Name: Vegan Pad See Ew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 to 4 tablespoons soy sauce; 2 teaspoons sesame oil; ¼ teaspoon chili oil; 2 tablespoons peanut oil; 12 ounces extra firm tofu, cut into ½” slices; 2 teaspoons coconut sugar; 4 tablespoons vegan “oyster” sauce; 4 tablespoons soy sauce; 3 teaspoons rice vinegar; 3 teaspoons coconut sugar; ⅛ teaspoon ground white pepper; ½ teaspoon corn starch; Water, for boiling; 3.5 ounces pad Thai rice noodles; 2 teaspoons sesame oil; 4 tablespoons peanut oil; 2 tablespoons finely chopped garlic; 2 teaspoons finely chopped ginger; 3 dried red chilis, whole; 1 ½ cups broccoli florets; 2 ½ cups button mushrooms, cut into ¼” slices; Crushed peanuts; Chopped green onions; Black and white sesame seeds

Jump to Recipe·4 from 35 reviews

If you’re craving a slice of Thailand’s vibrant street food scene but want to keep it completely plant-based, you’re going to love this Vegan Pad See Ew Recipe. This dish brings together tender rice noodles, crisp vegetables, and beautifully caramelized tofu, all coated in a luscious sweet and savory sauce that’s bursting with flavor. It’s like a little celebration on your plate, delivering that irresistible combination of textures and tastes that will have you coming back for seconds, and maybe thirds!

Ingredients You’ll Need

A white bowl filled with light brown tofu cubes soaked in a dark brown sauce, the tofu pieces are varied in size and have a slightly rough texture. The sauce forms a glossy layer around the tofu, pooling at the bottom. A golden spoon is partly submerged in the bowl, resting on the tofu. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simplicity and how each ingredient plays a crucial role. From the silky tofu that soaks up every bit of flavor, to the crisp broccoli and earthy mushrooms, every element contributes to the taste, texture, and visual appeal of your Vegan Pad See Ew Recipe.

Soy sauce: This forms the salty, umami base that ties the dish together perfectly.
Sesame oil: Adds a warm, nutty aroma that elevates every bite.
Chili oil: Brings just the right amount of heat without overpowering.
Peanut oil: Great for high-heat cooking and adds a subtle richness.
Extra firm tofu: The chewy protein star that soaks up all those flavors beautifully.
Coconut sugar: Provides a delicate sweetness and helps caramelize the tofu.
Vegan “oyster” sauce: Gives that authentic savory complexity without any animal products.
Rice vinegar: Adds a subtle tang that brightens the sauce.
Ground white pepper: Lends a fragrant, mild spice.
Corn starch: Thickens the sauce for that perfect cling to noodles and veggies.
Pad Thai rice noodles: The classic wide noodles are key for holding onto the sauce.
Garlic and ginger: Fresh aromatics that build the foundation of flavor.
Dried red chilies: Adds visual interest and slow-release heat.
Broccoli florets: Provide crunch and vibrant green color.
Button mushrooms: Deliver earthiness and a nice meaty texture.
Crushed peanuts, green onions, sesame seeds: Garnishes that add texture and fresh bursts of flavor.

How to Make Vegan Pad See Ew Recipe

Step 1: Preparing the noodles

Start by cooking the rice noodles according to their package instructions with care, so they don’t become mushy. Once drained, toss them gently in sesame oil to keep them from sticking. This simple step also infuses the noodles with a subtle, nutty base that’s essential for building the layers of flavor in the Vegan Pad See Ew Recipe.

Step 2: Marinating the tofu

Whisk together soy sauce, sesame oil, and chili oil to create a vibrant marinade. Place the tofu slices carefully so they don’t overlap, pour the marinade over them, and refrigerate for at least an hour. This allows the tofu to soak up the bright, spicy notes that make it so irresistibly tasty.

Step 3: Cooking and caramelizing tofu

Heat peanut oil in your pan and add the tofu with a sprinkle of coconut sugar. The sugar works magic here, caramelizing and giving the tofu a golden, crispy crust that contrasts beautifully with its tender inside. Remember to flip and add the leftover marinade, cooking until the tofu fully absorbs those flavors. This step is all about deep, rich taste and wonderful texture.

Step 4: Mixing the sauce

While the tofu cooks, whisk together the vegan “oyster” sauce, soy sauce, rice vinegar, coconut sugar, white pepper, and corn starch. This sauce is the soul of the dish—it balances sweet, salty, and tangy notes while thickening to coat every noodle and vegetable perfectly.

