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Vegan Pad See Ew (Thai Stir-Fry Rice Noodles)

Last Updated on December 17, 2022

Vegan Pad See Ew is made with flat rice noodles, crispy yuba, Chinese broccoli, and a sweet and tangy stir-fry sauce. Pad See Ew is one of the most popular Thai noodles. Stir fried fresh ingredients in the wok and will be ready in less than 20 minutes!

vegan-pad-see-ew

Check out another popular Thai street food Vegan Thai Basil Stir Fry

Vegan Pad See Ew

Pad See Ew (a.k.a Pad Siew, Pad Siu, or Phat Si-Io) is a stir-fried noodle dish that sold by street vendors all over Thailand. The word ‘Pad’ means stir-fry and ‘See Ew’ means soy sauce. This dish is Chinese influenced dish (similar to Chow Fan), where the noodle stir-frying technique was brought.

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The stir fry process only takes 5 minutes
vegan-pad-see-ew
Such a humble Thai wide noodle dish!

It’s a popular Thai dish made of rice noodles and vegetables stir-fried in a sweet soy sauce. A very quick and easy meal that’s perfect for busy weeknights.

What does Pad See Ew taste like?

Pad See Ew is sweet, salty, sour with a lightly charred flavor( from the wok hei). Caramelise the noodles and soy sauces in the wok during high-heat stir frying.

This deliciousThai vegan food consists with light and dark soy sauce with Chinese broccoli (a.k.a. Gai Lan.) without any herbs. Pad See Ew also provides a bouncy, rubbery texture due to its wider rice noodles.

If you’ve never had Pad See Ew before, you’re in for a treat. This dish is packed with flavor and has a unique sweetness that comes from soy sauce. And while it may look like it’s complicated to make, it’s actually quite simple.

Pad Thai vs Pad See Ew


There is no doubt that everyone has heard of Pad Thai. What is the difference between Pad Thai and Pad See Ew? 

Pad Thai is also a popular Thai dish around the world. The dish is made with protein and flat rice noodles. Pad Thai, however, is made with a tangy tamarind sauce and rice stick noodles, while Pad See Ew is made with wider rice noodles and a soy sauce sauce. 

Pad See Ew vs Pad Kee Mao

Pad See Ew and Pad Kee Mao are both popular Thai dishes. They are both stir-fried noodles, but there are some key differences. Pad See Ew is made with wide rice noodles, while Pad Kee Mao is made with thin rice noodles.

They also use different sauces for their flavor. Pad see ew is made with a dark soy sauce, while pad kee mao is made with a fish sauce. The dark soy sauce gives the noodles a sweet and savory flavor, while the fish sauce adds a touch of saltiness to the dis

Ingredients for Vegan Pad See Ew?

To make this classic vegan stir fry noodles, we need following ingredients:

vegan-pad-see-ew
  • Rice Noodles – Pad See Ew is Thai wide rice noodles –here I use dried rice noodles labeled as “Pad Thai” Rice Noodles, they’re the perfect substitute for wide fresh rice noodles.
  • Yuba (Dried tofu skin)– It’s low-calorie, nutrient-dense vegan protein. Yuba is mild, chewy in texture, nutty in taste. It readily soaks up flavorings and takes well to dressings and sauces.( Rehydrate Yuba tofu skin in hot water with 1 tsp baking soda before cooking)
  • Chinese Broccoli/Gai Lan – This is a key authentic ingredient in this dish. Chinese broccoli also as known as Gai Lan or Kai lan. If you can’t find it, just sub with broccolini, it tastes good too!
  • Garlic– peeled and finely chopped.

Stir Fry sauce

vegan-pad-see-ew
  • Light soy sauce –for the saltness and a bit of flavor.
  • Dark soy sauce – the main ingredient gives the noodles a dark brown color. Feel free to check out this article to find out: Is soy sauce vegan?
  • Vegan Oyster sauce – It gives the dish a umani flavor with complixity.
  • White Vinegar – just a dash! To balance the sweet and savory.
  • Organic Sugar – For sweetness.
  • Water

Check out this article about my favorite sauces in the kitchen: The magic ingredients in my vegan cooking.

How to make Pad See Ew

Preparation:

vegan-pad-see-ew

1. Break Yuba( Dried tofu skin) into smaller pieces(approx. 2 inches long), place them in a bowl. Pouring the hot water to fully cover yuba and add 1 tsp baking soda. Soak for 20 minutes then drain.

Peel and finely chop garlic.

Chinese Broccoli– washed and air-dried. Trim the ends, cut them into 3 inches pieces. Also, cut the thick stems in half vertically, making all the stems look even sized. Separate leaves from stems.

Wide Rice Noodles – Soak them according to the packet instructions and then drain. Rehydrating the rice noodles just right before cooking – if you leave the rehydrated rice noodles lying around, they tend to easily break while stir-frying in the wok.

vegan-pad-see-ew

2. Mix the ingredients ( light, dark soy sauce, vegan oyster sauce, sugar, white vinegar, and water )for the stir-fry sauce in one bowl ready for cooking.

