This vegan tofu Pad See Ew recipe with Chinese broccoli is a homemade version of the popular takeout dish! Vegan oyster sauce, vegan fish sauce, and soy sauce give the wide rice noodles their caramel color and savory flavor.
This post is sponsored by EZ Tofu Press.
Pad See Ew is a common Thai street food dish that’s also on the menu at every Western Thai restaurant. And for good reason: it’s delicious, full of umami, and contains no spice (unless you add hot sauce). The name of the dish translates to “stir fried soy sauce”, which makes sense, as soy sauce is the main ingredient of the sauce.
Pad See Ew is the darker, moodier cousin of Drunken Noodle or Pad Thai. While these other popular dishes are bright, punchy, and tangy, Pad See Ew has a rich, savory flavor from the soy sauce and vegan oyster sauce. The wide and flat rice noodles are stir fried in the sauce along with Chinese broccoli and crispy pan fried tofu.
If you want to make a full meal of homemade vegan Thai food, serve with an appetizer, such as Satay Seitan with Peanut Sauce and Cucumber Salad.
Pad See Ew sauce contains only a few ingredients and each one has a very strong flavor: soy sauce, oyster sauce, fish sauce, vinegar, and some kind of sweetener. It can be difficult to balance the savory, salty, and sweet flavors since every brand of these sauces has a different flavor, especially since we’re using the vegan versions!
Whenever I see stir fry sauces calling for several types of sauces in small quantities, I will often just skip them over or replace them with trusty ol’ soy sauce. But after trying all of these different types of sauces while developing this recipe, I’m changing my tune because vegan “oyster” sauce and “fish” sauce can add a whole new element of flavor to a dish!
Many Pad See Ew recipes have a different ratio of ingredients to sauce, some using two or more types of soy sauce (light soy sauce and dark Thai soy sauce). This vegan Pad See Ew calls for one type of soy sauce, vegan oyster sauce, and vegan fish sauce, and although it is by no means authentic, it’s absolutely delicious!
🍜 Ingredients
This recipe calls for a few ingredients you might not have in your kitchen. While I don’t recommend replacing all of them with a substitute, especially the sauces, and I have not tried all of these variations, there are some replacements you could try.
- Tofu
- Soy sauce
- Rice vinegar
- Garlic
- Rice flake noodles
- Vegetable oil
- Chinese broccoli (gai lan)
- Sugar
- Vegan oyster sauce
- Vegan fish sauce
Rice Flake
Pad See Ew noodles are wide flat rice noodles, often labeled “rice flake”. These noodles are made the same way as rice noodles, so you can replace the rice flake with regular wide rice noodles and prepare them the same way, or according to package directions. The noodle shape will be different, but the shape will be the same.
Purchase them at your local Asian market, or online.
Chinese Broccoli
Chinese broccoli (gai lan) differs from regular broccoli because it has more leafy greens than florets, and the thick stems are often added to the dish.
You can purchase Chinese broccoli at your local Asian market. If you can’t find it, the most similar substitute is broccoli rabe (also called rapini). If you prefer florets over leafy greens, you can use regular broccoli, or if you want thick leafy greens, you can use bok choy or collard greens.
Vegan Oyster Sauce
Oyster sauce is a thick brown sauce that’s full of deep umami flavor with a bit of sweetness and saltiness. A little goes a long way! Vegetarian and vegan oyster sauces are often made from mushrooms, which contribute to the savory flavor.
I used the Kikkoman Vegetarian Oyster Sauce, which is vegan, but there are other vegan mushroom-based “oyster” sauces on the market.
Can’t find it locally or don’t want to order online? The most similar replacement is hoisin sauce, a sweet and savory dipping sauce that is readily available at most supermarkets.
You could also make your own sauce with dried shiitake mushrooms using this recipe for Vegan Oyster Sauce from I Heart Umami, or with mushroom powder with this recipe from Full of Plants.
Vegan Fish Sauce
Fish sauce is often used in Thai and some Chinese cooking (make sure you request no fish sauce when eating at Thai restaurants), and a little bit adds a ton of flavor to any dish. The flavor (or so I’ve heard) is salty, sweet, pungent, and a little funky from the fermentation.
The vegan fish sauce I have, which I found at a Vietnamese market, is made from pineapple. There are several brands of vegan fish sauce on the market, as well as recipes online that utilize seaweed and mushrooms, such as this one from Minimalist Baker.
If you don’t have any, you could leave out this ingredient or experiment replacing it with vegan Worcestershire sauce (check the ingredients since it sometimes contains fish—see where I was going with this suggestion?), which has a similar consistency and funky flavor.
🍽 Equipment
When I make any tofu recipe, I always reach for my EZ Tofu Press! The EZ Tofu Press is a tool designed to press the water out of tofu in just 15 minutes so it can better absorb the flavor of the marinade and allow for a perfectly crispy texture.
To use the EZ Tofu Press, place a block of tofu between the two plates (which are made in the USA of USDA-approved, BPA-free plastic, might I add!) and twist the tension knobs on the press, continuing to tighten the knobs every 5 minutes, until the tofu is half its original size. Then use as directed in any recipe!
The EZ Tofu Press makes this vegan Pad See Ew recipe even better because it makes for perfectly textured and seasoned tofu. The recipe has very few ingredients, so each one must be presented seamlessly.
If you’re just learning to cook tofu and want to perfect your skills, check out my Tofu 101 post to learn the best preparation and cooking methods for this versatile protein.
Learn more about the EZ Tofu Press on their website, and purchase your own EZ Tofu Press on Amazon. It’s a small investment that will pay for itself several times over, and no more wasted paper towels!
