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4.86 from 7 votes

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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Asian, thai
Keyword: easyrecipe, glutenfree, noodles
Servings: 2
Author: woonheng


  • 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


  • 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


  • 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.


  • 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.