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How to Make Flavorful Vegetarian Pad See Ew with Crispy Tofu

This vegetarian Pad See Ew recipe transforms the popular Thai street food into a meat-free delight. Featuring wide rice noodles, crispy pan-fried tofu, and tender-crisp vegetables, all tossed in a savory-sweet sauce, this dish offers a perfect balance of textures and flavors. It's a quick and satisfying meal that brings the taste of Thailand to your home kitchen.

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Recipe Details

Prep Time

40 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Vegetarian Pad See Ew with Tofu is a delicious Thai stir-fry featuring wide rice noodles, crispy tofu, and vibrant vegetables in a savory-sweet sauce. This meat-free version of the classic dish is both satisfying and packed with flavor.

Recipe Details

  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 8 oz wide rice noodles
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp vegetable oil, divided
  • 2 cloves garlic, minced
  • 2 cups Chinese broccoli (gai lan), chopped
  • 2 eggs, lightly beaten
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp white pepper
  • 2 green onions, sliced

Instructions

  1. Soak the rice noodles in warm water for 30 minutes or according to package instructions. Drain and set aside.

  2. In a small bowl, whisk together soy sauce, dark soy sauce, brown sugar, rice vinegar, and white pepper. Set aside.

  3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook for 2-3 minutes on each side until golden and crispy. Remove from the wok and set aside.

  4. In the same wok, add the remaining oil and minced garlic. Stir-fry for 30 seconds until fragrant.

  5. Add the Chinese broccoli and stir-fry for 2 minutes until it starts to soften.

  6. Push the vegetables to one side of the wok and add the beaten eggs to the empty side. Scramble the eggs for about 1 minute until just set.

  7. Add the drained rice noodles to the wok and pour the sauce mixture over them. Toss everything together, ensuring the noodles are well-coated.

  8. Cook for 2-3 minutes, stirring constantly, until the noodles are tender and have absorbed most of the sauce.

  9. Add the crispy tofu back to the wok and gently toss to combine and heat through.

  10. Remove from heat and garnish with sliced green onions.

  11. Serve hot and enjoy your homemade Vegetarian Pad See Ew with Tofu!

Chef's Notes

  • For extra crispy tofu, coat the cubes in cornstarch before frying.
  • If Chinese broccoli is unavailable, substitute with regular broccoli or bok choy.
  • To make this recipe vegan, omit the eggs and add an extra 1/4 cup of crumbled firm tofu for texture.
  • Leftover Pad See Ew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to prevent the noodles from drying out.

Nutritional Info

Per serving (approximate):

  • Calories: 380
  • Protein: 18g
  • Carbohydrates: 55g
  • Fat: 12g
  • Fiber: 4g
  • Vitamin A: 15% DV
  • Vitamin C: 20% DV
  • Calcium: 25% DV
  • Iron: 15% DV

This dish is a good source of plant-based protein, complex carbohydrates, and essential vitamins and minerals.

Serving Suggestions

  • Serve with a wedge of lime on the side for a burst of citrus flavor.
  • Pair with a cold Thai iced tea for an authentic experience.
  • For added heat, serve with sliced fresh chili peppers or sriracha sauce on the side.
  • Garnish with crushed peanuts for extra crunch and protein.
  • This dish is perfect for a weeknight dinner or as part of a larger Thai-inspired feast alongside spring rolls and tom yum soup.