Why You’ll Love This Recipe

I love vegetarian pad see ew because it gives me a wonderful combination of chewy noodles, crisp-tender vegetables, and a deeply savory sauce. Cooking everything over high heat also gives parts of the noodles a lightly charred, caramelized flavor.

I use tofu to make the dish more substantial, while eggs add richness and texture. I can easily change the vegetables or leave out the eggs when I want to adapt the recipe.

Best of all, I don’t need complicated cooking techniques. Once I prepare all my ingredients before starting, the actual stir-frying takes only a few minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the noodles:

Wide fresh rice noodles
Firm or extra-firm tofu
Chinese broccoli (gai lan)
Large eggs
Garlic, minced
Neutral cooking oil

For the sauce:

Light soy sauce
Dark soy sauce
Vegetarian oyster sauce or mushroom stir-fry sauce
Granulated sugar or brown sugar
Rice vinegar, optional
Ground white pepper

For serving:

Chili flakes or chili sauce, optional
Lime wedges, optional

Directions

I start by preparing all my ingredients because pad see ew cooks very quickly once I heat the wok. I separate the rice noodles carefully, cut the tofu into bite-sized pieces, chop the Chinese broccoli, and mix all my sauce ingredients in a small bowl.

I press the tofu to remove excess moisture, then pat it dry. I heat a little neutral oil in a large wok or skillet over medium-high heat and cook the tofu until golden on several sides. I transfer it to a plate while I prepare the remaining ingredients.

I add a little more oil to the wok and increase the heat. I add the Chinese broccoli stems first because they take longer to cook. After a minute or two, I add the leaves and stir-fry until they’re bright green and just tender.

I add the garlic and stir-fry briefly until fragrant, being careful not to burn it.

I push the vegetables to one side of the wok and crack the eggs into the empty space. I let them set slightly before breaking them into large pieces with my spatula.

Next, I add the rice noodles, cooked tofu, and prepared sauce. I toss everything gently so the sauce coats the noodles without breaking them apart.

Once the ingredients are combined, I let portions of the noodles sit against the hot wok for short periods without stirring. I find that this helps create the caramelized, slightly charred edges that make pad see ew particularly flavorful.

I remove the noodles from the heat as soon as they’re hot, tender, and evenly coated with sauce. I finish with a little white pepper and serve immediately.

Servings and Timing

I usually make enough vegetarian pad see ew for four servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: approximately 30 minutes
Servings: 4

Variations

I sometimes replace the Chinese broccoli with regular broccoli or broccolini when gai lan isn’t available. Bok choy also works well and cooks particularly quickly.

For more vegetables, I add sliced mushrooms, carrots, bell peppers, baby corn, or snow peas. I avoid adding too many vegetables at once because I still want the noodles and sauce to remain the focus.

When I want additional protein, I increase the amount of tofu or add edamame. I can also use crispy fried tofu for extra texture.

For a vegan variation, I leave out the eggs and make sure my sauces are vegan. I sometimes add extra tofu to make the dish more substantial.

If I want more heat, I serve the noodles with chili flakes, sliced fresh chilies, or chili sauce. Traditional-style pad see ew isn’t necessarily very spicy, so I prefer adding heat at the table.

Storage/Reheating

I think vegetarian pad see ew tastes best immediately after stir-frying because the rice noodles are at their soft and chewy best.

If I have leftovers, I let them cool and store them in an airtight container in the refrigerator for up to 3 days.

To reheat the noodles, I prefer using a hot skillet or wok. I add a small splash of water and stir-fry them briefly until they’re piping hot. The water helps loosen noodles that have stuck together in the refrigerator.

I can also microwave individual portions with a small splash of water. I cover them loosely and heat in short intervals, stirring between each one.

I don’t usually freeze pad see ew because I find that cooked rice noodles can become too soft or break apart after freezing and thawing.

FAQs

What noodles do I use for vegetarian pad see ew?

I prefer wide, flat rice noodles, especially fresh ones when I can find them. Their broad surface holds the sauce beautifully and gives me the characteristic chewy texture associated with pad see ew.

What can I use instead of Chinese broccoli?

When I can’t find Chinese broccoli, I use broccolini, regular broccoli, bok choy, or another sturdy green vegetable. Broccolini is one of my favorite substitutes because its stems and florets both work well in a quick stir-fry.

How do I stop rice noodles from sticking together?

I make sure my wok is properly heated and avoid overcrowding it. I also separate the noodles gently before cooking and use enough oil to keep them moving. Once they’re in the wok, I toss them carefully rather than stirring continuously.

How do I get the smoky flavor in pad see ew?

I use a very hot wok or skillet and let sections of the noodles remain in contact with the hot surface briefly. This caramelizes the sauce and creates lightly charred edges. I work quickly so I can develop that flavor without overcooking the noodles.

Can I make vegetarian pad see ew vegan?

Yes. I leave out the eggs and use vegan versions of all the sauces, particularly the oyster-style sauce. I use mushroom-based vegetarian stir-fry sauce and add extra tofu when I want additional protein.

Conclusion

Vegetarian pad see ew is a quick noodle dish I love making when I want bold savory flavors without meat. Wide rice noodles, golden tofu, Chinese broccoli, eggs, and a sweet-salty soy sauce come together in a hot wok to give me chewy noodles with delicious caramelized edges. Since I can prepare the whole dish in about 30 minutes and easily customize the vegetables and protein, it’s an easy stir-fry I can return to whenever I want a satisfying homemade noodle dinner.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

What noodles do I use for vegetarian pad see ew?

What can I use instead of Chinese broccoli?

How do I stop rice noodles from sticking together?

How do I get the smoky flavor in pad see ew?

Can I make vegetarian pad see ew vegan?

Conclusion

Vegetarian Pad See Ew

Ingredients

Instructions

Notes

Nutrition