Vegan Pad See Ew Thai Noodles (Print View)
Savory Thai-style noodles stir-fried with tofu, Chinese broccoli, and vegetables in a rich umami soy sauce.
# What You'll Need:
→ Sauce
01 - 2 tablespoons light soy sauce
02 - 1 tablespoon dark soy sauce
03 - 1 tablespoon vegan oyster sauce
04 - 1 teaspoon sugar
05 - 2 teaspoons rice vinegar
06 - 1 tablespoon water
→ Noodles
07 - 7 oz wide rice noodles, fresh or 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
# Step-by-Step 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 - Prepare rice noodles according to package instructions. If using dried noodles, soak or boil until tender but still chewy. Drain well 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 to the wok 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 with sauce.
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 slices if desired.
# Expert Suggestions:
01 -
- The smoky char on noodles creates restaurant depth without meat or fish sauce
- Ready in under 30 minutes but tastes like it simmered all afternoon
02 -
- High heat creates the essential smoky char, but constant stirring prevents burning and sticking
- Fresh noodles can clump if not handled quickly, so have all ingredients prepped before cooking begins
03 -
- Room temperature noodles cook more evenly and absorb sauce better than cold ones straight from the fridge
- Pre-cut all vegetables and measure sauce ingredients before heating your wok, as stir-frying moves too quickly for prep work