Authentic & Easy Vegan Pad See Ew: Your Ultimate Plant-Based Thai Noodle Stir-Fry Recipe
This vegan pad see ew recipe brings the beloved flavors of Thailand right into your kitchen! Imagine tender, wide rice noodles, vibrant crisp-tender vegetables, and perfectly pan-fried chewy tofu, all coated in a rich, sweet, savory, and slightly tangy sauce. It’s a truly satisfying, restaurant-quality meal that proves how incredible plant-based Thai cuisine can be.
Venturing into a Thai restaurant as a vegan can often feel like navigating a minefield. Many seemingly plant-based dishes might secretly contain shrimp paste, fish sauce, or oyster sauce – common ingredients in traditional Thai cooking. The good news? Crafting your favorite Thai specialties at home guarantees they’re 100% plant-based and bursts with authentic flavor!
Over the years, I’ve shared some of my most cherished vegan Thai recipes, including Vegan Pad Thai, a Quick and Easy Thai Green Curry, and my versatile Thai Peanut Sauce. Today, I’m thrilled to introduce you to another absolute classic: Pad See Ew. More specifically, this is a mouthwatering vegan Pad See Ew, a staple on most Thai restaurant menus, sometimes spelled as Pad Siew or Phat See-Ew. While it shares some similarities with Pad Thai, Pad See Ew offers a distinctly richer, more savory, and slightly smoky flavor profile that sets it apart.
This incredible vegan Pad See Ew brings together broad, flat rice noodles with a deeply flavorful, soy-based sauce. It features savory pan-fried tofu, tender-crisp broccoli florets, earthy mushrooms, and plenty of aromatic garlic and ginger. Everything is stir-fried quickly over high heat until the ingredients are perfectly cooked and the flavors are beautifully melded. To finish, you’ll garnish your steaming plate with your favorite toppings – think crunchy crushed peanuts, fragrant sesame seeds, or freshly sliced green onions for a burst of freshness. This dish is not just a meal; it’s an experience, transforming your dinner table into a vibrant Thai eatery.
Essential Ingredients for Perfect Vegan Pad See Ew
Achieving that authentic Pad See Ew flavor at home starts with the right ingredients. Below is a detailed look at what you’ll need, along with helpful notes and substitution ideas to make this dish your own. Remember to scroll down to the recipe card for the exact quantities and step-by-step instructions.
For the Flavorful Tofu:
Our chewy, pan-fried tofu is a highlight of this dish, soaking up the delicious marinade and caramelizing beautifully.
- Soy Sauce: The foundation of our savory marinade. For gluten-free options, feel free to use tamari or liquid aminos. Coconut aminos also work, offering a slightly sweeter, less salty profile.
- Sesame Oil: Adds a wonderfully nutty and aromatic depth to the tofu.
- Chili Oil: Just a touch provides a subtle warmth and a hint of spice, elevating the tofu’s flavor without making it overtly hot. Adjust to your heat preference.
- Peanut Oil: Ideal for stir-frying due to its high smoke point and mild flavor. If you have a peanut allergy or don’t have it on hand, any other neutral high-heat cooking oil like avocado oil or grapeseed oil will work well.
- Extra-Firm Tofu: This is crucial for achieving that desirable chewy texture. Always remember to press your tofu thoroughly to remove excess liquid. This step allows the tofu to better absorb marinades and crisp up beautifully when cooked. For more detailed tips, check out my guide: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu.
- Coconut Sugar: Used to caramelize the tofu, giving it a slightly sweet glaze and enhancing its texture. Dark brown sugar can be used as a direct substitute.
Crafting the Perfect Vegan Pad See Ew Sauce:
The sauce is the heart and soul of this dish, balancing sweet, savory, and umami notes.
- Vegan “Oyster” Sauce: This is a key ingredient for the characteristic umami depth of Pad See Ew. See the dedicated section below for more details on this fantastic plant-based alternative.
- Soy Sauce: Provides the primary salty and umami flavor. As with the tofu marinade, tamari or liquid aminos are excellent gluten-free alternatives.
