Vegan Pad See Ew

The dish is tossed in a savory-sweet sauce made from soy sauce, tamari, and sweet soy sauce, then cooked until everything is well coated.

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Prep Time 15

Cook Time 20

Servings 4

Calories 350 kcal

Equipment

Wok or Large Skillet: For stir-frying the noodles, tofu, and vegetables.
Pot: To cook the rice noodles before stir-frying.
Spatula or Tongs: To toss and stir the ingredients in the pan.
Knife and cutting board To chop the vegetables and tofu.
Measuring cups and spoons For accurately measuring the sauce ingredients.
Strainer or Colander: To drain the cooked noodles.

Ingredients

4 tablespoons vegan “oyster” sauce
4 tablespoons soy sauce
3 teaspoons rice wine vinegar
3 teaspoons coconut sugar
½ teaspoon cornstarch
3.5 ounces pad Thai rice noodles or fresh sen yai/ho fun noodles if accessible
2 teaspoons sesame oil
4 tablespoons peanut oil
2 tablespoons finely chopped garlic
2 teaspoons finely chopped ginger
1½ cups broccoli florets or Chinese broccoli/gai lan
2½ cups button mushrooms sliced ¼-inch thick

Instructions

Here’s how to create perfect vegan pad see ew step by step. The original noodle preparation depends on their type – fresh noodles need separation in warm water, while dried noodles should cook until just al dente.
The best results come from cooking one portion (8oz/225g) of noodles at a time. This prevents overcrowding and will give a signature smoky flavor that makes authentic pad see ew special. A quick wipe of your wok between batches keeps the results consistent.
Heat Management: Your wok or non-stick skillet needs high heat. Add oil once it’s hot and fry tofu until golden brown on both sides. Set the tofu aside.
Vegetable Preparation: Cut Chinese broccoli into 2-inch pieces and separate stems from leaves. The stems need 2-3 minutes to cook before adding leaves. Cook until the leaves wilt.
Sauce Integration: The prepared sauce mixture should go over noodles instead of directly on the hot cooking surface. This prevents splattering.
Charring Technique: Spread noodles evenly in the wok. They should sit undisturbed for 15-30 seconds until charred spots appear. The process needs 2-3 repetitions to achieve optimal caramelization.
Final Assembly: Add the tofu back once noodles have the right char. A quick toss will distribute heat evenly.

Notes

Your vegan pad see ew will maintain its delightful texture and flavor with proper storage. The leftovers stay fresh in an airtight container in the refrigerator for up to 3 days. A splash of soy sauce or vegetable broth restores moisture and prevents dryness during reheating.

Separating fresh rice noodles with your fingers is a vital step that coats all strands with sauce properly. The stiff noodles need to be placed in a microwaveable bowl, covered with a damp paper towel, and heated for about 1 minute until soft. Uncut noodles should be sliced into 1-inch-wide ribbons before loosening the strands.

The dish can be frozen for up to 3 months, though noodles might break apart after thawing. Spicy food lovers can prepare pickled chile by placing 4-5 chopped Thai chiles in a bowl with distilled or rice vinegar for 10-15 minutes before cooking.

A single serving (350g) delivers balanced nutrition with 490 calories, 12.6g fat, 83.7g carbs, and 13.3g protein. The dish’s low sugar and saturated fat content makes it stand out. A non-stick pan and frequent stirring prevent noodles from sticking. The noodles should retain a slight bite as they continue cooking in the sauce.

Pro Tips:

Warm water submersion and gentle chopstick separation work best for refrigerated fresh noodles
Light flipping and tossing motions prevent noodle breakage better than aggressive stirring.