Vegan Pad See Ew (Printable)

Wide rice noodles wok-tossed with tofu and Chinese broccoli in savory 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 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, 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

# Directions:

01 - Whisk together light soy sauce, dark soy sauce, vegan oyster sauce, sugar, rice vinegar, and water in a small bowl. Set aside.
02 - Cook 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 Chinese broccoli stems, carrots, and bell pepper. Stir-fry for 2-3 minutes until just tender.
06 - Add noodles and sauce mixture to the wok. Gently toss everything together, ensuring noodles are well coated.
07 - Add Chinese broccoli leaves and continue stir-frying for 1-2 minutes until 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 -
  • The sauce strikes that perfect balance between salty sweet and tangy without any fish sauce in sight
  • Wide rice noodles cook up chewy and tender in just minutes plus they absorb all those incredible flavors
  • Everything happens in one pan so you get maximal flavor with minimal cleanup
02 -
  • Let your pan get properly hot before adding ingredients otherwise the noodles will steam instead of fry
  • Dont crowd the wok or the vegetables will release too much moisture and youll lose that smoky char
  • Work quickly once the noodles hit the pan because they can go from perfect to stuck together fast
03 -
  • Have all ingredients prepped and the sauce mixed before you turn on the stove because stir-frying waits for no one
  • If your noodles are sticking together before you add them dip your hands in water and gently pull the strands apart

Go back