This Vegan Pad See Ew brings authentic Thai flavors to your kitchen with chewy rice noodles, crispy tofu, and vibrant greens.
Rich in plant-based protein and fiber while low in saturated fat, it’s a wholesome, satisfying meal.
Quick to prepare and perfect for everyday cooking, it’s an easy, nutritious option for lunch, dinner, or meal prep.
Vegan Tofu Pad See Ew
Equipment
- 1 large wok or skillet
- 1 Cutting Board
- 1 Knife
- 1 small bowl or measuring cup
- 1 Spatula
Ingredients
Pad See Ew Vegan Sauce
- 2 tbsp Thai dark soy sauce
- 2 tbsp Thai light soy sauce
- 1 tbsp Thai mushroom soy sauce
- 3 tsp sugar
Stir-Fry Ingredients
- 4 servings flat wide rice noodles (dry or fresh)
- 2 cups Chinese broccoli or kale/broccoli florets
- 3 garlic cloves minced
- 2 tbsp cooking oil
- 1 block firm or extra-firm tofu cubed
- 1 tsp white pepper
Optional Toppings
- Thai Sriracha to taste
- Thai chili flakes to taste
Instructions
- Prepare the Vegan Sauce: Start by creating the flavorful Pad See Ew sauce. In a small bowl or glass measuring cup, combine 2 tablespoons of Thai dark soy sauce, 2 tablespoons of Thai light soy sauce, 1 tablespoon of Thai mushroom soy sauce, and 3 teaspoons of sugar. Stir well until the sugar fully dissolves. This sauce is the heart of your dish, balancing salty, savory, and slightly sweet flavors. Set it aside; you may adjust the quantity later depending on how many noodles you use.
- Soak or Loosen the Noodles: Dry Rice Noodles: Place 4 servings of flat, wide rice noodles in a large bowl and cover them with room-temperature water. Let them soak for about 1 hour, or until each strand is pliable enough to wrap easily around your finger.
- Fresh Rice Noodles: If using fresh noodles, open the package and microwave the noodles in the bag for 2–3 minutes to loosen them. Gently separate the noodles with your fingers or a spatula to prevent clumping. Properly softened noodles are essential for even cooking and absorbing the sauce.
- Prepare the Chinese Broccoli: Wash and prepare approximately 2 cups of Chinese broccoli. Peel the thick stalks to remove any tough outer layer, then cut them into 2-inch pieces. Separate the stalks from the leafy greens, keeping them aside. This step ensures that the stalks, which take longer to cook, soften properly without overcooking the leaves later.
- Mince the Garlic: Peel 3 cloves of garlic and finely mince them. Garlic provides the aromatic foundation for this stir-fry, releasing a savory fragrance that enhances the flavor of the noodles and tofu.
- Crisp the Tofu: Drain and pat dry a block of firm or extra-firm tofu, then cut it into cubes. Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the tofu cubes and pan-fry until all sides are golden brown and slightly crispy. For a richer texture, you can deep-fry the tofu separately until crispy. Once done, transfer the tofu to a plate lined with paper towels to remove excess oil. Crispy tofu will add satisfying texture to the dish.
- Stir-Fry the Aromatics: In the same wok, add another tablespoon of cooking oil and the minced garlic. Stir-fry for 20–30 seconds until fragrant, careful not to burn it. Garlic releases its aroma quickly, so keep it moving in the pan. This creates a flavorful base for the vegetables and noodles.
- Cook the Broccoli Stalks: Add the prepared Chinese broccoli stalks to the wok. Stir-fry for 2–3 minutes until they begin to soften but still retain a slight crunch. Properly cooking the stalks ensures a pleasing texture in every bite. Once softened, transfer the stalks to a separate plate and set aside.
- Toss the Noodles in Sauce: Add a little more oil to the wok if necessary, then add the prepared noodles. Pour in the Pad See Ew sauce over the noodles and gently toss them with a spatula or tongs. Stir carefully to coat the noodles evenly without breaking them. Allow the noodles to absorb the sauce and heat through for 2–3 minutes, stirring occasionally. This step ensures every strand is flavorful and glossy.
