Vegan Pad See Ew – Stir Fried Noodles with Tofu and Vegetables

This vegan Pad See Ew is one of Thailand’s most loved noodle dishes. Made with wide rice noodles, tofu and vegetables, it’s rich and satisfying without being spicy. The flavour comes from the combination of light and dark soy sauce, mushroom sauce and a hint of coconut sugar. Simple, balanced and deeply comforting, it’s Thai street food at its best.

Serves 2.

200 g fresh rice noodles (large ones)

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

2 tablespoons mushroom sauce

1 teaspoon coconut sugar

75 g tofu, cut into 1 cm cubes

2 garlic cloves, chopped

50 g carrot, small diced (or julienned)

50 g lotus stems, peeled and cut into 3 cm lengths (or snake beans, cut into 3 cm lengths)

ground pepper

2 tablespoons vegetable oil

In a bowl, pour the rice noodles, dark soy sauce, half of the light soy sauce and half of the mushroom sauce. Stir until noodles are evenly brown.

Heat oil over a medium heat and then stir-fry tofu, garlic, carrot and lotus for 3 minutes or until tofu is golden brown. Stir in the sugar, the other half of the soy sauce and mushroom sauce then mix well.

Add the noodles and stir constantly for about 2 minutes or until the noodles are hot. Taste to adjust seasoning.

Transfer to a serving dish. Add pepper to taste.

This recipe is taken from our Plant-Based Cookbook, which gathers authentic Thai noodle dishes that you can also learn in our Private Vegan Cooking Classes on Koh Samui.