🔪 Instructions
Press the tofu. The EZ Tofu Press makes it easy to press the water out of the tofu in 15 minutes so the tofu can start marinating as you begin preparing the dish.
Slice the pressed tofu into cubes.
Mix together the soy sauce, water, rice wine vinegar, and garlic in a shallow bowl and add the tofu cubes. Marinate for 30 minutes to an hour.
Meanwhile, soak the dry rice flake noodles in a bowl of hot water until al dente, 30-40 minutes, or cook according to package directions. Make sure they are not overcooked because they will finish cooking in the pan.
Once the tofu and rice flake noodles are ready, start preparing the dish by heating 1 tablespoon of the vegetable oil in a large pan or wok over medium heat.
Add the tofu and pan fry for 5-6 minutes on each side, until golden and crispy. Transfer to a plate and set aside.
Add the other tablespoon of vegetable oil to the pan, then add the garlic and stir fry for 1 minute. Add the chopped Chinese broccoli and stir fry until tender, 3-4 minutes.
Meanwhile mix together all the sauce ingredients in a small bowl or measuring cup.
Add the rice flake noodles to the pan and gently mix into the veggies, careful not to break them apart too much.
Drizzle in the prepared sauce, and stir to coat the noodles and veggies.
Continue cooking for 5-6 minutes, gently stirring. The rice flake noodles will curl and begin to look more like noodles.
Add the tofu to the pan and stir to coat with the sauce and noodles.
Serve immediately.
💭 Tips
- Avoid stirring the noodles too much after adding them to the pan. They will break apart easily before they are fully cooked.
- If you make any of the substitutions for fish or oyster sauce, use a different brand, or make your own version of these ingredients, taste the sauce before using and dilute with water as needed. All of these ingredients can make the dish taste very salty if you use too much, and flavor varies from brand to brand.
❓ FAQs
Is Pad See Ew spicy?
Not at all! The main flavors of Pad See Ew are savory and sweet, with a hint of sour. You can add garlic chili sauce to your liking though.
What is the difference between Pad See Ew and Pad Thai?
While both dishes are popular and made with rice noodles, the flavors of the two dishes couldn’t be more different. Pad Thai is a very savory, dark dish that gets its flavor from soy sauce and oyster sauce, whereas Pad Thai is a brighter, punchier dish with notes of sweet, sour, tangy, and a little spicy.
Try my recipe for Vegan Tofu Pad Thai.
What is the difference between Pad See Ew and Drunken Noodle?
Pad See Ew and Drunken Noodle (or Pad Kee Mao) are both made with the same kind of noodle (wide rice flake noodles) and have a similar sauce, but Drunken Noodle is a little less dark and savory, and a lot more spicy! Drunken Noodle also has other veggies added to the dish.
📖 Recipe
Vegan Tofu Pad See Ew
This vegan tofu Pad See Ew recipe with Chinese broccoli is a homemade version of the popular takeout dish! Vegan oyster sauce, vegan fish sauce, and soy sauce give the wide rice noodles their caramel color and savory flavor.
Ingredients
Tofu
- 1 pound firm tofu (1 block)
- ¼ cup soy sauce
- ⅓ cup water
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
Noodles and Veggies
- 8 ounce package wide rice flake noodles (see note)
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic, minced
- 6-8 pieces Chinese broccoli (gai lan), chopped (see note)
Sauce
- ¼ cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons vegan oyster sauce (see note)
- 1 tablespoon vegan fish sauce (see note)
- 2 teaspoons rice vinegar
Instructions
- Press the tofu using a tofu press.
- Slice the pressed tofu into cubes.
- Mix together the soy sauce, water, rice wine vinegar, and garlic in a shallow bowl and add the tofu cubes. Marinate for 30 minutes to an hour.
- Meanwhile, soak the dry rice flake noodles in a bowl of hot water until al dente, 30-40 minutes, or cook according to package directions. Make sure they are not overcooked because they will finish cooking in the pan.
- Once the tofu and rice flake noodles are ready, start preparing the dish by heating 1 tablespoon of the vegetable oil in a large pan or wok over medium heat.
- Add the tofu and pan fry for 5-6 minutes on each side, until golden and crispy. Transfer to a plate and set aside.
- Add the other tablespoon of vegetable oil to the pan, then add the garlic and stir fry for 1 minute.
- Add the chopped Chinese broccoli and stir fry until tender, 3-4 minutes.
- Meanwhile mix together all the sauce ingredients in a small bowl or measuring cup.
- Add the rice flake noodles to the pan and gently mix into the veggies, careful not to break them apart too much.
- Drizzle in the prepared sauce, and stir to coat the noodles and veggies. Continue cooking for 5-6 minutes, gently stirring. The rice flake noodles will curl and begin to look more like noodles.
- Add the tofu to the pan and stir to coat with the sauce and noodles.
- Serve immediately.
Notes
- Avoid stirring the noodles too much after adding them to the pan. They will break apart easily before they are fully cooked.
- Chinese broccoli (gai lan) differs from regular broccoli because it has more leafy greens than florets, and the thick stems are often added to the dish. The closest substitute is rapini (broccoli rabe).
- Reference the Ingredients section of the post for more info on vegan oyster sauce and fish sauce.
- If you make any substitutions for fish or oyster sauce, use a different brand, or make your own version of these ingredients, taste the sauce before using and dilute with water as needed. All of these ingredients can make the dish taste very salty if you use too much, and flavor varies from brand to brand.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 2369mgCarbohydrates: 47gFiber: 7gSugar: 12gProtein: 20g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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