Description
This Vegan Pad See Ew is a flavorful plant-based take on the classic Thai dish. It features chewy rice noodles stir-fried with vibrant vegetables and caramelized tofu in a perfectly balanced sweet, savory, and slightly tangy sauce. Garnished with crushed peanuts, sesame seeds, and green onions, this dish delivers an authentic restaurant-style experience at home, all without any animal products.
Ingredients
For the Tofu:
- 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
For the Sauce:
- 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
For the Noodles:
- 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
For Garnish:
- Crushed peanuts
- Chopped green onions
- Black and white sesame seeds
Instructions
- Cook the noodles: Fill a large pot with water and heat it over medium heat. Cook the pad Thai rice noodles according to package instructions until tender. Drain the noodles and gently toss them with 2 teaspoons of sesame oil to prevent sticking. Set aside.
- Marinate the tofu: In a small bowl, whisk together 2 to 4 tablespoons soy sauce, 2 teaspoons sesame oil, and ¼ teaspoon chili oil until combined. Place the ½” sliced tofu in a shallow container, avoiding overlapping as much as possible. Pour the marinade over the tofu slices and spoon any excess sauce over them. Refrigerate for at least 1 hour to absorb the flavors.
- Cook the tofu: Heat 2 tablespoons peanut oil in a large pan over medium heat. Add the marinated tofu slices along with the reserved marinade. Sprinkle half of the 2 teaspoons coconut sugar evenly over the tofu. Cook for 2-3 minutes until the tofu starts to brown slightly. Carefully flip each slice and sprinkle the remaining coconut sugar. Cook for another 2-3 minutes. Flip the tofu one last time and cook for 1 more minute to caramelize the sugar. Add any leftover marinade and cook for another 2-3 minutes until most of the sauce is absorbed. Remove the tofu from the pan and set aside.
- Make the sauce: In a bowl, whisk together 4 tablespoons vegan “oyster” sauce, 4 tablespoons soy sauce, 3 teaspoons rice vinegar, 3 teaspoons coconut sugar, ⅛ teaspoon ground white pepper, and ½ teaspoon corn starch until fully combined. Set aside.
- Cook the garlic mixture: Add 4 tablespoons peanut oil to the same pan over medium heat. Add 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, and 3 whole dried red chilis. Stir and cook for 1-2 minutes until the mixture becomes fragrant.
- Add the vegetables: Toss in 1 ½ cups broccoli florets and stir fry for 3-4 minutes, stirring occasionally, until they are crisp but tender. Add 2 ½ cups sliced button mushrooms and mix well. Cook for another 4-5 minutes until the mushrooms soften.
- Add the noodles and sauce: Transfer the prepared noodles into the pan with the vegetables. Pour in the sauce mixture and gently stir to combine everything evenly. Cook for an additional 6-8 minutes, stirring occasionally, until the sauce thickens and coats the noodles thoroughly.
- Serve: Remove the pan from heat. Serve the noodle and vegetable mixture warm, topped with the caramelized tofu slices, crushed peanuts, chopped green onions, and a sprinkle of black and white sesame seeds for garnish.
Notes
- Press the tofu well before slicing to remove excess moisture for better caramelization.
- Adjust the chili oil and dried red chilis to control the spiciness according to your preference.
- Use gluten-free soy sauce if you require a gluten-free version.
- Ensure the rice noodles are not overcooked to prevent mushy texture in the stir fry.
- For extra flavor, you can add a splash of lime juice when serving.