Vegan Pad See Ew Thai Noodles (Print Version)
Savory wide rice noodles stir-fried with tofu and crisp vegetables in umami-rich soy sauce.
# 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
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 until combined.
02 - Prepare rice noodles according to package directions. Drain thoroughly and toss with a small amount of oil to prevent sticking.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
04 - Add minced garlic to the hot oil and sauté for 20 seconds until fragrant, being careful not to burn.
05 - Add tofu strips to the wok and cook for 2 to 3 minutes until lightly golden on all sides.
06 - Add Chinese broccoli stems, carrots, and bell pepper. Stir-fry for 2 to 3 minutes until just tender-crisp.
07 - Add noodles and sauce mixture to the wok. Gently toss everything together until noodles are evenly coated with sauce.
08 - Add Chinese broccoli leaves and stir-fry for 1 to 2 minutes until wilted. Serve immediately topped with green onions, lime wedges, and fresh chili slices.
# Insider Tips:
01 -
- The sauce strikes that perfect balance between salty sweet and tangy just like street food vendors make it
- Everything comes together in one pan making it ideal for lazy nights when takeout feels too far away
- The combination of crisp vegetables and chewy noodles creates the most satisfying texture contrast
02 -
- Dried rice noodles need soaking in warm water for at least 30 minutes before cooking or theyll turn to mush in the wok
- The wok must be properly hot before adding ingredients or youll steam-fry instead of stir-fry which changes the whole dish
03 -
- Work in batches if your pan is small rather than overcrowding which causes steaming instead of stir-frying
- Room temperature noodles cook more evenly than cold ones straight from the fridge