Pad See Ew
This vegan Pad See Ew features wide rice noodles stir-fried with crisp vegetables and a rich soy-based sauce, delivering a delightful balance of flavors and textures.
Discover the flavors of Thailand with this vegan Pad See Ew recipe, a classic dish reimagined for those following a whole-food, plant-based lifestyle.
Made with fresh ingredients and a savory sauce, this dish is perfect for a quick, satisfying dinner.
At vegancooking.recipes, we believe in creating delicious meals that are both healthy and easy to prepare, ensuring everyone can enjoy plant-based dining.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free version, use gluten-free rice noodles. You can also substitute any of the vegetables with your favorites, such as snow peas or bok choy.
Tips & Notes
- •Make sure to rinse the noodles after cooking to prevent them from sticking together.
- •Feel free to add tofu or tempeh for extra protein.
Recipe Variations
- •Add bean sprouts for extra crunch.
- •Include shiitake mushrooms for a deeper flavor.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Frequently Asked Questions
Can I make Pad See Ew gluten-free?
Yes, simply substitute the soy sauce with tamari and use gluten-free rice noodles.
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This vegan Pad See Ew features wide rice noodles stir-fried with crisp vegetables and a rich soy-based sauce, delivering a delightful balance of flavors and textures.
Ingredients
Instructions
- 1
Cook the wide rice noodles according to package instructions, usually boiling for about 5-7 minutes until al dente. Drain and rinse with cold water to prevent sticking.
- 2
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- 3
Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4
Add the broccoli florets, julienned carrot, and sliced red bell pepper to the skillet. Stir-fry for about 3-4 minutes until vegetables are tender but still crisp.
- 5
Push the vegetables to one side of the skillet. Add the cooked rice noodles to the other side.
- 6
In a small bowl, mix together the soy sauce, vegan oyster sauce, maple syrup, and black pepper. Pour the sauce over the noodles.
- 7
Toss everything together in the skillet, ensuring the noodles and vegetables are well-coated with the sauce. Stir-fry for another 2-3 minutes.
- 8
Add the chopped green onions and toss to combine.
- 9
Serve hot, garnished with additional green onions if desired.
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