Vegetarian Pad See Ew
Elevate your homemade takeout game with this irresistible Vegetarian Pad See Ew! Packed with flavor and vibrant colors, this Thai-inspired noodle dish features tender wide rice noodles tossed in a silky blend of soy sauce, dark soy sauce, and a touch of brown sugar for a perfect balance of savory and sweet. Crisp broccoli florets, julienned carrots, and protein-rich tofu add texture and heartiness, while a sprinkling of bean sprouts enhances freshness. A quick scramble of egg and a dash of white pepper bring authentic depth to this stir-fried classic. Ready in just 30 minutes, this plant-based version of Pad See Ew is a wholesome, crowd-pleaser perfect for busy weeknights. Serve it hot with a squeeze of lime for a zesty finish that ties all the bold flavors together! Keywords: vegetarian pad see ew, Thai noodles, stir-fried rice noodles, plant-based pad see ew recipe.
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Recipe Information
Ingredients
- 200 grams wide rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 200 grams extra-firm tofu, cut into cubes
- 150 grams broccoli florets
- 1 medium carrots, julienned
- 1 large egg
- 0.25 teaspoon ground white pepper
- 50 grams bean sprouts
- 2 for serving lime wedges
Instructions
1. Prepare the rice noodles according to the package instructions. They should be soft yet firm. Drain and set aside.
2. In a small bowl, mix together the soy sauce, dark soy sauce, and brown sugar. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
4. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
5. Add the cubed tofu and stir-fry for 3-4 minutes until slightly golden brown on all sides.
6. Push the tofu to one side of the wok, and pour the remaining vegetable oil on the other side.
7. Crack the egg into the oil side of the pan, scramble it gently and cook until just set.
8. Add the broccoli florets and julienned carrots to the wok, tossing them to combine with the tofu and egg.
9. Pour the prepared sauce over the noodles, then add the noodles to the wok, tossing everything to coat evenly in the sauce.
10. Add the ground white pepper and toss for another 2-3 minutes until the noodles are heated through and slightly charred.
11. Stir in the bean sprouts, mixing well to combine.
12. Serve hot, garnished with lime wedges on the side.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1559 mg | 120% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1107 mg | 24% | |
*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.
