Vegan Pad See Ew (Print Version)
Savory Thai stir-fried rice noodles with tofu and fresh vegetables in a rich 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, soaked if 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 (gai lan), stems and leaves separated, cut into 2-inch pieces (or substitute with broccolini or regular broccoli)
12 - 1 medium carrot, julienned
13 - 1 small bell pepper, sliced
→ Garnish
14 - 1-2 green onions, sliced
15 - Lime wedges (optional)
16 - Fresh chili slices (optional)
# How-To Steps:
01 - In a small bowl, whisk together light soy sauce, dark soy sauce, vegan oyster sauce, sugar, rice vinegar, and water. Set aside.
02 - Cook the noodles according to package instructions. If using dried noodles, soak or boil until tender but still chewy. Drain 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.
04 - Add tofu strips and cook for 2-3 minutes until lightly golden.
05 - Add the stems of Chinese broccoli, carrots, and bell pepper. Stir-fry for 2-3 minutes until just tender.
06 - Add the noodle and sauce mixture to the wok. Gently toss everything together, ensuring noodles are well coated.
07 - Add the Chinese broccoli leaves and continue to stir-fry for 1-2 minutes until the leaves are wilted and everything is heated through.
08 - Serve immediately, garnished with sliced green onions, lime wedges, and fresh chili if desired.
# Expert Tips:
01 -
- You get that perfect restaurant quality char at home in under 30 minutes
- The sauce hits every flavor note without needing any fish sauce or eggs
02 -
- Let your pan get properly hot before adding ingredients or you will miss that signature smoky wok flavor
- Do not overcrowd the wok or the noodles will steam instead of fry
03 -
- Have all ingredients prepped and sauce mixed before you turn on the stove
- Use the biggest pan you own so ingredients can spread out and sear properly