- Rice Wine Vinegar: Adds a subtle tanginess that brightens the entire dish and balances the richness of the other ingredients. Cooking sake can also be used for a similar effect.
- Coconut Sugar: Essential for sweetness and to help achieve that beautiful caramelized finish on the noodles. You can use brown sugar if coconut sugar is not available.
- Ground White Pepper: Unlike black pepper, white pepper has a distinct earthy, slightly pungent flavor that is traditional in many Asian dishes. I highly recommend sticking to white pepper for an authentic taste profile; black pepper will yield a different result.
- Corn Starch: A small amount is used to thicken the sauce, ensuring it coats the noodles and vegetables beautifully rather than being watery.
Noodles and Fresh Vegetables:
- Water: For boiling the rice noodles to perfection.
- Pad Thai Rice Noodles: While traditional Pad See Ew often uses wide, fresh rice noodles (เส้นใหญ่ – sen yai), these can be harder to find outside of Asian markets. Pad Thai rice noodles, which are readily available, make an excellent and practical substitute. Their flat shape still provides a great surface for the sauce to cling to.
- Sesame Oil: Used after cooking the noodles to prevent them from sticking together.
- Peanut Oil: For stir-frying the aromatics and vegetables. Again, use another high-heat oil if preferred.
- Garlic: Freshly chopped garlic is non-negotiable for the best flavor! While 3 teaspoons of garlic powder can be substituted in a pinch, fresh garlic offers a much more vibrant and pungent aroma.
- Ginger: Freshly chopped ginger adds a wonderful zesty and slightly spicy note. 1 teaspoon of ground ginger can be used, but fresh is always recommended for superior taste.
- Dried Red Chilis: These provide a pleasant background heat. Red pepper flakes are a great substitute. If you prefer a milder Pad See Ew, feel free to omit them entirely.
- Broccoli Florets: Add vibrant color, essential nutrients, and a delightful crisp-tender texture.
- Button Mushrooms: Offer an earthy, umami flavor and a tender texture when cooked. White mushrooms are a perfectly fine alternative.
- Crushed Peanuts: For an irresistible crunch and nutty finish as a garnish. To crush them easily, place them in a zip-top bag and gently whack them with a rolling pin or the bottom of a heavy pan.
- Green Onions: Sliced green onions add a fresh, mild oniony bite and bright color as a final garnish.
- Black and White Sesame Seeds: A beautiful and flavorful garnish that adds an extra layer of nutty taste and visual appeal.
What Exactly Is Vegan Oyster Sauce?
Vegan “oyster” sauce is a brilliant plant-based innovation designed to mimic the rich, savory, and slightly sweet flavor profile of traditional oyster sauce, which is typically made from oysters. This animal-free alternative achieves a similar umami depth using various ingredients. While some brands incorporate actual oyster mushrooms or shiitake mushrooms for their distinct flavor, others are soy-based and enhanced with mushroom extracts or other savory components. It’s a fantastic way to capture that authentic Asian taste without any animal products.
You can readily find vegan oyster sauce at most Asian grocery stores or in the international aisle of larger supermarkets. If you’re feeling adventurous, you can even make it yourself from scratch! In an emergency, if you absolutely cannot find it, you can create a simplified substitute by mixing soy sauce with enough coconut or brown sugar to introduce a noticeable sweetness, though it won’t have the same complex umami depth. However, for the best and most authentic Pad See Ew flavor, I highly recommend seeking out a dedicated vegan oyster sauce.
How to Make Delicious Vegan Pad See Ew at Home
Preparing this vegan Pad See Ew is an exciting culinary adventure! For a smoother cooking experience, you can prepare certain components in advance – such as cooking the noodles, whisking the sauce, or marinating and cooking the tofu. This way, everything is ready for a quick and satisfying stir-fry when you’re ready to eat.
