Vegan Pad See Ew

By Ashley Jean March 26, 2023 27 mins read 87 Views

The vegan pad see ew, a plant-based Thai favorite, is made with rice noodles. For a home-style restaurant-style meal, rice noodles, vegetables, and chewy Tofu are served with a sweet, salty, and slightly tangy sauce.

For vegans, it can be difficult to go to a Thai restaurant. Even menu items that appear vegan may contain shrimp paste, oyster sauce, or another non-vegan ingredient. You can easily make many of your favorite Thai dishes at home, and you'll be able to prove that they are plant-based.

In the past I shared Vegan Pad Thai and Quick and Easy Thai Green Curry. Today I share another classic Thai dish, pad see ew. To be precise, vegan Pad See ew. This dish is a Thai staple (although it might be called pad siew or pahat see-ew). It's similar to pad Thai but with a more savoury flavor.

This vegan pad see-ew has rice noodles and a soy-based sauce. It also includes pan-fried tofu, shredded broccoli, mushrooms, and lots of garlic. Stir-frying the ingredients together will allow the flavors to meld. You can then garnish it with crushed peanuts, sesame seed, green onions or any other toppings you choose.

Notes on Ingredients

Scroll down the recipe card for the ingredients and instructions.

Tofu:

Soy sauce can be substituted for Tamari, liquid aminos or coconut aminos.
Sesame oil
Chili oil
Peanut oil Or another high-heat oil.
Extra-firm Tofu Press the tofu to drain excess liquid. Find out more about How to Cook Tofu 101 and the Best Tips for Making Delicious Tofu
Coconut sugar Dark brown sugar also works.

Vegetarian pad with ew sauce

Vegan "oyster" sauce
Soy sauce -- Again, you can substitute tamari or liquid aminos with coconut aminos.
Rice vinegar - A good substitute is cooking sake.
Coconut sugar
Ground white chili - White pepper is a different flavor than black pepper. It is not recommended to be substituted!
Corn starch To thicken the sauce.

Noodles:

Water
Pad Thai rice noodles- Traditional pad see ew uses thick, flat noodles. However, these noodles aren't as readily available as pad Thai noodles so I used them here.
Sesame oil
Peanut oil
Garlic You can substitute 3 tablespoons of garlic powder but fresh garlic is better.
Ginger 1 teaspoon ground ginger is also possible.
Red chili flakes - These are good alternatives, but you can also use red pepper flakes for a milder pad. See ew.
Broccoli flowers
Button mushrooms Or just use white mushrooms
Crushed peanuts- Place the peanuts in a zip-top bag, and then whack them with a rolling mill.
Green onions- As garnish.
White and black sesame seeds are also available for garnish.

What is Vegan Oyster Sauce?

Vegan oyster sauce is a plant-based substitute for traditional oyster sauce. Vegan oyster sauce is a similar flavor to traditional oyster sauce, but without animal products. Some brands contain oyster mushrooms and shiitakes while others are soy-based, or have mushroom extracts.

Vegan oyster sauce can be purchased or made by you. You can make sweetened soy sauce by adding enough coconut or brown sugar if you are in a hurry.

How to make Vegan Pad

To get your vegan pad ready in no time, make the sauce, noodles or tofu. You can make the noodles, sauce or tofu ahead of time so that they are ready for when you start cooking.

Cook the noodles. Heat the water in a large saucepan. Follow the package directions. To prevent them sticking, drain the noodles and toss them in sesame oil.

Marinate tofu. Combine the sesame oil and chili oil in small bowl. Place the tofu in an even layer on a baking tray or container. Sprinkle the sauce on top. Chill for at least an hour.

Prepare the tofu. Heat peanut oil in large skillet or wok over medium heat. Place the tofu in hot oil. Reserve the marinade. Sprinkle half of the coconut sugar on top. Cook the tofu for about 2 to 3 minutes or until the bottoms begin to turn brown. Turn the tofu over and sprinkle with the rest of the sugar. Cook for 2 to 3 more minutes. Turn the tofu over and cook for one more minute to caramelize sugar. Then, pour in any remaining marinade. Continue to cook the tofu until the sauce has absorbed. Turn off the heat.

Mix the sauce ingredients together in a small bowl.

Add the aromatics to the saucepan. Heat the peanut oil in a pan on medium heat. Add the ginger, garlic, and dried chilies. Stir, and cook for about 1 to 2 minutes or until fragrant.

Add the veggies. Stir in the broccoli and cook for 3-4 minutes, or until crisp. Stir in the mushrooms. Cook for about 4 to 5 minutes or until tender.

Add the noodles. Pour the sauce over the noodles. Cook the noodles for 6-8 minutes or until the sauce thickens.

