Pad See Ew is my absolute favorite noodle dish! Thai comfort food at its finest, this dish is hearty, sticky and oh-so-delicious. Use the widest rice noodles you can find; the bigger the better. Reprinted with permission from 30 Minute Vegan Dinners by Megan Sadd, copyright Page Street Publishing 2019.
Tofu Pad See Ew [Vegan]
For the Tofu Pad See Ew:
- 6 ounces dried rice noodles
- 5 stalks Chinese broccoli
- 6 ounces store-bought smoked or baked tofu
- 1/4 cup avocado or peanut oil, divided
- 3 cloves garlic
For the Sauce:
- 1/4 cup soy sauce or tamari
- 1/4 cup dark soy sauce
- 1 tablespoon agave nectar
- 1 tablespoon lime juice
- 1 teaspoon white pepper
- 1 teaspoon powdered seaweed (optional but recommended)
- 1 tablespoon dark soy sauce
- Bring 8 cups of water to a boil. When it boils, turn the heat off and add the rice noodles. Soak until tender but al dente, about 5 to 7 minutes. Stir every minute or so to prevent sticking.
- Chop the broccoli into 2-inch bite-size pieces. Discard the tough stems from the bottom of the stalks. Slice the tofu into thin strips.
- When they’re ready, drain the noodles and rinse under cold water. Transfer the noodles to a bowl and toss with 1 tablespoon of oil right away so they don’t stick together.
- Put a large, heavy pan over high heat.
- Thinly slice the garlic. Mix the soy sauce, dark soy sauce, agave, lime juice, white pepper and seaweed together in a bowl.
- Put 1 tablespoon of oil in the pan. Tilt the pan to evenly coat the surface. Add the tofu to the pan and drizzle it with 1 tablespoon of dark soy sauce. Cook until browned, about 3 to 4 minutes. Turn often.
- Add another tablespoon of oil to the pan, and then add the garlic and broccoli. Stir-fry for 30 seconds until fragrant and the broccoli begins to wilt. Stir constantly so the garlic doesn‘t burn.
- Add the noodles to the pan, spreading them evenly. Pour the last tablespoon of oil over the noodles and stir to coat. Pour the sauce over the noodles and stir a few times until all noodles are evenly coated. Cook until noodles begin to caramelize, about 5 more minutes. Stir so the noodles cook evenly, gently scraping the bottom of the pan to prevent sticking. Divide the noodles between serving bowls and enjoy!
If you happen upon some fresh rice noodles at an Asian market, hallelujah—you have won the noodle lottery! Skip the soaking step, move straight to the stir-fry and revel in the deliciousness you are about to create. You can find dark soy sauce at most Asian markets, some health food stores, or online. If you prefer not to use it, for every tablespoon of dark soy sauce, use 2 teaspoons of regular soy sauce or tamari plus 1 teaspoon of agave. Use 1-inch cauliflower or broccoli florets for the Chinese broccoli if needed.