Print

Vegetarian Pad See Ew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegetarian pad see ew combines chewy wide rice noodles, golden tofu, Chinese broccoli, and eggs with a rich sweet-savory soy sauce. High-heat stir-frying creates delicious caramelized edges for a satisfying meat-free meal in about 30 minutes.

Ingredients

  • Wide fresh rice noodles
  • Firm or extra-firm tofu
  • Chinese broccoli (gai lan)
  • Large eggs
  • Garlic, minced
  • Neutral cooking oil
  • 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
  • Chili flakes or chili sauce, optional for serving
  • Lime wedges, optional for serving

Instructions

  1. Prepare all the ingredients before cooking. Gently separate the rice noodles, cut the tofu into bite-sized pieces, chop the Chinese broccoli, and combine the light soy sauce, dark soy sauce, vegetarian oyster or mushroom sauce, sugar, optional rice vinegar, and white pepper in a small bowl.
  2. Press the tofu to remove excess moisture and pat it dry.
  3. Heat a little neutral oil in a large wok or skillet over medium-high heat. Add the tofu and cook until golden on several sides, then transfer it to a plate.
  4. Add a little more oil to the wok and increase the heat. Add the Chinese broccoli stems and stir-fry for 1–2 minutes.
  5. Add the Chinese broccoli leaves and continue stir-frying until bright green and just tender.
  6. Add the minced garlic and stir-fry briefly until fragrant without allowing it to burn.
  7. Push the vegetables to one side of the wok. Crack the eggs into the empty space, allow them to set slightly, then break them into large pieces with a spatula.
  8. Add the rice noodles, cooked tofu, and prepared sauce. Toss gently over high heat until the noodles are evenly coated without breaking them apart.
  9. Allow sections of the noodles to remain against the hot wok briefly without stirring so the sauce caramelizes and the noodles develop lightly charred edges.
  10. Remove from the heat as soon as the noodles are hot, tender, and evenly coated. Finish with additional white pepper and serve immediately with optional chili flakes, chili sauce, or lime wedges.

Notes

  • Prepare all ingredients before heating the wok because the stir-frying process moves quickly.
  • Broccolini, regular broccoli, or bok choy can replace Chinese broccoli.
  • Sliced mushrooms, carrots, bell peppers, baby corn, or snow peas can be added for extra vegetables.
  • Increase the tofu or add edamame for additional protein.
  • For a vegan variation, omit the eggs and ensure the soy and oyster-style sauces are vegan.
  • For the best caramelization, use a very hot wok or skillet and avoid overcrowding the pan.
  • Separate the rice noodles gently before cooking and avoid excessive stirring to prevent them from breaking.
  • Serve chili flakes, sliced fresh chilies, or chili sauce at the table for additional heat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a hot wok or skillet with a small splash of water to loosen the noodles. Freezing is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-pad-see-ew/