Vegan Pad See Ew
This Vegan Pad See Ew is made with thick rice noodles, crispy tofu, and a rich soy sauce flavour! It’s vegan and loaded with fresh green vegetables, and ready in less than 15 minutes!
A vegetarian and vegan-friendly pad see ew
This recipe for Vegan Pad See Ew is a take on the traditional Thai dish made with slightly different ingredients to make it vegetarian and vegan friendly. If you’d like to refer to an athuentic pad see ew (that isn’t vegan) you can check out this recipe from Hot Thai Kitchen.
If you’re wondering, what is Vegan Pad See Ew? Well, Pad See Ew is a traditional Thai noodle dish, similar to a Pad Thai. It’s like Pad Thai’s cousin, but made with thicker rice noodles and a rich soy flavour. The sauce uses a few quintessential Thai ingredients, and it coats the noodles and tofu in its warm flavour.
It’s a cozy and comforting dish, perfect for a quick and easy dinner. It comes together in less than 15 minutes, and is filled with bold Thai flavours! If you’re curious about other classic Thai dishes, check out these Thai Drunken Noodles and this Thai Green Curry Tofu! They’re both classic Thai dishes with incredible flavour.
Ingredients you’ll need for this recipe
This Vegan Pad See Ew is filled with healthy Chinese broccoli, bean sprouts, and tofu so it’s a complete meal made in one pan.
Also, this dish is traditionally made with Oyster sauce, but this version uses hoisin sauce to keep it 100% vegan. You can alternatively find vegetarian “oyster” sauce to use for this dish as well!
- Firm tofu: To add protein, texture, and a sauce absorber to this Pad See Ew. Also, by pan-frying your tofu, you get a crispy addition to the noodles.
- Crunchy vegetables: Vegetables like Chinese broccoli, bean sprouts, and scallions add more texture and depth to the dish.
- Soy sauce: This recipe calls for both light and dark soy sauce – if you can’t find one, just substitute with the other! They offer similar flavours, but dark soy sauce is a little more rich than light.
- Hoisin sauce: To add some sweetness, and to boost the flavour of the sauce.
- Crushed peanuts: Because no Vegan Pad See Ew is complete without crushed peanuts on top! You can also cook these into the dish, rather than sprinkling them on top.
- Lime juice: Lime juice adds some tartness to the dish, and balances out the sweet and salty flavours from the soy and hoisin sauces.
More Thai recipes to try
If you tried these Vegan Pad See Ew or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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Vegan Pad See Ew
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Thai
Description
This Vegan Pad See Ew is so delicious and only takes 15 minutes to make!
Ingredients
- 8oz wide rice noodles (half a standard package)
- 8 oz tofu
- 1 cup Chinese broccoli, chopped
- 1 cup bean sprouts
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 2 tsp Sriracha
- 2 tbsp avocado oil
- ¼–½ cup water
- 1 scallion, sliced
- ¼ cup crushed peanuts
- 1 lime
Instructions
- Place rice noodles in a large shallow bowl. Boil water and pour over the rice noodles, letting sit while you prepare the other ingredients.
- Heat oil in a large skillet on medium-high heat. Cut tofu into small cubes and add to the pan, cooking for 2-3 minutes on each side, until golden brown.
- Push tofu over to the side of the pan, and add the remaining tbsp of coconut oil and reduce to medium heat. Add the Chinese broccoli to the pan, cooking for 1-2 minutes.
- Next, add the rice noodles, stirring everything together.
- Add the light soy sauce, dark soy sauce, hoisin sauce, and Sriracha and mix until combined. Add water, 1 tbsp at a time if the noodles begin to stick, and are still a bit tough.
- Taste the noodles as you go until they are your desired texture. Lastly add the bean sprouts, stirring everything together.
- Give the noodles a taste and add in any more soy sauce or hoisin sauce if desired.
- Serve with chopped green onions, crushed peanuts, and a lime wedge.
Notes
Enjoy this vegan version of the classic Thai dish, Pad See Ew!
Nutrition
- Serving Size: 1 bowl
- Calories: 281
- Sugar: 18g
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 13g
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This was an amazing recepe that I highly recommend. Tastes way better than Thai takeout! I was hesitant on adding all the sriracha and ended up only putting in 1/2 tablespoon, but the flavor was too mild. Definitely keep all of it if you like spicy and a lot of flavor. Everything tasted delicious!!
Thank you Jolina, I’m so happy you enjyoed it!
I cannot leave a rating since I have not made yet…however will definitely! Have a question though, and realize that this makes it vegetarian, not vegan, so you may not have had the experience to answer. If I want to add eggs to the recipe, when do I do this please?
Hi Claire! If you’d like to add an egg you would do this in the beginning in the pan before adding the noodles. You want to scramble the egg in the pan with onions and garlic and then add the noodles after
Great recipe!! I triped this recipe for a family of 7 and it was perfect (hungry athlete eats for three LOL). Used two packets of the fresh rice noodle and the sauce was the perfect amount to coat it. Also, to kick up the vegetables, we added some bok choy and some snap peas- super delicious! This really tasted like something we would find from our local Thai shop. Thanks for this!! Can’t wait to explore other recipes on your website!
