This Vegan Pad See Ew is made with thick rice noodles, tofu, kale, corn, mushroom, carrot and a rich soy sauce umami flavour! It’s 100% vegan plant-based and ready in less than 15 minutes!
Pad See Ew, which means “stir fried soy sauce noodles, is an extremely popular Thai street food meal and, along with Pad Thai, probably the most popular noodle dish at Thai restaurants all around the world.
The secret to a good Pad See Ew is the sauce. It all comes down to the sauce. You have to get the sauce right!
Pad See Ew has a sweet-savoury-touch-of-sour flavour, made with a combination of the following sauce ingredients:
- Dark soy sauce – for flavour and coloring the noodles a dark brown
- Light soy sauce – for seasoning
Oyster sauce– I use a fermented soy bean sauce or you can use miso- Sugar – for sweetness - I add some brown sugar.
Ingredients you’ll need
This Vegan Pad See Ew is filled with fresh vegetables and tofu, it’s a full meal made in one pan that you can enjoy anytime of day.
- Firm tofu: To add protein, texture, and a nice sauce absorber. Also, by pan-frying your tofu, you get a crispy addition to the noodles.
- Crunchy vegetables: Vegetables like kale, carrot, baby corn and mushroom add more texture and depth to the dish.
- Mushrooms: To add some meaty umami texture and more protein
- Garlic: A good See Ew will have lots of crushed garlic!
- 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 and intense.
- Soy bean sauce: To add some sweetness, and to boost the umami flavour of the sauce.
- Crushed peanuts: No Pad See Ew is complete without crushed peanuts on top! They add a wonderful texture.
- Lime juice: Lime juice adds some tartness to the dish, and balances out the sweet and salty flavours from the soy sauces.
- Chili flakes: In moderation! A small pinch of chili flakes gives a good spicy boost.
What noodles to use
Pad See Ew is traditionally made with Sen Yai, which are wide, thin fresh rice noodles that are not easily accessible. You will need to go to a good Thai grocery store or source online.
Here is a recipe to make your own Sen Yai (flat rice noodles) at home if your feeling adventurous.
It is perfectly acceptable, and just as delicious, to make this dish with any wide flat rice noodles you can find. Sometimes I use “Pad Thai” rice noodles!
Watch how to make it
Recipe
Pad See Ew: Stir-Fry Flat Noodles
Equipment
- Chopping board
- Chefs knife
- Peeler
- Frying pan - non stick
- Wooden spoon
- Serving bowl
Ingredients
For the sauce
- 4 teaspoon Soy bean paste or use miso
- 2 teaspoon Soy sauce dark
- 2 teaspoon Soy sauce light
- 2 teaspoon Brown sugar
For the noodles
- 300 g Flat rice noodles
- 10 ml Olive oil
- 100 g Onion sliced thin
- 5 g Garlic cloves crushed
- 100 g Mushrooms mix - sliced
- 100 g Kale
- 50 g Carrot sliced thin
- 50 g Baby corn
- 150 g Tofu crumbled
- 1 pinch Pink salt to taste
To garnish
- 20 g Peanuts chopped
- 2 teaspoon Crispy garlic
- 1 pinch Chili flakes
Instructions
- Assemble all ingredients.
- Separate the rice noodles by gently tearing them apart.
- Wash and slice all the vegetables.
To make the sauce
- Add the soy sauce, soy bean sauce and brown sugar to a small bowl.
- Whisk together and set aside.
To cook the noodles
- Heat the oil.
- Add the garlic and onion - stir-fry for 2 minutes.
- Add the tofu and mushroom, cook for 2 minutes until golden brown.
- Add the kale, carrot and sweetcorn, cook for another 2 minutes.
- Add the noodles and see ew sauce.
- Stir-fry for 3-4 minutes until everything is nicely cooked together.
- Season with a pinch of salt to taste.
To garnish and serve the noodles
- Transfer to serving plate.
- Garnish with chili flakes, crispy garlic and peanuts.
- Serve with a wedge of lime.
Nutrition
ENVIRONMENTAL INFORMATION
Pad See Ew Calories
Due to low oil content, no meat and lots of fresh vegetables, this recipe has a lower calorie count that regular See Ew recipes.
What other vegetables can I use
I always advise to eat seasonally and use what ingredients are available locally. You can use almost any vegetable in this dish, but remember to cut them small and thin so they will cook quickly when stir-frying. I like my vegetable with a little bite, not overcooked!
Here is a list of some other vegetables you can use...
- Asparagus
- Cabbage
- Zucchini
- Parsnip
- Celeriac
- Squash
- Spinach
- Beansprouts
- Cauliflower
Happy Cooking
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