Vegan Pad See Ew Thai Noodles (Printable Version)
Savory Thai stir-fried wide rice noodles with crisp vegetables and umami-rich soy sauce, ready in 30 minutes.
# What You 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
# How to Make It:
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 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 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.
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 smoky charred flavor develops naturally without any complicated techniques
- Ready in under thirty minutes perfect for weeknight dinners when you crave something restaurant quality
02 -
- High heat is non negotiable for that authentic smoky flavor and proper texture
- Do not overcrowd the wok or everything will steam instead of stir fry
03 -
- Have all ingredients prepped and measured before turning on the stove
- A well seasoned wok or high quality nonstick pan makes this so much easier