Vegan Pad See Ew (with tofu)
This vegan pad see ew is a mouth-watering noodle dish with lightly charred rice noodles, tofu, and vegetables cooked in a flavorful and savory sauce. A famous Thai street food that you can easily recreate at home with just a few ingredients and 30 minutes.
Servings: 4 servings
Calories: 180kcal
Equipment
- cast iron wok or a large skillet
Ingredients
For noodles
- 16 oz fresh rice noodles or 7 oz dried*
- 4-6 stalks Chinese broccoli or broccolini
- 3 cloves garlic minced
For the sauce
- 1 ½ tablespoons vegetarian oyster sauce
- 1 ½ tablespoons soy sauce or tamari
- 2 teaspoons dark soy sauce
- 1 teaspoon coconut sugar (or any other granulated sweetener)
For scrambled tofu
- 7 oz extra firm tofu or firm tofu (about ½ block)
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- pinch of black salt or regular salt
Instructions
Preparing noodles
- Fresh noodles - separate the strands before using them. You can easily do so by submerging the noodles in warm water and gently loosening them using a fork or a pair of chopsticks.Dried noodles - cook them according to the instructions on the package. Drain and rinse them under cold water, and set aside for later use.16 oz fresh rice noodles
Cutting Chinese broccoli
- Cut Chinese broccoli into 2 inches pieces, separating stems from leaves.4-6 stalks Chinese broccoli
Making pad see ew
- Make the stir-fry sauce by combining all ingredients needed.1 ½ tablespoons vegetarian oyster sauce, 1 ½ tablespoons soy sauce , 2 teaspoons dark soy sauce , 1 teaspoon coconut sugar
- Crumble up your tofu either using your hands or a fork, then add nutritional yeast, onion powder, garlic powder, and salt. Stir to mix.7 oz extra firm tofu , 1 tablespoon nutritional yeast, ½ teaspoon onion powder, ½ teaspoon garlic powder , pinch of black salt
- Heat up ½ tablespoon of oil in a cast iron wok over medium-high heat and add tofu. Cook for 2-3 minutes, or until they are hot. Remove from pan and set aside.
- Add another ½ tablespoon of oil to the wok. Once oil is heated, add garlic and fry for a minute. Next, add the stems of Chinese broccoli, and cook for 2-3 minutes.3 cloves garlic
- Then, add the leaves of Chinese broccoli, and cook until they are wilted.
- Raise the heat to high, then add noodles along with stir-fry sauce. Toss until the noodles are well coated.
- Optional: To create charred noodles, spread noodles around the wok, and leave them for 10-15 seconds without tossing them. Repeat this 2-3 times until the noodles are slightly caramelized and charred.
- Remove from heat, and stir in scrambled tofu. Give it a taste, addingmore soy sauce if needed. Your vegan pad see ew is ready to be served!
Notes
*Noodles - This recipe traditionally requires sen yai or ho fun noodles, which are fresh wide rice noodles only available in Asian grocery stores. However, these noodles can be difficult to find outside of Asia. As an alternative, precooked dried pad Thai noodles can be used instead.
Helpful tips
- Separating clumps of fresh noodles - If using refrigerated fresh noodles, separate the strands by submerging them in warm water and gently breaking the clumps with chopsticks.
- Using a large wok - ensures even heat distribution and that ingredients are evenly cooked. Alternatively, use a large non-stick skillet.
- Do not overcook noodles - If using dry noodles, ensure they still retain a slight bite after cooking. Overcooked noodles tend to clump together and turn mushy in stir-fries.
- Preventing noodles from breaking - Avoid aggressively stirring noodles. Instead, lightly flip and toss them. Also, avoid stir-frying your noodles too long, or it might yield mushy and broken noodles.
Nutrition
Calories: 180kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 787mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg
