Indulge in a glorious plateful of comforting and unapologetically bold chewy noodles with minimal cleanup! Ditch the expensive takeout and create a mouthwatering dinner in under 20 minutes with this smoky Vegetarian Pad See Ew! Vegetarians and meat lovers will be fighting for the last bite of this flavorful Thai street food favorite!
🥘 Vegetarian Pad See Ew Ingredients
- Noodles: Pad See Ew is traditionally made with wide, fresh rice noodles called sen yai, which you can usually find at local Asian markets. If you can't find fresh flat rice noodles, this tofu pad see ew recipe is perfect because we're using dried wide rice noodles instead! They may not be as thick as the fresh ones, but they have a long shelf life so you can make them whenever you’re craving Asian Takeout or a quick One-Pot Dinner! Just prepare them according to the package instructions before cooking.
- Vegetarian Mushroom Stir Fry Sauce: This is vegetarian oyster sauce is the base of the pad see ew sauce! It's a perfect blend of sweet, salty, and umami flavors.
- Dark Soy Sauce: This is the not-so-secret ingredient to get your noodles rich and dark like your fave restaurants! Unlike regular or light soy sauce, it’s mostly used for the color it gives food rather than its flavor and is found at local Asian markets.
- Regular Soy Sauce: This adds extra saltiness and savory umami.
- Fish Sauce: Fish sauce adds a deeper flavor to the seasoning. My go-to brand is Squid—just three simple ingredients, no mystery additives!
- Chinese Broccoli: Vegetable Pad See Ew usually includes Chinese broccoli, or gai lan. If you can’t find it, broccolini is a great alternative!
- Fried Tofu: To make this tofu pad see ew even quicker, I buy fried tofu while I’m at the Asian market in the refrigerated section! If you can’t find it, use firm tofu, drain as much liquid out as possible, then cube and sear it until golden and crispy.
If you want extra protein, check out my hearty Beef Pad See Ew made with tender ribbons of steak, juicy Chicken Pad See Ew, or succulent Shrimp Pad See Ew.
See recipe card for quantities.
🔪 How to Make Thai Pad See Ew
Prepare the Noodles
Step 1: Soak the dried rice noodles according to the package instructions until they’re soft and pliable. There should be no resistance! Drain and set aside. If you’re using fresh noodles, check the “Key Tips” section below on how to prep them.
Make the Pad See Ew Sauce
Step 2: In a mixing bowl, combine the oyster sauce, dark soy sauce, soy sauce, fish sauce, and white pepper until well combined.
Stir-Fry Pad See Ew Noodles
Step 3: Cook the mix-ins. Heat a wok on high heat with a little oil, then add garlic. Cook for a few seconds until it’s fragrant, then add the gai lan stems. Cook until they start to soften but are still crunchy in the middle. Add crispy tofu and cook for 1-2 minutes, or until heated through, then add Chinese broccoli leaves and cook until they’re just wilted.
Push everything to one side of the wok, add more oil if needed, then crack in the egg. Cook the egg until it’s halfway set, scramble it, and then combine with gai lan and tofu. Remove and set aside.
Step 4: Add noodles and pad see ew sauce then gently combine noodles until evenly coated in the sauce. Cook unbothered for 30 seconds to 1 minute or until they start caramelizing - this is how you create the wok hei!
Gently flip noodles and allow to char for another 1-2 minutes, or until noodles have absorbed the sauce and have charred. Add tofu, vegetables, and eggs back in, then give it a final few tosses to combine. Remove & enjoy immediately!
👩🏽🍳 Key Tips
- If Using Fresh Noodles: Double the quantity since this recipe uses dried noodles, which expand when soaked. Bring the fresh noodles to room temperature (a quick microwave for a few seconds works) and gently separate them to ensure they cook evenly and don’t break. If you like extra-wide noodles, you can buy fresh rice noodle sheets and cut them to your desired width!
- Thinly Slice Chinese Broccoli: Cut the stems at a 45-degree angle to make long, thin strips that cook quickly. Thicker pieces will take longer to cook.