- Combine Tofu, Broccoli, and Noodles: Return the golden tofu and broccoli stalks to the wok. Add the leafy parts of the Chinese broccoli and gently toss everything together. Let the noodles sit undisturbed for 30 seconds to develop a slight smoky “wok hei” flavor. Sprinkle 1 teaspoon of white pepper over the mixture, stir gently, and turn off the heat. This final combination step balances textures and flavors perfectly.
- Serve and Garnish: Plate the stir-fried noodles onto serving dishes. Optionally, sprinkle Thai chili flakes or drizzle Thai Sriracha sauce on top for added heat and flavor. Serve immediately while hot and enjoy a perfectly balanced, protein-rich, fiber-packed, vegan Thai meal.
Notes
- Noodle Selection: Wide rice noodles work best for an authentic Pad See Ew texture. Dry noodles need soaking, while fresh noodles only require gentle loosening. Overcooking can make them mushy.
- Tofu Preparation: Pressing tofu removes excess moisture, giving it a crispier exterior when pan-fried or deep-fried. Extra-firm tofu is ideal.
- Sauce Balance: Taste your sauce before adding to the noodles—adjust sweetness or saltiness according to your preference.
- Heat Management: Cooking on high heat ensures that the noodles and vegetables develop that smoky, wok-fried flavor known as “wok hei.”
- Batch Cooking: Avoid overcrowding the wok; cook tofu or vegetables in batches if necessary to maintain proper texture.
Chef’s Secrets for Perfect Stir-Fry
The key to an exceptional Pad See Ew is layering flavors and textures.
Start by crisping the tofu for a satisfying bite, then stir-frying aromatics like garlic over high heat to release their fragrance.
Keep the noodles slightly undercooked before adding sauce, as they will finish cooking in the wok and absorb the flavors.
Using high-quality soy sauces and fresh greens elevates the dish dramatically, and allowing the noodles to rest in the hot wok for a brief 30 seconds creates the signature smoky aroma that defines authentic Thai stir-fry.
Serving Suggestions for Maximum Enjoyment
This Pad See Ew is versatile and pairs beautifully with light, fresh accompaniments.
Serve it with a side of sliced cucumbers or a small Thai-inspired salad for a refreshing crunch.
For spice lovers, top with Thai chili flakes or a drizzle of Sriracha.
It’s also excellent as a meal-prep dish—portion into airtight containers for a quick lunch or dinner.
Garnish with fresh lime wedges to add a zesty brightness that complements the rich, savory sauce.
Storage Tips for Longevity and Flavor
To store leftovers, allow the noodles and tofu to cool completely before transferring to an airtight container.
Refrigerate for up to 3–4 days. When reheating, use a skillet over medium heat with a splash of water or oil to revive the noodles’ texture.
Avoid microwaving without moisture, as it can make the noodles dry and clump together.
For longer storage, tofu and noodles can be frozen separately, then combined when ready to eat, though fresh vegetables are best added just before serving.
Frequently Asked Questions
1. Can I make this gluten-free?
Yes! Use tamari or a certified gluten-free soy sauce and ensure your rice noodles are gluten-free.
This creates a plant-based, gluten-free meal without compromising on flavor.
2. Can I substitute tofu with other proteins?
Absolutely. Tempeh, seitan, or plant-based chicken alternatives all work well. For extra crispiness, pan-fry or bake before adding to the noodles.
3. How do I get the smoky “wok hei” flavor?
Use high heat and avoid overcrowding the pan.
Let the noodles rest briefly in the hot wok without stirring to develop a subtle char and smoky aroma that is signature to Thai stir-fry dishes.
4. Can I use other vegetables instead of Chinese broccoli?
Yes! Kale, bok choy, or regular broccoli are excellent substitutes.
The stalks should be cut into even pieces for uniform cooking, while leaves can be added at the end for a tender finish.
5. How long can I store leftovers?
Refrigerated leftovers last 3–4 days. Reheat in a skillet with a small amount of oil or water to restore texture.
Avoid microwaving directly, as it may make the noodles sticky and dry.
