Vegan Pad See Ew Thai Stir-Fried Noodles (Printable Version)

Savory Thai-style rice noodles stir-fried with tofu, Chinese broccoli, and umami-rich sauce

# What You’ll Need:

→ Sauce

01 - 2 tablespoons light soy sauce
02 - 1 tablespoon dark soy sauce
03 - 1 tablespoon vegan oyster sauce
04 - 1 teaspoon sugar
05 - 2 teaspoons rice vinegar
06 - 1 tablespoon water

→ Noodles

07 - 7 oz wide rice noodles, fresh or dried

→ Vegetables & Protein

08 - 1 tablespoon vegetable oil
09 - 2 cloves garlic, minced
10 - 5 oz firm tofu, sliced into strips
11 - 1 small head Chinese broccoli, stems and leaves separated, cut into 2-inch pieces
12 - 1 medium carrot, julienned
13 - 1 small bell pepper, sliced

→ Garnish

14 - 1-2 green onions, sliced
15 - Lime wedges
16 - Fresh chili slices

# Directions:

01 - Whisk together light soy sauce, dark soy sauce, vegan oyster sauce, sugar, rice vinegar, and water in a small bowl. Set aside.
02 - Prepare noodles according to package instructions. If using dried noodles, soak or boil until tender but still chewy. Drain and toss lightly with oil to prevent sticking.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sauté for 20 seconds until fragrant.
04 - Add tofu strips to the wok and cook for 2-3 minutes until lightly golden.
05 - Add Chinese broccoli stems, carrots, and bell pepper. Stir-fry for 2-3 minutes until just tender.
06 - Add noodles and sauce mixture to the wok. Gently toss everything together, ensuring noodles are well coated.
07 - Add Chinese broccoli leaves and continue stir-frying for 1-2 minutes until leaves are wilted and everything is heated through.
08 - Serve immediately, garnished with sliced green onions, lime wedges, and fresh chili if desired.

# Top Tips:

01 -
  • The sauce strikes that perfect balance between salty and sweet without needing any fish sauce or eggs
  • Wide rice noodles soak up all the umami flavors while maintaining their chewy texture
  • You can customize the vegetables based on whatever's in your crisper drawer
02 -
  • Let your pan get properly hot before adding ingredients, otherwise you'll steam the noodles instead of stir-frying them
  • Don't overcrowd the wok or the temperature will drop too much to achieve proper charring
  • Dried rice noodles need more soaking time than you think, so start them early and test one before cooking
03 -
  • If your noodles stick together after soaking, rinse them under cool water and gently separate with your fingers
  • Substitute tamari for soy sauce if you need this to be gluten-free

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