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Vegan Pad See Ew

Savory stir-fried noodle dish with chewy rice noodles, tofu, and Chinese broccoli.

Course Main Course
Keyword 15-minute meals, vegan pad see ew
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Stir Fry

  • 6 oz fried tofu, cut into strips
  • 2 tbsp neutral-flavored oil, divided
  • 3 cloves garlic, thinly sliced
  • 3 cups Gai lan (Chinese Broccoli), chopped
  • 1 lb room temperature, fresh wide rice noodles
  • (Optional) chili vinegar, for serving

Sauce

  • 2 tbsp vegan oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Thai soy sauce or sub light soy sauce
  • 1 tbsp Golden Mountain Sauce (or mix 2 tbsp soy sauce, 2 tbsp broth of choice, 1/4 tsp sugar and use 1 tbsp of that)
  • 1 ½ tsp granulated sugar
  • ¼ tsp white pepper

Instructions

  1. Whisk together all ingredients for sauce in a bowl until sugar has dissolved. Set aside. 

  2. Heat 1 tbsp oil in a large wok or non-stick skillet over medium-high heat. Add garlic and saute for 45 sec-1 min until golden brown. Add Chinese broccoli and fried tofu and stir to combine. 

  3. Add the noodles and sauce. Toss well to fully coat noodles and broccoli in sauce.

  4. Spread the noodles out in a single layer and cook untouched for 15-30 seconds to give them some char. Flip and char on the other side. 

  5. Serve immediately topped optionally with chili vinegar.