Vegan Pad See Ew
Indulge in the vibrant flavors of Vegan Pad See Ew, a plant-based twist on the classic Thai noodle dish! This recipe features wide rice noodles stir-fried with golden-browned extra-firm tofu, crisp broccoli florets, and tender carrot matchsticks, all bathed in a rich, umami-packed sauce made from dark and light soy sauces, maple syrup, and rice vinegar. The dish is perfectly seasoned with ground white pepper, a hint of sesame oil, and aromatic garlic, creating a balance of sweet, savory, and smoky flavors that will transport your taste buds to Thailand. Ready in under 40 minutes, this quick and easy stir-fry makes for an ideal weeknight dinner and can be served with a squeeze of fresh lime for an irresistible zesty finish. Perfect for vegan meal preppers and noodle lovers alike, this dish is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 200 grams wide rice noodles
- 250 grams extra-firm tofu
- 150 grams broccoli florets
- 1 medium carrot
- 3 cloves fresh garlic
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons neutral cooking oil
- 2 stalks green onions
- 0.5 teaspoon ground white pepper
- 1 medium lime
Instructions
Soak the rice noodles in warm water for 30-40 minutes or until softened, then drain and set them aside.
Pat the tofu dry with a paper towel and cut it into bite-sized cubes.
In a small bowl, whisk together the dark soy sauce, light soy sauce, maple syrup, and rice vinegar. Set the sauce mixture aside.
Slice the carrot into thin matchsticks and chop the broccoli into small florets. Mince the garlic cloves and chop the green onions.
In a large non-stick skillet or wok, heat 1 tablespoon of the neutral cooking oil over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 4-5 minutes. Remove the tofu from the pan and set it aside.
Add the remaining 1 tablespoon of oil to the same pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the broccoli and carrots to the pan and stir-fry for about 3 minutes until they are just tender.
Add the drained rice noodles to the vegetables in the pan. Pour the prepared sauce over the noodles and toss gently to combine everything well.
Return the cooked tofu to the pan and sprinkle the sesame oil and ground white pepper over the mixture. Stir-fry everything together for another 2-3 minutes until heated through.
Remove the pan from heat and toss in the chopped green onions.
Transfer the Vegan Pad See Ew to serving plates and serve immediately with lime wedges.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 20.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1907 mg | 147% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
