Vegan Pad See Ew (Printable)
Flavorful stir-fried rice noodles with tofu, Chinese broccoli, and savory umami sauce.
# What You'll Need:
→ Sauce
01 - 2 tablespoons light soy sauce
02 - 1 tablespoon dark soy sauce or sweet soy sauce
03 - 1 tablespoon vegan oyster sauce or mushroom stir-fry sauce
04 - 1 teaspoon sugar
05 - 2 teaspoons rice vinegar
06 - 1 tablespoon water
→ Noodles
07 - 7 oz wide rice noodles, fresh or dried
→ Vegetables & Protein
08 - 1 tablespoon vegetable oil
09 - 2 cloves garlic, minced
10 - 5 oz firm tofu, sliced into strips
11 - 1 small head Chinese broccoli, stems and leaves separated, cut into 2-inch pieces
12 - 1 medium carrot, julienned
13 - 1 small bell pepper, sliced
→ Garnish
14 - 1-2 green onions, sliced
15 - Lime wedges
16 - Fresh chili slices
# How To Make It:
01 - Whisk together light soy sauce, dark soy sauce, vegan oyster sauce, sugar, rice vinegar, and water in a small bowl until well combined. Set aside for later use.
02 - Prepare rice noodles according to package instructions. If using dried noodles, soak or boil until tender but still chewy. Drain thoroughly and toss lightly with oil to prevent sticking.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sauté for 20 seconds until fragrant, being careful not to burn.
04 - Add tofu strips to the wok and cook for 2-3 minutes until lightly golden on all sides. Remove from heat and set aside if needed, or push to the side.
05 - Add Chinese broccoli stems, carrots, and bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are just tender-crisp.
06 - Add the cooked noodles and prepared sauce mixture to the wok. Gently toss everything together using cooking motions, ensuring noodles are evenly coated with the sauce.
07 - Add Chinese broccoli leaves and continue stir-frying for 1-2 minutes until leaves are wilted and everything is heated through. For extra smokiness, allow noodles to slightly char against the hot pan before tossing.
08 - Transfer to serving plates immediately. Garnish with sliced green onions, lime wedges, and fresh chili slices if desired. Serve hot while maintaining texture.
# Expert Tips:
01 -
- The sauce hits that perfect balance of salty, sweet, and tangy that makes Thai food so addictive
- You get restaurant-quality noodles at home in under 30 minutes with basic pantry ingredients
02 -
- Letting your noodles get a slight char against the hot wok creates that signature smoky flavor
- Have everything prepped before you start cooking once you add the noodles, things move quickly
03 -
- Crowding the wok lowers the temperature and causes steaming instead of stir-frying
- Keep a small bowl of water nearby to add a splash if things start sticking or drying out