Vegan Pad See Ew Thai Noodles (Printer-friendly)
Thai-style stir-fried wide rice noodles with tofu and vegetables in savory soy-based 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
→ 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 Advice:
01 -
- You get that authentic wok-charred flavor at home with ingredients already in your pantry
- Everything comes together in under 30 minutes, faster than takeout delivery
- Customizable with whatever vegetables linger in your crisper drawer
02 -
- Let your pan get properly hot before adding ingredients, that sizzle is essential for authentic flavor
- Dont overcrowd the wok or your noodles will steam instead of fry
- Fresh noodles make all the difference, but if using dried, soak them until pliable not mushy
03 -
- Leftovers reheat beautifully in a skillet, add a splash of water to revive the sauce
- Double the sauce recipe and keep it in the fridge for quick weeknight meals