packed sauce mimics the traditional oyster sauce used in non-vegan versions of Pad See Ew.
- Black pepper: Adds a hint of spiciness to the dish.

See recipe card for quantities.

Instructions

Cut the tofu into thin slices and fry them in oil until golden brown on both sides. Remove from heat and set aside.
Separate the Chinese broccoli leaves and cut the stems and leaves into small 2-inch pieces.
Stir fry the Chinese broccoli stems and leaves in the remaining oil for 2-3 minutes.
Combine the ingredients listed for the sauce in a bowl.
Add the rice noodles to the pan on low heat, and then pour the sauce over the noodles. Mix everything together.
Finally, add the Chinese broccoli and tofu to the pan and mix until thoroughly combined.
Once everything is heated through and well mixed, remove from heat and serve hot.

Fry tofu until golden brown

Cut the rice noodles (if homemade) into pieces

Mix the noodles with sauce on low heat

Mix the noodles with the tofu and gai lan

Substitutions

These tweaks allow you to customize the dish to your liking and adapt it based on what ingredients you have on hand.

Protein:
- Tempeh: Replace tofu with tempeh. Tempeh has a nutty flavor and a firmer texture. Marinate it in soy sauce or tamari before stir-frying.
- Seitan (Wheat Gluten): Seitan provides a meaty texture. Slice it thinly and pan-fry until golden.
- Mushrooms: Portobello, shiitake, or oyster mushrooms add an earthy taste. Sauté them until tender.
Vegetable:
- Bok Choy: Swap gai lan with baby bok choy. Bok choy has a mild flavor and tender stems.
- Broccoli Florets: If you don’t have gai lan or bok choy, regular broccoli works well. Cut it into small florets.

Variations

Here are some variations you can add to this recipe:

Sweetness Level: Adjust the sugar content in the sauce. Some prefer a sweeter Pad See Ew, while others enjoy it less sweet.
Chili Heat: Add chopped Thai bird’s eye chilies for a spicy kick. Adjust the quantity based on your heat tolerance.

Equipment

A wok is ideal, but a nonstick skillet works too:

A wok is the traditional choice for stir-frying Pad See Ew. Its high, sloping sides allow for even heat distribution and efficient tossing of ingredients.
If you don’t have a wok, a nonstick skillet works well too. Choose one with a wide surface area to accommodate the noodles and vegetables.

Storage

Pad See Ew is best enjoyed fresh, but you can refrigerate leftovers for up to 2 days.

Top tip

After draining, rinse the noodles with cold water to remove excess starch and prevent sticking.
For those who love a little extra heat and flavor, consider making a simple Thai chili condiment to accompany your Vegan Pad See Ew by steeping chopped Thai chilies in rice or distilled vinegar. This condiment adds a delightful kick and elevates the overall taste.

FAQ

Can I use other noodles besides flat rice noodles?

Absolutely! While flat rice noodles (sen yai) are traditional for Pad See Ew, you can experiment with other wide rice noodles. Look for fresh wide rice noodles in Asian markets or use dried ones (just follow the package instructions for cooking).

What’s the difference between Pad See Ew and Pad Thai?

Pad See Ew features wide rice noodles, a dark soy-based sauce, and Chinese broccoli (gai lan).
Pad Thai uses thin rice noodles, tamarind-based sauce, and includes ingredients like bean sprouts, peanuts, and lime.