Vegan Pad See Ew

Vegan Pad See Ew is a deliciously easy dinner dish that takes minutes to cook. Made with thick rice noodles, vegetables, and a savory sauce, it’s a great option for busy weeknights. This easy meatless recipe from Plant-Powered Protein by Nava Atlas is vegan with a gluten-free option.

Vegan Pad See Ew

There’s something so comforting about a bowl of noodles. They’re warm and cozy, and they’re the perfect antidote for dreary winter evenings. When cooking up a bowl of noodles, I find that the wider the noodle, the more comforting it is. (I wonder if any scientific studies have been on the topic.) Vegan Pad See Ew is made with extra wide noodles, so it’s extra comforting.

How to make Vegan Pad See Ew

• This recipe, which is from Plant-Powered Protein by Nava Atlas is super easy to make!
• First you mix the sauce ingredients together.
• Then you cook the noodles according to the package.
• Next you cook the protein of your choice until it has browned.
• Then you add the broccoli and carrots to the pan and cook for about 3 more minutes.
• Finally, you add the noodles, scallions, and sauce to the pan and cook until everything is heated throughout.

Serve your noodles garnished with chopped peanuts, chopped cilantro, and lime wedges, and be sure to pass around the hot sauce!

How to Customize Your Vegan Pad See Ew

What I love about this recipe is that Nava has made it totally customizable.

You can pick the type of protein you’d like to use:

• Tofu nuggets (such as Hodo)
• Plant-based fish fillets
• Plant-based shrimp
• Seitan
• Plant-based chick’n chunks or strips
• Baked tofu, diced

I used No Evil Foods Comrade Cluck, which is a chick-style seitan.

You can use your choice of broccoli:

• Chinese broccoli
• Broccolini
• broccoli rabe
• 1 large broccoli crown

And you can use either hoisin sauce or black bean sauce to make the sauce.

How to Make Your Pad See Ew Gluten-Free

If you follow a gluten-free diet, use tamari or Bragg Liquid Aminos instead of soy sauce. For your protein option, you can use baked tofu, tofu nuggets, or gluten-free plant-based meat. I bet Soy Curls would be fab in this recipe! Also, rice noodles are traditionally gluten-free, but be sure to check the package to make sure.

Plant-Powered Protein

It’s crazy that in 2020 I still hear from people who are concerned about getting protein on a vegan diet. There’s plenty of protein in plants, but our society is conditioned to think it only comes from meat. Nava Atlas shows just how easy it is to get adequate protein from vegan food in her newest cookbook Plant-Powered Protein.

Nava starts the book with lots of info in plant-based protein, including how much we need and how much can be found in different foods. She also includes info on how to stock your plant-based, for those who are new to vegan cooking.

The recipes in Plant-Powered Protein are easy to make using ingredients that can be found in just about any grocery store. As she did in this Pad See Ew, Nava gives options for the protein component in a lot of the recipes, making your meals customizable.

These recipes please just about any die-hard carnivore. I mean, who can resist such dishes as Barbecue Beefy Tacos, Italian-Style Sausage & Peppers, and Pasta Puttanesca with Meatballs? Nava also includes recipes for DIY plant proteins, such as Chicken-Style Seitan Cutlets, Savory Sausage, and Tempeh & Mushroom Chorizo.

Chapters in Plant-Powered Protein Include:

• Soups and Stews
• Skillets, Casseroles & Other Baked Dishes
• Protein-Powered Pastas
• From the Asian Take-Out Menu
• Sandwiches & Such
• North & South of the Border
• Cool and Hot Salads
• Breakfast & Brunch
• DIY Plant Proteins
• Extras: Marinades, Sauces & Dressings

Plant-Powered Protein is a gorgeous hardcover book, chock-full of drool-worthy photographs from Hannah Kaminsky. If you’re looking for ways to increase your protein intake or you’re in need of easy meatless meals, this book is for you!

Vegan Pad See Ew

Nava Atlas

If you’ve ever ordered Pad See Ew at a Thai eatery, you know that it always comes with a choice of meats, so here I offer various choices of plant proteins—it’s always good to have options! Try using a different kind each time you make it.

Rice noodles quickly absorb this sauce and can become a bit dry if the dish stands for a while. To perk up leftovers, simply stir in a little water to moisten, then adjust seasonings to taste.

Oyster sauce is used in the traditional recipe, but of course we need to skip that here. Black bean sauce and hoisin sauce are both fine substitutes, and both give the rice noodles the brown gloss that makes the dish so appealing. I hope you enjoy this easy homemade version of Pad See Ew as much as we do in our house, where it’s earned a spot in the semiregular rotation.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Asian, Thai

Servings 4 servings

Calories 187 kcal

Ingredients

  

1x2x3x

Plant Protein Options

• Tofu nuggets (such as Hodo)
• Plant-based chick’n chunks or strips
• Plant-based fish fillets
• Plant-based shrimp
• Seitan
• Baked tofu diced

FOR THE SAUCE

• ¼ cup black bean sauce or hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons natural granulated sugar

FOR THE NOODLES

• 8 ounces extra-wide rice noodles or 1 (11-ounce) package fresh precooked rice noodles
• 1 tablespoon safflower or other neutral vegetable oil
• 8 to 11 ounces plant-based protein (see options up top) cut into bite-size chunks or strips
• 2 to 3 cloves garlic minced
• 6 to 8 ounces Chinese broccoli broccolini, broccoli rabe, or 1 large broccoli crown, cut into bite-size pieces
• ½ cup grated carrot
• 3 scallions cut into 1-inch lengths
• Sriracha or other hot sauce to taste, plus more for the table
• Soy sauce to taste

GARNISHES

• Crushed peanuts
• Lime wedges
• Fresh cilantro leaves or thinly sliced fresh basil

Instructions

 

• Combine the sauce ingredients in a small bowl and whisk. Set aside.
• Cook the noodles according to package directions. Drain and set aside.
• Heat the oil in a large stir-fry pan. Add the protein of your choice and cook over medium-high heat until golden on most sides. When nearly done, toss in the garlic and continue to stir-fry for another minute or so.
• Add the broccoli and grated carrot and continue to stir-fry until both are just crisp-tender, about 3 minutes.
• Stir in the noodles, sauce, and scallions and cook just until everything is well combined and hot. Add hot sauce and additional soy sauce.
• Top individual servings with any or all of the suggested garnishes and pass extra hot sauce at the table.

Notes

If extra-wide rice noodles are unavailable, use the regular kind of wide
rice noodles (though not rice vermicelli). These noodles are super long, so once
they’re cooked, you may want to cut them here and there to shorten them a bit.

The instructions on packages of precooked rice noodles often say to add them directly
to the stir-fry. However, I find them a bit too al dente right out of the package; I recommend microwaving them for 2 minutes with a bit of water in a covered dish or combining them with hot water in a bow.

Excerpted from the book PLANT-POWERED PROTEIN: 125 RECIPES FOR USING TODAY’S AMAZING MEAT ALTERNATIVES by Nava Atlas. Copyright © 2020 by Nava Atlas. Reprinted with permission of Grand Central Publishing. All rights reserved.

Calories: 187kcal

Tried this recipe?Tag @diannewenz on Instagram!

More noodle recipes you might like include:

• Coconut Curry Noodles with Butternut Squash
• Tofu and Shirataki Noodle Stir-Fry
• Thai Tofu Noodle Bowls
• Curry Noodles from Vegan on a Budget also by Nava Atlas