Step 1: Cook the Noodles. Begin by filling a large pot with water and bringing it to a boil over medium-high heat. Add your Pad Thai rice noodles and cook them according to the package directions, typically until they are al dente – still firm to the bite, as they will cook further in the stir-fry. Once cooked, drain the noodles thoroughly in a colander. Immediately transfer them to a bowl and gently toss them with a teaspoon or two of sesame oil. This crucial step prevents the noodles from sticking together while you prepare the other components, ensuring they remain perfectly separated for your stir-fry.
Step 2: Marinate the Tofu. In a small bowl, whisk together the soy sauce, sesame oil, and chili oil until they are well combined. Meanwhile, arrange your pressed extra-firm tofu, cut into ½-inch slices, in a single, even layer in a shallow baking dish or an airtight container. Pour the prepared marinade generously over the tofu, ensuring each slice is well coated. For maximum flavor absorption and a truly chewy texture, allow the tofu to marinate in the refrigerator for at least one hour. You can even prepare this step several hours in advance or overnight for an even deeper infusion of flavor.
Step 3: Cook the Tofu. Heat the peanut oil in a large skillet or a wok over medium heat. Once shimmering, carefully place the marinated tofu slices into the hot oil in an even layer. Remember to reserve any leftover marinade in the bowl. Sprinkle half of the coconut sugar evenly over the tofu. Cook for 2 to 3 minutes, or until the bottoms are just beginning to brown and crisp. Using tongs, carefully flip each tofu slice, then sprinkle the remaining coconut sugar over the other side. Cook for another 2 to 3 minutes until browned. For that perfect caramelized crust, flip the tofu one last time and cook for an additional minute. Finally, pour in any reserved marinade from the tofu dish. Continue to cook for another 2 to 3 minutes, stirring gently, until the sauce is mostly absorbed and coats the tofu beautifully. Remove the cooked tofu from the pan and set it aside.
Step 4: Make the Pad See Ew Sauce. In a separate small bowl, combine all the sauce ingredients: vegan “oyster” sauce, soy sauce, rice wine vinegar, coconut sugar, ground white pepper, and corn starch. Whisk vigorously until all ingredients are thoroughly combined and the corn starch has dissolved, ensuring a smooth, lump-free sauce. Set this aside; it will be added at the end of the stir-fry.
Step 5: Sauté the Aromatics. Return the same large skillet or wok to medium-high heat. Add the peanut oil. Once the oil is hot and shimmering, add the finely chopped garlic, ginger, and the whole dried red chilis (if using). Stir-fry constantly for 1 to 2 minutes. You’ll know they’re ready when they become wonderfully fragrant, filling your kitchen with their incredible aroma. Be careful not to burn the garlic or ginger.
Step 6: Add the Vegetables. Toss the broccoli florets into the pan with the aromatics. Stir-fry for 3 to 4 minutes, stirring frequently, until the broccoli reaches a crisp-tender consistency – you want it cooked but still with a slight bite. Next, add the sliced button mushrooms to the pan. Continue to stir-fry for another 4 to 5 minutes, or until the mushrooms have softened and released their moisture, developing a deeper, savory flavor.
Step 7: Combine with Noodles and Sauce. Gently transfer the cooked rice noodles into the pan with the vegetables. Pour in the prepared Pad See Ew sauce, and using tongs or two spatulas, carefully toss and stir everything together. Ensure the noodles and vegetables are thoroughly coated in the rich, glossy sauce. Continue to cook for 6 to 8 minutes, stirring frequently. During this time, the sauce will thicken and caramelize slightly, clinging perfectly to the noodles and infusing every bite with flavor.
Step 8: Serve and Garnish. Once the noodles are perfectly coated and the sauce has thickened, remove the pan from the heat. Divide the vegan Pad See Ew among serving bowls. Generously top each serving with the pan-fried tofu you set aside earlier, a sprinkle of crunchy crushed peanuts, both black and white sesame seeds, and freshly chopped green onions. Serve immediately and enjoy the incredible flavors of your homemade Thai masterpiece!
