Authentic Vegan Pad See Ew – Thai Stir-Fried Noodles with Tofu
Craving a taste of Thailand? This Vegan Pad See Ew is the answer! With its rich flavors and savory sauce, this dish is a delightful blend of chewy noodles and crispy tofu, making it a favorite for both vegans and non-vegans alike.
Ingredients
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil, divided
- 8 oz firm tofu, cubed
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 2 cups bok choy, chopped
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegan oyster sauce
- 1 teaspoon sugar
- Optional garnish: black pepper, lime wedges, fresh cilantro
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Tofu: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the pan and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of oil and minced garlic. Sauté for about 30 seconds until fragrant.
- Stir-fry the Vegetables: Add the broccoli and bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.
- Combine with Noodles: Add the cooked noodles and tofu back into the skillet. Pour in the soy sauce, dark soy sauce, vegan oyster sauce, and sugar. Toss everything together and cook for another 2-3 minutes until well combined and heated through.
- Serve: Transfer the dish to a serving plate. Garnish with black pepper, lime wedges, and chopped cilantro if desired. Enjoy your Vegan Pad See Ew hot!
Cook’s tips
- Use wide rice noodles (sen yai) for the most authentic texture; they hold up well to stir-frying.
- Cook the noodles just until al dente – they’ll finish cooking in the wok, so avoid overcooking them initially.
- Press the tofu for 15 minutes before cubing to remove excess water, which helps it crisp up better.
- Get your wok or skillet smoking hot before adding ingredients – high heat is key for that characteristic charred flavor.
- Add the sauces in a balanced ratio; taste as you go and adjust the sweetness or saltiness to your liking.
Substitutions
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Replace sugar with maple syrup or agave nectar for a natural sweetener.
- If you don't have vegan oyster sauce, use a mix of soy sauce and a little mushroom broth for umami.
- Swap broccoli and bok choy with other quick-cooking veggies like snap peas, bell peppers, or Chinese broccoli.
- For a protein boost, substitute tofu with tempeh or seitan (ensure vegan if needed).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a splash of water or soy sauce to loosen the noodles and prevent drying.
Frequently asked questions
Can I make this Pad See Ew gluten-free?
Yes! Use tamari instead of soy sauce, and ensure your dark soy sauce and vegan oyster sauce are gluten-free. Also, use wide rice noodles which are naturally gluten-free.
Why do my noodles stick together?
Rinse the cooked noodles with cold water and toss with a little oil after draining to prevent sticking. Also, make sure your wok is very hot and you don't overcrowd the pan – stir-fry in batches if needed.
What is dark soy sauce and can I skip it?
Dark soy sauce is thicker and more molasses-like, giving the dish a deep color and slight sweetness. You can substitute with regular soy sauce plus a pinch of brown sugar, but the color will be lighter.
Can I add other vegetables?
Absolutely! This recipe is versatile. Add carrots, mushrooms, or baby corn – just adjust cooking times so all veggies remain crisp-tender.