3. Heat up a wok(or a large skillet) with 1 Tbsp cooking oil over high heat, add drained yuba, fry until yuba become golden crust on the surface then remove it from the wok and set aside.

4. Add Chinese broccoli stems into the wok, stir and cook for a couple of minutes.

5. Add Chinese broccoli leaves and finely chopped garlic in and stir around, cook for 30 seconds to wilt the leaves, then take them out and set aside.

6. Make sure there aren’t food residues on the surface of the wok( skillet )-if yes, use a paper towel wipe it down. Add some cooking oil (1 tbsp, this dish needs a bit of oil) into the wok over high heat, then toss the wide rice noodles in, stir-frying for a minute to get rid of excessive moist in the rice noodles. Then add yuba, garlic, and Chinese broccoli back to the wok and stir-fry for another minute.

7. Pour Pad See Ew stir-fry sauce into the wok, toss as few times as possible to disperse sauce, and make edges of noodles caramelized for a minute. Garnish with sesame seeds and red chili( optional) then serve.

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  • Using a kitchen tong is easier to move noodles around than a spatula
  • vegan-pad-see-ew PIN
    Look at that! Mouthwatering, isn’t it?

    Hope you like this Vegan Pad See Ew (Thai noodles)!

    More Quick n Easy Noodles

    vegan-pad-see-ew

    Vegan Pad See Ew (Thai Stir-Fry Rice Noodles)

    Vegan Pad See Ew is made with flat rice noodles, crispy yuba, Chinese broccoli, and a sweet and tangy stir-fry sauce. Stir fry fresh ingredients in the wok, ready in less than 20 minutes!
    4.96 from 21 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 2 people
    Calories: 656kcal
    Author: SHU-CHUN

    Equipment

    • 1 wok or large skillet

    Ingredients

    • 2 Tbsp Cooking Oil

    Noodles

    • 7 oz Dried wide rice noodles( 200g) or fresh flat rice noodles 22 oz(620g)

    Protein& Veggies

    • 1.5 oz Dried Yuba( 40g)
    • 4 clove Garlic( approx 20g)
    • 8 oz Chinese broccoli( 22s0g) ( Note1)

    Pad See Ew stir-fry sauce

    • 2 Tbsp Dark SoySauce
    • 2 Tbsp Vegan Oyster Sauce
    • 2 tsp Light soy sauce
    • 2 tsp White vinegar
    • 2 tsp Organic sugar
    • 2 Tbsp Water

    Garnish

    • ½ Tbsp Toasted White sesame seeds
    • 1 ea Sliced Red chili( optional)

    Instructions

    • 1. PREPARATION: Break Yuba( Dried tofu skin) into smaller pieces(approx. 2 inches long), place them in a blow. Pouring the hot water to fully cover yuba and add 1 teaspoon baking soda. Soak for 20 minutes then drain.
      Peel and finely chop garlic.
      Chinese Broccoli– washed and air-dried. Trim the ends, cut them into 3 inches pieces. Also, cut the thick stems in half vertically, making all the stems look even sized. Separate leaves from stems.
      Wide Rice Noodles – Soak them according to the packet instructions and then drain. Rehydrating the rice noodles just right before cooking – if you leave the rehydrated rice noodles lying around, they tend to easily break while stir-frying in the wok.
    • 2. Mix the ingredients ( light, dark soy sauce, vegan oyster sauce, sugar, white vinegar, and water )for the stir-fry sauce in one bowl ready for cooking.
    • 3. Heat up a wok(or a large skillet) with 1 Tbsp cooking oil over high heat, add drained yuba, fry until yuba become golden crust on the surface then remove it from the wok and set aside.
    • 4. Add Chinese broccoli stems into the wok, stir and cook for a couple of minutes.
    • 5. Add Chinese broccoli leaves and finely chopped garlic in and stir around, cook for 30 seconds to wilt the leaves, then take them out and set aside.
    • 6. Make sure there aren’t food residues on the surface of the wok( skillet )-if yes, use a paper towel wipe it down. Add some cooking oil (1 tbsp, this dish needs a bit of oil) into the wok over high heat, then toss the wide rice noodles in, stir-frying for a minute to get rid of excessive moist in the rice noodles. Then add yuba, garlic, and Chinese broccoli back to the wok and stir-fry for another minute.
    • 7. Pour Pad See Ew stir-fry sauce into the wok, toss as few times as possible to disperse sauce, and make edges of noodles caramelized for a minute. Garnish with sesame seeds and red chili( optional) then serve.

    Video

    Notes

    ( Note1)- If you can’t find Chinese broccoli, just sub with broccolini, it tastes good too!

    Nutrition

    Serving: 2serving | Calories: 656kcal | Carbohydrates: 114g | Protein: 15g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 2052mg | Potassium: 485mg | Fiber: 6g | Sugar: 8g | Vitamin A: 712IU | Vitamin C: 107mg | Calcium: 152mg | Iron: 4mg

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    2 thoughts on “Vegan Pad See Ew (Thai Stir-Fry Rice Noodles)”

    1. 5 stars
      Love this recipe, I like the egg-like texture from the Yuba, and the sweet savoury taste noodles with charred flavour…I’ll be trying other recipes from you soon…Thanks!

      Reply

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