Tips for Success: Achieving the Best Vegan Pad See Ew
To ensure your homemade vegan Pad See Ew is absolutely perfect every time, keep these additional pointers in mind:
- Prevent Noodles from Sticking: This is crucial. After boiling, generously toss your rice noodles with sesame oil. When stir-frying, make sure to stir often and continuously to prevent them from clumping together or sticking to the bottom of the pan. If possible, use a good quality non-stick pan or a well-seasoned wok.
- Don’t Overcook the Noodles Initially: When boiling the noodles, aim for al dente. They should still have a slight chew and firmness. Remember, they will continue to cook and soften once you add them to the hot pan with the sauce. Overcooked noodles will become mushy.
- Embrace Fresh Aromatics: The difference fresh garlic and ginger make is truly remarkable. While dried alternatives can work in a pinch, fresh ingredients provide a vibrant, pungent, and authentic flavor that is hard to beat. Take the extra minute to mince them yourself.
- High Heat is Key for Stir-Frying: Authentic stir-fries are cooked quickly over high heat. This creates a slightly smoky “wok hei” flavor and ensures vegetables remain crisp-tender. Make sure your pan or wok is properly heated before adding ingredients, and don’t overcrowd the pan, which can lower the temperature and lead to steaming instead of stir-frying. Work in batches if necessary.
- Taste and Adjust the Sauce: Before adding the sauce to the pan, taste a tiny bit and adjust to your preference. Do you prefer it sweeter? Add a touch more coconut sugar. More savory? A splash more soy sauce. A little more tang? A bit more rice wine vinegar.
Delicious Variations for Your Vegan Pad See Ew
Like many stir-fried noodle dishes, vegan Pad See Ew is wonderfully adaptable. Feel free to customize it to your personal taste and what you have on hand, as long as you generally maintain the sauce and noodle proportions. Here’s some inspiration to get creative:
- Experiment with Different Veggies: Don’t limit yourself to broccoli and mushrooms! This dish is fantastic with other quick-cooking vegetables. Try adding sliced carrots, bell peppers (any color), baby corn, snap peas, bok choy, or even spinach (add towards the very end) for added nutrients and texture. Frozen mixed vegetables can also be a convenient option – no chopping needed! Note that frozen broccoli tends to cook up softer than fresh, which some prefer.
- Swap Your Protein: While tofu is fantastic, other plant-based proteins can shine here. Cut tempeh into cubes and pan-fry it until golden for a nuttier, firmer texture. You could also use seitan, vegan chicken strips, or even chickpeas for a different twist.
- Adjust the Spice Level: If you love heat, increase the number of dried red chilis or red pepper flakes. For an even more intense kick, consider adding a dash of sriracha or fresh bird’s eye chilies to the stir-fry or as a garnish. If you prefer no spice at all, simply omit the chilis.
- Go Gluten-Free: Ensure all your soy sauce is replaced with tamari or gluten-free liquid aminos, and verify your vegan oyster sauce is also gluten-free. Many rice noodles are naturally gluten-free, but always check the package.
- Add a Citrus Brightness: A squeeze of fresh lime juice just before serving can add a wonderful bright, zesty counterpoint to the rich sauce.
How to Store Leftovers
Leftover vegan Pad See Ew is just as delicious the next day! To store, transfer any remaining portions into an airtight container and refrigerate promptly. It will keep beautifully for up to 3 days. When ready to reheat, you have a few options: gently warm it on the stovetop over medium heat with a splash of soy sauce or vegetable broth to loosen the noodles and sauce, or simply reheat individual servings in the microwave until thoroughly warmed through. Be careful not to overcook, as the noodles can become too soft.
Can This Recipe Be Frozen?
Yes, you can freeze leftover vegan Pad See Ew for longer storage, up to 3 months. However, it’s important to note that the texture may undergo some changes. Rice noodles, in particular, tend to become softer and may break apart more easily after being frozen, thawed, and reheated. To freeze, ensure the dish is completely cooled, then transfer it to a freezer-safe airtight container. When you’re ready to enjoy it, thaw the Pad See Ew overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, following the instructions above, adding a bit of liquid if needed to rehydrate the sauce.
