Pad See Ew Vegan Recipe Easy and Delicious Meal Idea

Pad See Ew is a beloved Thai street food classic that combines wide rice noodles with a savory, slightly sweet sauce and crisp-tender vegetables. Traditionally made with eggs and meat, this recipe reinvents the dish with plant-based ingredients to create a delicious and wholesome vegan version.

Whether you’re vegan, vegetarian, or simply craving a flavorful noodle dish without animal products, this Pad See Ew vegan recipe delivers on taste, texture, and satisfaction.

The secret lies in the perfect balance of tamarind, soy sauce, and a touch of sweetness that coats the noodles, along with the charred edges that develop when stir-frying over high heat. This recipe is simple enough for weeknight dinners yet impressive enough to serve guests.

Plus, it’s highly customizable with your favorite vegetables or tofu for added protein. Ready to dive into a vibrant, aromatic meal?

Let’s get cooking!

Why You’ll Love This Recipe

Pad See Ew vegan style is a fantastic way to enjoy the flavors of Thailand without compromising your dietary choices. This recipe:

• Uses simple, easy-to-find ingredients that pack a punch of flavor.
• Comes together quickly, perfect for busy weeknights.
• Is naturally gluten-free if you use tamari or gluten-free soy sauce.
• Offers a great balance of textures—soft noodles, crunchy veggies, and a smoky char.
• Can be customized with your favorite tofu or plant-based protein options.

For more delicious vegan and vegetarian inspiration, check out our Asian Vegan Recipes for Delicious and Healthy Meals or try our Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Ingredients

• 8 oz wide rice noodles (fresh or dried, soaked if dried)
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon dark soy sauce (adds color and depth)
• 1 tablespoon tamarind paste (for authentic tanginess)
• 1 tablespoon maple syrup or brown sugar
• 2 tablespoons vegetable oil (neutral oil like canola or avocado)
• 3 cloves garlic, minced
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 cup Chinese broccoli (gai lan) or kale, chopped
• 1 block firm tofu, pressed and cubed (optional)
• 1/2 teaspoon white pepper (optional, for subtle heat)
• Green onions, sliced for garnish
• Lime wedges for serving

Equipment

• Large wok or large non-stick skillet
• Medium bowl for soaking noodles (if using dried)
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons
• Colander (for draining noodles)

Instructions

1. Prepare the noodles. If using dried wide rice noodles, soak them in warm water for 30-40 minutes until pliable but not mushy. Drain and set aside. If using fresh noodles, gently separate them.
2. Make the sauce. In a small bowl, whisk together soy sauce, dark soy sauce, tamarind paste, and maple syrup. Set this flavorful mixture aside.
3. Cook the tofu (optional). Heat 1 tablespoon of vegetable oil in your wok over medium-high heat. Add cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
4. Stir-fry the garlic and vegetables. Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and stir-fry for 30 seconds until fragrant. Add broccoli florets and Chinese broccoli or kale. Stir-fry for 3-4 minutes until vegetables are tender-crisp but still vibrant.
5. Add noodles and sauce. Increase heat to high. Add the drained noodles to the wok along with the prepared sauce. Toss everything quickly and continuously for 2-3 minutes. This helps the noodles absorb the sauce and develop a slight char.
6. Return tofu to wok. Add the cooked tofu back in and gently toss to combine. Sprinkle white pepper if desired and adjust seasoning with extra soy sauce or tamarind if needed.
7. Serve immediately. Garnish with sliced green onions and lime wedges on the side for squeezing over. Enjoy your vibrant vegan Pad See Ew hot from the wok!

Tips & Variations

“For the best authentic flavor, use fresh wide rice noodles and a hot, well-seasoned wok to get that signature smoky char on the noodles.”

• Vegetable swaps: Feel free to use baby bok choy, snap peas, or thinly sliced carrots instead of broccoli or gai lan.
• Protein options: Swap tofu for tempeh, seitan, or even plant-based chicken strips for variety.
• Heat it up: Add Thai bird’s eye chili or a dash of chili flakes to the sauce for a spicy kick.
• Gluten-free tip: Use tamari instead of soy sauce and ensure your tamarind paste is gluten-free.
• Sweetness level: Adjust the maple syrup or brown sugar to balance the tanginess of tamarind to your liking.

Nutrition Facts

Serving Suggestions

Pad See Ew is a hearty, stand-alone dish but pairs beautifully with light, refreshing sides. Consider serving it with a simple cucumber salad dressed in rice vinegar and sesame oil to cut through the richness.

For a more substantial meal, add a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating or some fresh spring rolls to complement the flavors.

Don’t forget a squeeze of lime on top before eating—it adds a bright, citrusy contrast that elevates the entire dish.

Conclusion

This Pad See Ew vegan recipe is a fantastic way to enjoy the classic Thai noodle dish without any animal products. It’s quick, easy, and packed with delicious flavors that will satisfy your cravings for something savory, sweet, and smoky all at once.

The balance of tamarind, dark soy, and maple syrup creates a sauce that clings perfectly to the noodles, while the fresh vegetables add crunch and nutrition.

Whether you’re making this for a weeknight dinner or impressing guests with your plant-based cooking skills, this recipe is sure to become a favorite. Don’t hesitate to experiment with different veggies or protein substitutes to make it your own.

To explore more plant-based delights, you can also check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try the Vegan Bread Machine Recipe for Soft, Delicious Loaves for perfect homemade bread to serve alongside.

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