Vegan Pad See Ew (Thai soy sauce stir-fried noodles)
This IS the yummiest Vegan Pad See Ew, made from simple ingredients and packed with tantalizing fragrance. Whether you choose a store-bought or homemade fresh flat rice noodles, this meal is sure to make a delicious lunch or dinner.
Servings: 2
Ingredients
- 1 lb fresh flat rice noodles used homemade (see notes for store-bought)
- 4 oz firm tofu sliced, pan-fried, and salted
- 3 garlic cloves finely minced
- 1 to 2 cups roughly chopped gai lan Chinese broccoli
- neutral oil for cooking
- dash ground white pepper
- Pickled chiles or red pepper flakes see notes
Sauce
- 2½ tablespoons soy sauce (used Golden Mountain brand) plus more to taste
- 1 tablespoon vegan fish sauce (see notes) plus more to taste
- 2 teaspoons granulated sugar
- ¼ teaspoon thick caramel sauce* or ½ teaspoon dark soy sauce
Instructions
- First, prepare the sauce by combining the soy sauce, vegan fish sauce, sugar, and thick caramel sauce (or dark soy sauce) in a bowl. Whisk until the sugar has dissolved.
- Cut the homemade flat rice noodles into 1-inch-wide ribbons. See notes on how to handle store-bought fresh noodles.
- Heat a large wok or nonstick skillet over medium heat and add 1 tablespoon of oil. Add the garlic and sauté until fragrant, about 1 minute.
- Add the gai lan, tofu, and toss to combine.
- Add the noodles and sauce. Toss the noodles until all of them are coated. (You may use a spatula or chopsticks to help if needed.)
- Spread out the noodles and let cook, untouched, to char the noodles a little, 1 to 2 minutes. This step is to give the noodles the wok aroma and flavor.
- Taste and season with more soy sauce or vegan fish sauce if needed. Add the ground pepper, then serve with pickled chiles and their vinegar or red pepper flakes.
Notes
- Please note the total cooking time does not include the homemade rice noodles prep time.
- Store-bought flat rice noodles (precut) - Using your fingers, separate noodles—this is crucial to ensure all strands get coated with sauce. (If your rice noodles are stiff, place them in a microwaveable bowl, cover with a damp paper towel, and microwave for about 1 minute to soften.)
- Store-bought flat rice noodles (uncut) - this is recommended as you can cut them into 1-inch-wide ribbons. Cut them first, then repeat the step above to loosen the strand.
- Pickled chile: Place 4-5 chopped Thai chiles in a saucer or bowl, then add enough distilled or rice vinegar to cover. Let it sit for 10-15 minutes. I prepped this before I make the dish so it's ready when the noodles are ready!
- *Thick caramel sauce is a version of dark soy sauce that is similar to kicap manis.
- I'm using homemade vegan fish sauce (Nước mắm Chay) that has a sweeter side.