Best Vegan Pad See Ew Recipe for Easy Delicious Meals

If you’re craving the savory, smoky flavors of traditional Pad See Ew but want to keep it completely plant-based, you’ve come to the right place! This best vegan Pad See Ew recipe brings all the authentic Thai street food magic into your kitchen without any animal products.

With wide, chewy rice noodles, crisp-tender veggies, and a perfectly balanced sauce made from tamari, sweet soy, and a hint of garlic, this dish is a comforting and satisfying meal for any day of the week.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, this recipe is straightforward, quick, and utterly delicious.

Pad See Ew is known for its bold flavors and simple ingredients, making it a perfect candidate for vegan adaptations. Plus, it’s a fantastic way to enjoy a wholesome dinner filled with fresh vegetables and umami-rich sauce.

Ready to whip up a plate of this delightful Thai staple? Let’s dive into the recipe that will surely become a family favorite!

Why You’ll Love This Recipe

This vegan Pad See Ew ticks all the boxes: it’s flavorful, easy to prepare, and uses wholesome, accessible ingredients. Unlike many takeout versions, you have full control over the saltiness and sweetness, so you can customize it exactly to your liking.

The recipe is naturally gluten-free if you use gluten-free tamari and rice noodles, making it inclusive for various dietary needs. Plus, the stir-fry method locks in freshness while giving you that perfect slightly charred, smoky “wok hei” flavor that makes Pad See Ew so irresistible.

And if you love experimenting with Asian-inspired dishes, this recipe pairs beautifully with other exciting recipes like Kosher Sushi Salad Recipe, Kikkoman Stir Fry Sauce Recipes, or even a comforting Italian Ciambelle Recipes for dessert to round out your meal.

Ingredients

• 200g wide rice noodles (fresh or dried, soaked if dried)
• 2 tablespoons tamari or soy sauce (use gluten-free tamari if preferred)
• 1 tablespoon dark soy sauce (for color and depth)
• 1 tablespoon maple syrup or brown sugar
• 2 tablespoons vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 150g firm tofu, cubed (optional for added protein)
• 2 cups Chinese broccoli (gai lan) or kale, chopped
• 1/2 cup sliced carrots
• 1/2 cup sliced bell peppers (optional)
• 1/4 teaspoon white pepper
• 1 teaspoon toasted sesame oil (for finishing)
• 1-2 green onions, sliced
• Lime wedges (for serving)

Equipment

• Large wok or non-stick skillet
• Mixing bowl
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons and cups
• Colander (for draining noodles)

Instructions

1. Prepare the noodles: If using dried wide rice noodles, soak them in warm water for about 30 minutes until pliable but not mushy. Drain and set aside.
2. Make the sauce: In a small bowl, whisk together the tamari, dark soy sauce, and maple syrup. Set aside.
3. Heat the wok: Place your wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Wait until the oil is shimmering hot.
4. Cook the tofu (if using): Add the cubed tofu to the wok and stir-fry until golden brown on all sides, about 5 minutes. Remove tofu and set aside.
5. Sauté garlic and vegetables: Add the remaining 1 tablespoon of oil to the wok. Toss in the minced garlic and stir quickly until fragrant, about 30 seconds. Add the Chinese broccoli, carrots, and bell peppers, stir-frying for 2-3 minutes until they start to soften but remain vibrant.
6. Add noodles and sauce: Toss in the prepared noodles and pour over the sauce. Use tongs or spatula to toss everything together, ensuring noodles are evenly coated. Stir-fry for another 3-4 minutes so the noodles get slightly charred edges for that authentic smoky flavor.
7. Finish the dish: Return the tofu to the wok (if using), sprinkle white pepper, and drizzle the toasted sesame oil over the top. Toss gently to combine all ingredients.
8. Garnish and serve: Transfer to plates, garnish with sliced green onions and lime wedges. Serve immediately for the best texture and flavor.

Tips & Variations

Always use fresh or properly soaked rice noodles to avoid mushy textures. Wok hei, or “breath of the wok,” comes from cooking on very high heat—don’t rush this step!

You can swap Chinese broccoli with bok choy, kale, or even spinach depending on availability. For extra protein, add tempeh or vegan “chicken” strips instead of tofu.

Feel free to adjust the sauce’s sweetness or saltiness by adding more or less maple syrup and tamari. For a spicy kick, add sliced fresh chili or a dash of chili flakes during the stir-fry.

If you want to explore more vibrant vegan dishes, check out the Jamaican Minced Beef Recipes that offer bold flavors and hearty plant-based options.

Nutrition Facts

Serving Suggestions

Pad See Ew is a complete meal on its own, but if you want to create a more elaborate spread, consider pairing it with light, refreshing dishes. A crisp cucumber salad or a tangy Thai papaya salad would complement the rich flavors perfectly.

For drinks, jasmine tea or a lightly sweetened iced lemongrass tea balances the savory notes well. And if you have a sweet tooth, try finishing your meal with a delightful dessert like the Marzipan Challah Recipe or the Magic Dough Recipe for a comforting treat.

Conclusion

This vegan Pad See Ew recipe is a fantastic way to bring the vibrant tastes of Thailand into your home kitchen with ease and plant-based goodness. The hearty noodles paired with crisp greens and a perfectly balanced sauce make for a comforting yet nutritious meal that everyone will enjoy.

With just a handful of pantry staples and fresh vegetables, you can whip up this dish any night of the week.

Whether you’re a vegan veteran or just exploring meatless meals, this recipe offers a great introduction to authentic flavors without compromising on taste or texture. Don’t forget to customize it with your favorite veggies or protein alternatives to make it truly your own.

Happy cooking and enjoy your delicious Pad See Ew adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Pad See Ew”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and satisfying vegan version of the classic Thai stir-fried rice noodle dish. Quick to prepare and perfect for a weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz wide rice noodles”, “2 tbsp vegetable oil”, “3 cloves garlic, minced”, “1 cup broccoli florets”, “1 cup firm tofu, cubed”, “3 tbsp soy sauce”, “1 tbsp dark soy sauce”, “1 tbsp vegetarian oyster sauce”, “1 tsp sugar”, “1/4 tsp white pepper”, “2 green onions, sliced”, “Lime wedges, for serving”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak rice noodles in warm water for 20 minutes, then drain.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a large pan over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add tofu and cook until lightly browned.”}, {“@type”: “HowToStep”, “text”: “Add broccoli and stir-fry for 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add noodles to the pan and toss gently.”}, {“@type”: “HowToStep”, “text”: “Mix soy sauces, oyster sauce, sugar, and pepper; pour over noodles.”}, {“@type”: “HowToStep”, “text”: “Stir-fry everything together for 3-4 minutes until noodles are tender.”}, {“@type”: “HowToStep”, “text”: “Add green onions and toss briefly.”}, {“@type”: “HowToStep”, “text”: “Serve immediately with lime wedges.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “10 g”, “carbohydrateContent”: “50 g”}}