Thanks Samantha! Happy you enjoyed!
What is the sodium content?
I need a low sodium sauce-can I just use coconut aminos without hoisin, or oyster sauce?
Thank you.
Hi Rochelle, I don’t calculate the sodium content as it can change drastically depending on the type/brand etc sauces you use. If you’d like to make this recipe low sodium, I recommend using a low-sodium soy sauce. If you leave out the hoisin sauce and oyster sauce please keep in mind you will change the taste of the recipe entirely.
Soooo good! I make this when I’m lazy and want a recipe that is actually quick—unlike those 30 minute recipes that actually take much longer bc you’re pressing tofu for 20 minutes, cutting vegetables and onions, crying from the many onions to chop, and doing whatever else that they conveniently left out of the total time. On top of being so quick, it is so yummy and comforting that it’s honestly hard to stop eating!!! And because I’m overeating, I throw even more broccoli and sprouts in there. 😉 Mmm mmm, so good 🙂
Happy you loved the recipe 🙂
I cannot wait to make this dish! Do you recommend pressing the tofu before cooking? Thanks!
Hi Micah, you definitely can if you have time! I personally usually don’t bother 🙂
Hi im planning an Asian theme party on the 15th of Dec os there any preparations I can do or can I prepare this meal in advance or it needa to be done rite away? Appreciate your input.
Hi Mitchelle, any noodle dish is best prepared right before serving so the sauce doesn’t get goopy and the noodles maintain the right texture!
This is seriously the best recipe ever. I absolutely love Thai food, it’s my weakness but I really feel bad about eating it a lot because I know takeout Thai food can be way less than healthy. I tried this recipe out and it tastes just like the stuff you get at the restaurants but I know exactly what’s in it and it’s totally healthy. LOVE it
Hi Jilian, so happy to hear you loved the recipe! I also love Thai food (it’s my favourite!) but struggle with the same thing eating out in restaurants. Always great to be able to make it at home and make it way healthier! 🙂
Loved this recipe! I did not have all the ingredients so I made some substitutions and it still was great! I used just regular soy sauce and green dragon sauce (Trader Joe’s) instead of sriracha. My rice noodles were the refrigerated kind, and I still placed in boiling water and then added to the pan and they didn’t fall apart at all. I used regular broccoli, and honestly I think you could throw a ton of veggies in and it’d be great. I also added a TON of cilantro. This is one of those quick dinners that you could tweak to suit your needs and it’ll always be good. Thanks so much!!!
Hi Avery, my gosh your version sounds DELICIOUS! That’s great too that you used the refrigerated kind of rice noodles-those are my favourite kind 🙂
Hi there..i used Fresh rice noodles (chinese store) in fridge. And soaked them in boiling water. Unfortunately the noodles turned out very mushy. Does fresh refrigerated rice noodles still need to be soaked? Also i did buy these and halved anď freezed them.
Hi there! The recipe calls for dried rice noodles (you can see the ones I use linked if you click on “rice noodles” in the recipe). Fresh noodles as far as I know don’t need to be soaked at all since they are already soft. Dried rice noodles need to be soaked since they are hard. Hope this helps!
Hi..can you please tell me i can just use Tamari sauce ?
Hi there! Yes you can definitely use Tamari if you prefer! It will change the overall taste of the dish, but will still give it the same salty and savoury flavour you’re looking for!
I made this recipe and I guess I used the wrong noodles and they disintegrated in the pan 🙁
But it did taste amazing!
Hi Genevieve, I’m so sorry to hear the noodles you used did not work! I find the brands from the asian markets (like these ones https://www.amazon.com/Stick-Noodles-Royal-Elephant-brand/dp/B017H0LGIU/ref=sr_1_11_s_it?s=grocery&ie=UTF8&qid=1518615746&sr=1-11&keywords=rice+noodles) work best.
Rice noodles cook a lot faster than regular noodles, so if you overcook them they can get mushy. Soaking the noodles until they are firm but have some bend to them and then finishing them off in the pan helps them to stay firm. Hope this helps and glad to hear they tasted good!:)
Is light and dark soy sauce just low sodium and regular? If I use vegan oyster sauce would I use the same amount?
Hi Susan! Light soy sauce and dark soy sauce are two different types of soy sauce with different flavors. It doesn’t have anything to do with the sodium. Traditionally pad see ew is made with both these sauces to give it that bold flavor, but if you only have regular soy sauce don’t worry! That will work just fine. if using vegan oyster sauce I’d recommend adding 1 tbsp of that and then 2 tsp of a sweetner. Oyster sauce is salty where hoisin sauce is not, so you may want to add less to make sure the dish doesn’t come out too salty!
A quick question… your ingredients lists either avocado oil or vegetable oil but your instructions refers to coconut oil. I’m confuse.
Hi Riel, you can use any type of oil you like for this recipe. Hope this helps!
yum! Pad See ew is my favorite Thai noodle dish!! 🙂
One of my favourites too Maria!
Love this Thai dish! Sounds and looks so yummy!