Step 5: Stir-frying the aromatics and veggies

Sauté garlic, ginger, and dried chilies in peanut oil until fragrant, filling your kitchen with that mouthwatering scent of fresh Thai cooking. Toss in broccoli florets and mushrooms, stir-frying them to tender crispness. These vibrant veggies add not just nutrition but a satisfying crunch and color contrast that make the dish lively and wholesome.

Step 6: Combining everything together

Add the sesame oil-coated noodles back to the pan with the stir-fried vegetables. Pour over the prepared sauce and gently mix everything, allowing the sauce to thicken and cling beautifully to every strand of noodle and bite of vegetable. This simmering moment pulls all the ingredients into one harmonious, restaurant-quality dish.

Step 7: Final plating

Turn off the heat, plate your noodles, and crown them with the caramelized tofu. Don’t forget the final touches of crushed peanuts, sesame seeds, and fresh green onions—they add crunch, nuttiness, and that fresh pop that completes the Vegan Pad See Ew Recipe experience.

How to Serve Vegan Pad See Ew Recipe

In a deep white pan, there is a mix of flat brown noodles, bright green broccoli florets, and light brown sliced mushrooms layered evenly throughout. Among the noodles and vegetables, there are a few whole dried red chili peppers scattered here and there. A golden fork and spoon are placed inside the pan, with the fork slightly lifting some noodles and broccoli, showing the mix's texture. Surrounding the pan are small white bowls containing black and white sesame seeds, chopped green onions, cubed tofu with a brown sauce drizzle, and crushed peanuts. The whole scene is set on a white marbled surface with a white cloth featuring thin blue stripes partially visible at the bottom left photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your Vietnamese Pad See Ew thoughtfully can take it from great to unforgettable. Crushed peanuts offer a lovely crunch and nutty flavor, while chopped green onions add freshness and a mild bite. Toss on some black and white sesame seeds for a toasty aroma and beautiful contrast that make every bite visually enticing and rewarding.

Side Dishes

This dish shines on its own, but if you’d like to round out your meal, consider a light cucumber salad or a fragrant Thai mango salad. Both provide refreshing, crisp textures and a hint of acidity that balance the rich umami flavors of the noodles. Simple and fresh spring rolls are also a fantastic complementary side that keeps your meal bright and exciting.

Creative Ways to Present

For a fun twist, serve the Vegan Pad See Ew Recipe in individual banana leaf wraps or in vibrant, shallow bowls to showcase the colorful veggies. You can also sprinkle some fresh cilantro or Thai basil on top to add herbal complexity. For a casual gathering, place the tofu separately so guests can add to taste, making the experience interactive and personalized.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the refrigerator for up to three days. The flavors may even deepen overnight! When storing, keep garnishes like crushed peanuts and green onions separate to preserve their crunch and freshness.

Freezing

You can freeze Vegan Pad See Ew, though the texture of the noodles may soften slightly upon thawing. If you plan to freeze, leave out the garnishes before freezing, and use freezer-safe containers to maintain flavor integrity. Freeze for up to one month for best results.

Reheating

To reheat, gently warm the leftovers in a skillet over medium heat, stirring occasionally. Adding a splash of water or vegetable broth can help loosen the sauce and refresh the noodles. Avoid the microwave if possible, as it may make the noodles gummy. Top with fresh garnishes right before serving to keep that fresh crunch intact.

FAQs

Can I use fresh rice noodles instead of dried ones?

Absolutely! Fresh rice noodles can work well and often have a softer, chewier texture that’s delightful. Just adjust the cooking time accordingly, as fresh noodles heat through more quickly than dried.

Is there a substitute for vegan “oyster” sauce?

Yes! You can substitute with mushroom soy sauce or a mixture of soy sauce and a bit of mushroom broth. Both provide an earthy umami flavor that mimics the depth of vegan “oyster” sauce nicely.

Can I add other vegetables to this Vegan Pad See Ew Recipe?

Definitely. Feel free to include snow peas, bok choy, or bell peppers. Just keep in mind the cooking times to ensure everything is tender yet crisp for the best texture balance.

How spicy is this dish, and can I adjust it?

The dish has a gentle heat from the chili oil and dried chilies, but it’s quite mild overall. If you want more heat, add fresh chilies or a splash of chili paste. For less spice, simply reduce or omit the chili oil and dried chilies.

What’s the best tofu to use?

Extra firm tofu is the ideal choice for this recipe because it holds its shape well and caramelizes beautifully without falling apart. Press your tofu to remove excess moisture for an even better texture.

Final Thoughts

This Vegan Pad See Ew Recipe is a heartwarming, flavorful dish that’s perfect for anyone wanting the bold tastes of Thai street food in a comforting, plant-based meal. It’s approachable, packed with textures and layers of flavor, and best of all, incredibly satisfying. I encourage you to give it a try—you might just find your new favorite weeknight dinner to cook again and again!