Vegan Pad See Ew

11 Nov

There’s a period of time every week where I get a craving for Thai food. However, most Thai restaurants cook with oyster sauce and fish sauce, which makes trying to order vegan complicated. I realize it’s hard on the wait staff and sometimes they don’t know if the sauces are premixed or added during cooking, so it’s easier to cook it myself. It’s also much cheaper!

I’ve found an Asian grocery store in Springfield that orders all the fresh noodles for the Thai restaurants in the area. However, if I don’t go on Friday, they’re usually already gone. I like to use these for Pad Thai and Drunken Noodles (Pad Kee Mao) as well. If you can’t find them, extra large rice noodles will work just as well.


  • 1 lb fresh wide rice noodles
  • 1 large broccoli head, stems removed
  • 1/2-3/4 cup thai basil
  • 1/2 medium onion, sliced thinly
  • 2 cloves garlic
  • 1 package Gardein Beefless Tips *you can sub tofu
  • 2 tbsp dark soy sauce
  • 2 tbsp Golden Mountain seasoning/light soy sauce
  • 1 tbsp vegetarian oyster sauce (optional)
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 2 tsp sugar
  • sesame oil and canola oil for cooking


1.  Chop broccoli into florets, mince garlic, and slice onion into thin half moons. Combine sauce ingredients-dark and light soy sauces, vinegar, oyster sauce, water, minced garlic and sugar. Cut noodles into 1″ strips. Peel apart and cut into shorter rectangles.

2. Heat a large pan (or wok) over high heat until very hot. Add 2-3 tablespoon of canola oil and 1 teaspoon sesame oil. Add onions and Gardein beef (or tofu). Stir regularly until onions soften, then add broccoli and a splash of water. Saute until broccoli turns bright green.

3. Toss noodles into pan and cook 3-7 minutes, until some parts of noodles are slightly crispy. Stir constantly to avoid sticking, add extra sesame oil if necessary.

4. Pour in sauce and shred thai basil between fingers into pan. Toss pan/wok to combine all ingredients. Continue to stir until basil is wilted and sauce is evenly coated.

5. Serve with a Belgian beer or saison. Try Allagash White or Boulevard Tank 7.

Vegan Pad See ew


3 Responses to “Vegan Pad See Ew”

  1. Stefsgastronomy November 11, 2012 at 3:22 pm #

    I always look forward to reading your vegan recipes. I’m slowly going Vegan and one of my concerns before was substituting asian food. You are right, most Asian cuisine has some kind of fish sauce or oyster sauce. Thanks for posting

  2. Emerging VeganSistah November 11, 2012 at 4:17 pm #

    Reblogged this on Emerging Vegan Sistah and commented:
    I love Thai food & Pad See Ew is a favorite!!! I get it at my favorite Vegan Thai Restaurant in Chicago, but it’s nice to try at home.


  1. Tofu Pad Kee Mao | Avocados and Ales - January 13, 2018

    […] page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two […]

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