Vegan Pad See Ew (Printer-friendly)
Wide rice noodles wok-tossed with vegetables and tofu in a rich, umami-packed soy 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
# Method:
01 - Whisk together light soy sauce, dark soy sauce, vegan oyster sauce, sugar, rice vinegar, and water in a small bowl until combined. Set aside for later use.
02 - Prepare noodles according to package instructions. If using dried noodles, soak or boil until tender but still chewy. Drain well 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 temporarily if needed to prevent overcooking.
05 - Add Chinese broccoli stems, carrots, and bell pepper. 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, 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 before tossing.
08 - Serve immediately, garnished with sliced green onions, lime wedges, and fresh chili slices if desired.
# Expert Tips:
01 -
- Its faster than delivery and tastes infinitely better, plus you control exactly what goes into your wok
- The sauce strikes that perfect balance between salty and sweet that makes Thai food so addictive
02 -
- A smoking hot wok is non-negotiable for that authentic charred flavor and slightly crispy noodle edges
- Work quickly once you start cooking—overcrowding the pan drops the temperature and makes everything steam instead of fry
03 -
- Have everything chopped and the sauce mixed before you turn on the stove—still-frying moves too fast for prep work mid-cooking
- Use a large, flat-bottomed pan or wok so the noodles can spread out and char instead of steaming in a crowded pile