Enjoy friends! If you make this fantastic vegan pad see ew, I would absolutely love to see your creations! Please snap a photo and tag #jessicainthekitchen on Instagram! Your culinary masterpieces inspire me. We’d also be incredibly grateful if you would leave a comment below sharing your experience, and don’t forget to give the recipe a rating! Thank you so much for your support!
Vegan Pad See Ew
Ingredients
For the tofu:
- 2 to 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon chili oil
- 2 tablespoons peanut oil
- 12 ounces extra firm tofu, cut into ½” slices
- 2 teaspoons coconut sugar
For the sauce:
- 4 tablespoons vegan “oyster” sauce
- 4 tablespoons soy sauce
- 3 teaspoons rice wine vinegar
- 3 teaspoon coconut sugar
- ⅛ teaspoon ground white pepper
- ½ teaspoon corn starch
For the noodles:
- Water, for boiling
- 3.5 ounces pad Thai rice noodles
- 2 teaspoons sesame oil
- 4 tablespoons peanut oil
- 2 tablespoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 3 dried red chilis, whole
- 1 ½ cups broccoli florets
- 2 ½ cups button mushrooms, cut into ¼” slices
- Crushed peanuts, for garnish
- Chopped green onions, for garnish
- Black and white sesame seeds, for garnish
Instructions
- Cook the noodles. Fill a large pot with water and heat it over medium-high heat until boiling. Cook the noodles according to package instructions until al dente. Drain them thoroughly and gently toss them in 2 teaspoons of sesame oil to prevent sticking. Set aside.
- Marinate the tofu. In a small bowl, whisk 2-4 tablespoons soy sauce, 2 teaspoons sesame oil, and ¼ teaspoon chili oil until well combined. Arrange the pressed tofu slices in a shallow container in an even layer. Pour the marinade over the tofu, ensuring all slices are coated. Refrigerate for at least 1 hour to allow flavors to meld.
- Cook the tofu. Heat 2 tablespoons peanut oil in a large skillet or wok over medium heat. Carefully place the marinated tofu slices in the hot oil, reserving any leftover marinade. Sprinkle half (1 teaspoon) of the coconut sugar over the tofu. Cook for 2-3 minutes, or until the bottoms are lightly browned. Flip the tofu, sprinkle with the remaining 1 teaspoon of coconut sugar, and cook for another 2-3 minutes. Flip one last time and cook for 1 minute to caramelize the sugar. Pour in any reserved marinade and cook for another 2-3 minutes, or until the sauce is mostly absorbed and coats the tofu. Remove from heat and set aside.
- Make the sauce. In a small bowl, whisk together 4 tablespoons vegan “oyster” sauce, 4 tablespoons soy sauce, 3 teaspoons rice wine vinegar, 3 teaspoons coconut sugar, ⅛ teaspoon ground white pepper, and ½ teaspoon corn starch until thoroughly combined and smooth. Set aside.
- Cook the aromatics. Add 4 tablespoons peanut oil to the pan (the same one used for tofu) over medium-high heat. Add 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, and 3 whole dried red chilis (if using). Stir-fry for 1-2 minutes until fragrant, being careful not to burn.
- Add the veggies. Toss 1 ½ cups broccoli florets into the pan. Stir-fry, stirring occasionally, for 3-4 minutes until crisp-tender. Add 2 ½ cups sliced button mushrooms and mix everything together. Cook for another 4-5 minutes, or until the mushrooms are softened.
- Add the noodles and sauce. Transfer the cooked noodles into the pan with the vegetables. Pour in the prepared Pad See Ew sauce and stir gently with tongs or spatulas to combine thoroughly, ensuring all ingredients are coated. Cook for another 6-8 minutes, stirring frequently, until the sauce thickens and coats the noodles beautifully.
- Serve. Remove the pan from the heat. Divide the vegan Pad See Ew among serving bowls. Serve warm, topped with the pan-fried tofu, crushed peanuts, black and white sesame seeds, and chopped green onions. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.