Vegan Pad See Ew

Experience the bold and savory flavors of Thailand with this Vegan Pad See Ew, a plant-based twist on the classic street food favorite. Featuring chewy wide rice noodles, golden pan-fried tofu, and vibrant vegetables like broccoli and carrots, this dish is tossed in a rich, umami-packed sauce made with dark soy sauce, light soy sauce, and a touch of maple syrup for natural sweetness. Finished with sesame oil, a hint of white pepper, and a squeeze of lime, this quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknights. Whether you're a seasoned vegan or simply looking to add more meatless meals to your rotation, this dish delivers irresistible flavor and satisfying texture every time.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams wide rice noodles
• 250 grams extra-firm tofu
• 150 grams broccoli florets
• 1 medium carrot
• 3 cloves fresh garlic
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons neutral cooking oil
• 2 stalks green onions
• 0.5 teaspoon ground white pepper
• 1 medium lime

Directions

Step 1

Soak the rice noodles in warm water for 30-40 minutes or until softened, then drain and set them aside.

Step 2

Pat the tofu dry with a paper towel and cut it into bite-sized cubes.

Step 3

In a small bowl, whisk together the dark soy sauce, light soy sauce, maple syrup, and rice vinegar. Set the sauce mixture aside.

Step 4

Slice the carrot into thin matchsticks and chop the broccoli into small florets. Mince the garlic cloves and chop the green onions.

Step 5

In a large non-stick skillet or wok, heat 1 tablespoon of the neutral cooking oil over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 4-5 minutes. Remove the tofu from the pan and set it aside.

Step 6

Add the remaining 1 tablespoon of oil to the same pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 7

Add the broccoli and carrots to the pan and stir-fry for about 3 minutes until they are just tender.

Step 8

Add the drained rice noodles to the vegetables in the pan. Pour the prepared sauce over the noodles and toss gently to combine everything well.

Step 9

Return the cooked tofu to the pan and sprinkle the sesame oil and ground white pepper over the mixture. Stir-fry everything together for another 2-3 minutes until heated through.

Step 10

Remove the pan from heat and toss in the chopped green onions.

Step 11

Transfer the Vegan Pad See Ew to serving plates and serve immediately with lime wedges.

Nutrition Facts

Serving size	(914.1g)

Amount per serving	% Daily Value*
Calories	1325.3

Total Fat 63.2g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 5225.5mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 20.7g
Protein 58.5g	0%

Vitamin D 0IU	0%
Calcium 1906.9mg	0%
Iron 11.3mg	0%
Potassium 1212.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 17.1%

Carbs: 41.3%