- Cook in Small Batches: To get that signature charred flavor, or wok hei, avoid overcrowding the wok. Too many ingredients can cause steaming instead of creating that delicious smoky taste. This is also why the noodles are cooked separately from the toppings—fewer ingredients in the wok make it easier to achieve that perfect char!
- Prevent Noodle Breakage: Ensure the noodles are separated and flexible before adding them to the wok. Handle them gently and avoid excessive stirring to allow caramelization and prevent breakage—especially with fresh noodles! Once the noodles are caramelized on one side, flip them gently rather than stirring.
💭 Recipe FAQs
Store your Vegetarian Pad See Ew in an airtight container in the fridge for up to 4 days. When you're ready to eat, just heat it in the microwave until it's warm.
Both Thai stir-fries use rice noodles, but the ingredients and flavors set them apart.
Pad See Ew has wide rice noodles with a slightly sweet soy sauce-based seasoning, charred to give a smoky taste. In contrast, Pad Thai is made with thin rice noodles tossed in a tangy tamarind sauce, and typically served with peanuts, bean sprouts, and lime wedges.
🥗 What to Serve with Tofu Pad See Ew
This Vegetable Pad See Ew is a One-Pot Meal, no sides necessary! If you want to do a full spread though, here are more easy recipes to whip up!
- Did you really have takeout without the iconic Pad Thai?? These tangy chewy noodles are always a must!
- Easily serve a refreshing and creamy restaurant-quality Thai Tea to wash down your meal.
- No meal is complete without dessert! This Mango Sticky Rice is always a hit with tips to enjoy all year round!
Let's Get Cooking!
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Vegetarian Tofu Pad See Ew
Ingredients
INGREDIENTS:
- 4 ounces dried wide rice noodles*
- 5 garlic cloves minced
- 4 ounces crispy tofu*
- 1 ½ cups of Chinese broccoli/gai lan sliced at 45 degree angle* with stems & leaves separated
- 1 egg
SAUCE:
- 1 ½ tablespoon vegetarian mushroom oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 ½ teaspoon sugar
- ⅛ teaspoon white pepper
Instructions
- Soak dried rice noodles in warm water for 1 hour or until flexible without any resistance. Rinse under cold water, drain, & set aside.
- In a small bowl, mix together sauce ingredients - oyster sauce, dark soy sauce, soy sauce, fish sauce, sugar, and white pepper. Set aside.
- Add a little oil to the wok and saute garlic for a few seconds, or until soft and fragrant. Add crispy tofu & saute for a few seconds, or until soft & heated through.
- Add in the Chinese broccoli / gailan stems and cook for a few seconds, or until the stems are tender but still crunchy. Toss in Chinese broccoli leaves and saute for a few seconds, or until they’ve wilted.
- Push ingredients to the side, add a little more oil to the empty side of the wok, & crack an egg. Allow egg to cook until about halfway set, then scramble the egg. Once the egg is fully cooked, combine with the rest of the ingredients. Remove & set aside with meat.
- Heat wok to high heat, add a little more oil, then toss in rice noodles & pour the sauce on top. Gently toss until noodles are well coated in the sauce. Let the noodles cook for 30 seconds without moving them so they caramelize and create the signature char flavor. Flip the noodles and let them caramelize for another 30 seconds.
- Quickly add tofu, vegetables, & eggs back in, then toss together until well combined. Remove then enjoy immediately!
Notes
- Dark / Regular Soy Sauce: Regular soy sauce adds saltiness, easily found in grocery stores. Dark soy sauce gives rich color, available at Asian markets. Using dark soy sauce is highly recommended for dark rich color. Rice
- Noodles: This vegetarian pad see ew recipe uses wide dried rice noodles, but you can also use fresh rice noodles found at Asian markets. If using fresh rice noodles, double the noodle weight in the recipe and check the "Key Tips" section in the blog post above on how to prep them!
- Gai Lan / Chinese Broccoli: You can find it at local Asian markets, otherwise, you can swap it for broccolini. Cut thick stems thinly at a 45-degree diagonal for quick cooking. Leaves shrink when cooked.
- Getting the Char: Cook Pad See Ew in a wok in small batches that iconic smokey charred flavor. Overcrowding creates steam instead of char.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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