Vegan Pad See Ew

If there’s one takeout dish I never get tired of, it’s Pad See Ew – chewy rice noodles, caramelised soy sauce, and that signature smoky flavour that just hits different. But instead of waiting for delivery, we’re making it at home, all in one pan, and 100% vegan! Think crispy tofu, perfectly charred noodles, and a rich, umami-packed sauce that tastes like it came straight from a sizzling street cart in Thailand.

What is Pad See Ew?

Pad See Ew is that ultimate comfort food that has you hooked from the first bite. It’s a Thai stir-fry made with chewy rice noodles, a smoky, caramelised soy sauce, and all the goodness of crispy tofu and fresh veggies. Think of it like the perfect balance of salty, sweet, and savoury – all with that signature charred, wok hei flavour you get when it’s cooked at high heat. It’s the kind of dish you crave when you’re in the mood for something indulgent, but also totally plant-based, wholesome, and just too good to resist.

Key Ingredients for Vegan Pad See Ew

1. Rice Noodles
   The star of the show! These chewy, soft noodles are what make Pad See Ew so iconic. You can usually find them in the Asian food aisle, and they come in different widths – just pick whatever suits your noodle vibe. Pro tip: Soak them in warm water first or simply microwave them for 30 seconds to get them nice and soft.
2. Tofu
   For the protein-packed goodness, we’re using firm tofu. It gets crispy when pan-fried, adding the perfect texture to balance out those soft noodles. If you’re looking for something different, tempeh or even chickpeas can make a great substitute!
3. Vegetables
   Pad See Ew isn’t just about noodles – it’s packed with veggies like bok choy, Chinese broccoli, or carrots. They add crunch, colour, and all the freshness you need to balance the richness of the sauce. You can swap in whatever veggies you have on hand – snow peas, bell peppers, or even spinach work wonderfully!
4. Avocado Oil
   For that beautiful crispy texture and a bit of extra richness, we’re using avocado oil. It’s perfect for stir-frying at high heat. You can swap this with any neutral oil if you’d prefer.
5. Garlic
   No stir-fry is complete without garlic, and lots of it. It brings depth and spice to the dish.
6. Coconut Sugar
   A little bit of coconut sugar helps caramelise the soy sauce and creates that mouthwatering balance of sweet and salty.
7. Sauces
   For the rich savoury and umami flavours, you’ll need dark soy sauce, regular soy sauce, vegan oyster sauce and rice wine vinegar.
8. White Pepper
   White pepper adds a subtle heat and depth of flavor without overpowering the dish, enhancing the traditional taste of Pad See Ew.

Substitutions & variations

• Tofu Alternatives: If tofu isn’t your thing, try tempeh for a firmer texture or seitan for a chewy bite. Even chickpeas could be a fun option for added protein!
• Soy Sauce Alternatives: For a gluten-free option, tamari is your best friend! You could also try coconut aminos for a slightly sweeter taste.
• Vegetables: You can play around with the veggies! Mushrooms, baby corn, or zucchini would all be delicious swaps.
• Rice Noodles: If you can’t find rice noodles, try udon noodles or even soba for a different twist – but keep in mind this won’t be keeping with the traditional textures and flavours.

How do I get the signature smokey flavour in Pad See Ew?

That signature charred, smokey taste in Pad See Ew (also known as wok hei) can be tricky at home, but here’s how to nail it:

1. Use a wok (or the right pan!)

A carbon steel wok is best because it heats up quickly and retains high heat. If you don’t have one, use a large cast-iron skillet – it holds heat well and gives that slight smokiness. Avoid nonstick pans, as they don’t get hot enough.

2. Get your pan super hot

Heat your wok until it’s almost smoking before adding oil. When the oil starts shimmering, you know it’s hot enough. This high heat is what gives you that slight char.

3. Don’t overcrowd the pan

If you add too many ingredients at once, the pan cools down, and you’ll end up steaming your noodles instead of charring them. Cook in small batches if needed.

4. Let the noodles sit before stirring

Once you add the noodles, don’t stir right away! Let them sear against the hot pan for 30-45 seconds before tossing. This gives you those delicious, caramelised edges.

5. Use dark soy sauce for depth

Dark soy sauce adds a slightly sweet, smokey depth. It also helps with color and flavour development when it caramelises in the pan.

6. Try a dash of liquid smoke (optional!)

If you’re really missing that street-style smokiness, a tiny splash of liquid smoke (or smoked paprika) can enhance the flavour. Just go easy on it!

Why are my rice noodles breaking or turning mushy?

Rice noodles can be a bit temperamental, and overcooking is usually the culprit! The trick? Soak or blanch them just until they’re soft but still have a slight chew, then toss them straight into the pan – no extra boiling needed. If they’re sticking together, a little oil or a quick rinse with cold water before stir-frying helps. And always keep the heat high when stir-frying to prevent them from turning into a mushy mess!

Why does my Pad See Ew taste bland?

Two likely reasons: not enough sauce or not enough heat! The sauce should be bold, slightly sweet, and deeply savoury, so don’t be shy – taste and adjust as needed. And if your heat is too low, the flavours won’t caramelise properly. Keep that flame high and let those noodles get some golden edges!

Can I make this without oil?

You can, but you won’t get that signature char! If you’re oil-free, try using a non-stick pan or a really well-seasoned cast iron and cook everything over high heat. Deglazing with a little vegetable broth or extra sauce can help prevent sticking.

More recipes you might like:

Pad Kee Mao (Drunken Noodles)

Homemade Szechuan Hot Pot Base

Easy Crunchy Asian Coleslaw

Easy Veggie Fried Rice