Easy Vegan Pad See Ew Recipe in 20 Minutes: Quick, Flavorful, and Plant-Based
Craving a quick, satisfying, and plant-based version of Thailand’s beloved Pad See Ew? This easy vegan Pad See Ew recipe delivers the same rich, savory, and slightly sweet flavors as the original—minus the meat and dairy. Packed with tender noodles, fresh vegetables, and a homemade sauce, this dish is perfect for busy weeknights or when you need a flavorful meal in a flash. Plus, it’s budget-friendly, easy to customize, and ready faster than takeout!
In this guide, you’ll learn how to make a quick vegan Pad See Ew that rivals your favorite Thai restaurant. We’ll cover everything from ingredient swaps and cooking techniques to pro tips for the best texture and flavor. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your routine, this recipe is a must-try! For more quick vegan meals, check out our best vegan quick meals guide.
What Is Pad See Ew?
Pad See Ew (ผัดซีอิ๊ว) is a classic Thai stir-fry dish featuring wide rice noodles, eggs (traditionally), and a savory-sweet sauce made from soy sauce and molasses. Unlike Pad Thai, which uses a tamarind-based sauce, Pad See Ew relies on dark soy sauce for its deep color and rich flavor. The dish is typically cooked in a wok over high heat, giving it a slightly charred, smoky taste.
While traditional Pad See Ew includes chicken or pork, this vegan version skips the meat without sacrificing flavor. Instead, we use tofu, mushrooms, or tempeh for protein, along with crisp vegetables for texture. The result? A dish that’s just as hearty, flavorful, and satisfying as the original. Learn more about the history of Pad See Ew on Wikipedia.
Why Make a Vegan Pad See Ew?
There are plenty of reasons to love this easy vegan Pad See Ew recipe:
- Quick and Easy: Ready in under 20 minutes, making it ideal for busy weeknights.
- Plant-Based & Healthy: Packed with veggies, protein-rich tofu, and no cholesterol.
- Cost-Effective: Uses affordable ingredients like rice noodles, soy sauce, and seasonal veggies.
- Customizable: Swap ingredients based on what you have or your dietary preferences.
- Restaurant-Quality: Tastes just like your favorite Thai takeout—without the wait or the guilt!
Whether you’re vegan, vegetarian, or just looking to eat more plant-based meals, this recipe is a game-changer. Let’s dive into the ingredients and steps!
Ingredients for Vegan Pad See Ew (Serves 2)
Here’s what you’ll need to make this easy vegan Pad See Ew:
For the Noodles and Veggies:
- 8 oz (225g) fresh or dried wide rice noodles (flat rice noodles, about 1 inch wide)
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 cup sliced mushrooms (shiitake or oyster work well)
- 1 bell pepper, thinly sliced (red, green, or yellow)
- 1 cup baby bok choy or regular bok choy, chopped
- 2 green onions, sliced (separate whites and greens)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp dark soy sauce (for color; sub with 1 tsp molasses + 1 tbsp soy sauce if unavailable)
- 1 tbsp maple syrup or agave (or brown sugar)
- 1 tbsp vegetarian oyster sauce (or sub with 1 tsp soy sauce + ½ tsp sugar)
- 1 tsp rice vinegar or lime juice
- ½ tsp white pepper (or black pepper)
- 2 tbsp water (to thin sauce if needed)
For Stir-Frying:
- 2 tbsp neutral oil (like avocado or vegetable oil)
- 1 egg substitute (optional): For a vegan “egg” effect, use 1 tbsp chickpea flour + 2 tbsp water, scrambled in the pan.
Step-by-Step Instructions for Easy Vegan Pad See Ew
Follow these simple steps to create a quick vegan Pad See Ew that’s packed with flavor and texture:
1. Prep the Ingredients
Before you start cooking, gather and prep all your ingredients. This dish comes together fast, so having everything ready is key!
- Press the tofu: Wrap the tofu block in a clean towel or paper towels, place a heavy pan or book on top, and let it press for 10 minutes. This removes excess water for better frying.
- Slice the veggies: Thinly slice the mushrooms, bell pepper, bok choy, green onions, garlic, and ginger. Keep them organized for quick cooking.
- Make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, maple syrup, vegetarian oyster sauce, rice vinegar, and white pepper. Set aside.
- Cook the noodles: If using dried rice noodles, soak them in hot water for 5-8 minutes until pliable but still firm. Drain and set aside. If using fresh noodles, rinse them briefly under cold water to remove excess starch.