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.
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.