Heat the pan. Serve the vegan pad warm with pan-fried tofu, sesame seeds and crushed peanuts.

Tips to Success

These are some additional tips to help you create the perfect vegan pad.

Stir the noodles often to prevent them from sticking to your pan. If you have one, use a nonstick pan.
The noodles should not be overcooked. The noodles should retain some bite after they are done boiling. This is because they will continue to cook once the sauce has been added to the pan.
Make sure to use fresh ginger and garlic. This will ensure the best flavour.

Variations

Vegan pad see ew, like most stir-fried noodles dishes, is very easy to personalize to suit your tastes and preferences. You can make minor adjustments to the ingredients as long as the proportions remain the same. Here are some ideas:

Freeze frozen vegetables. No preparation required! If you prefer a more crunchy texture, frozen broccoli can cook up much faster than fresh.
Add tempeh. Cube it and use it instead of tofu.
You can try different vegetables. Use whatever vegetable you have in your refrigerator.

How to store leftovers

You can store leftover vegan pad see ew in an airtight container in your refrigerator for up 3 days. Heat the vegan pad see ew on the stovetop until it is warm.

Can this recipe be frozen?

Remaining vegan pad see ew can be frozen for up to three months. However, the texture of the noodles may change after freezing, thawing and reheating. Then, let cool in the fridge overnight and heat according to the directions.

Have fun, friends! Please tag #jessicainthekitchen in a photo that you take of this vegan pad. If you leave a comment and rate the recipe, we'd love it! We appreciate your kind words!

Vegan Pad See Ew

Course Dinner

Cuisine Thailand

Prep time 15 minutes

Cook Time 30 Minutes

Total time HTML4_ HTML5_ HTML5_ HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML5_ HTML5_ HTML8_ HTML4_ HTML5_ HTML5_ HTML6_

Servings -3 portions

Calories 743 Kcal

Author Jessica Hylton

Ingredients

Tofu recipe:

4 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon chili oil
2 tablespoons peanut oil
12 ounces extra firm tofu cut into 1/2 " slices
2 teaspoons coconut sugar

Here's the sauce recipe:

4 tablespoons vegan "oyster" sauce
4 tablespoons soy sauce
3 teaspoons rice wine vinegar
3 teaspoon coconut sugar
1/8 ground pepper
1/2 teaspoon corn starch

Here are the instructions for making 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 1/2 cups broccoli florets
2 1/2 cups button mushrooms cut into 1/4 " slices
Crushed peanuts for garnish
Chopped green onions for garnish
Black sesame seeds to garnish

Instructions

The noodles should be cooked. It should be heated on medium heat. Follow the package directions to cook the noodles. Strain the noodles and toss in some sesame oil. Leave them to dry.
Marinate the tofu. Combine the sesame oil and chili oil in small bowl until combined. Place the tofu in an container. Be careful not to overcrowd the slices. Add the soy sauce mixture. Pour any extra sauce over the tofu. It should be refrigerated for at least one hour.
Tofu should be cooked. The marinade can be used to marinate the tofu. Sprinkle half the coconut sugar on top of the tofu. Allow it to cook for 2 minutes, or until lightly browned. Flip the tofu over and sprinkle with the coconut sugar. Cook it for an additional 2-3 minutes. Turn it over and cook for another minute to caramelize sugar. If you have any leftover marinade, add it to the tofu. Continue to cook the tofu until the sauce has absorbed completely. It should be taken off the heat immediately and placed in a bowl.
Mix the vegan oyster sauce, soy sauce and coconut sugar until smooth. Set it aside.
Sauté the garlic in the peanut oil. Add the ginger, garlic, and dried chilis. Mix well. Let them simmer for about 1-2 minutes, or until fragrant.
Add the vegetables to the pan. Stir fry the broccoli for 3-4 minutes, or until it becomes crispy. Mix in the mushrooms. Let the mushrooms cook for about 4-5 minutes, or until tender.
Add the noodles to the pan. Stir in the sauce. Continue to cook the noodles for 6-8 minutes, or until the sauce thickens.
Serve. Take them out of the heat. Warm them up and serve with sesame seeds, sesame seeds and tofu.

Notes

How to store: Any leftover vegan pad see ew may be kept in an airtight container for up 3 days in the fridge. Heat the mixture on the stovetop until it is warm. Or, heat it in the microwave.

To freeze: Leftover vegan pad see ew can be frozen for up to three months. However, the texture of the noodles may change after freezing, thawing and reheating. To heat, place in the oven at 350 degrees for about 20 minutes.

Nutrition

Carbohydrates: 42g

Jessica in the Kitchen published the post Vegan Pad See Ew.

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How To

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