VEGAN PAD SEE EW | Thai Stir-fry Noodle Recipe



Pad See Ew… literally translates to fried noodles with soy sauce. It is very easy to make and uses very minimal ingredients. Just some noodles, sauce and whatever veggies you have on hand, though we think it’s best with gai lan or yu choy. This Pad See Ew recipe features our vegan oyster sauce recipe which gives the noodle stir-fry a much richer flavour than making it with soy sauce alone but we have included a recipe below using just soy sauce which is also simple and tasty.

VEGAN OYSTER STYLE SAUCE RECIPE HERE:
https://youtu.be/lr-aefEGA3E Try Pad See Ew with this sauce, you won’t regret it!

Ingredients
200 gr dried rice noodles (soaked and cooked)
3 cups chopped Asian greens (gai lan, yu choy, bok choy or vegetables of your choice)
1 cup tofu, seitan or mock meat of your choice
2 cloves garlic minced

1/3 cup vegan oyster sauce
2 tbsp soy sauce/ tamari (we used 1 tbsp light & 1 tbsp dark to give the sauce more colour, but you can use all regular)
1 tsp sugar

Or without the vegan oyster sauce:
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tsp sugar

Crushed roasted peanuts and lime wedges (optional)

NOTE: We would recommend an oil like grapeseed, soybean, canola etc. as an all purpose cooking oil, especially when cooking with woks. It is not recommended to cook at high temperatures with coconut oil or extra virgin olive oil. These oils have a very low smoke point. More info here: http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

Soak dried noodles for 15 minutes in warm water until soft and drain. Cook noodles in a pot of boiling water for 1 minute or until al dente (undercooked is better, they will continue to cook in the stirfry). Rinse under cold water and drain and set aside.

In a wok or skillet on high heat, add 2 tbsp oil, stems/ any hard veggies such as carrots & minced garlic. Stir fry for 30 seconds and add tofu. Cook for an additional 30 seconds. Add noodles, leafy greens & sauce mixture and mix throughly to combine. Cook for about 1 minute mixing continuously until leaves are wilted. Plate and serve immediately with a topping of peanuts and a wedge of lime. Enjoy!

Makes 2 large servings.

Not exactly the wok we use, we got ours in Chinatown Toronto but this is similar:
18″ Wok: http://tinyurl.com/z5dvv54
Steel Wok Rack so wok doesn’t move around while cooking: http://tinyurl.com/gle7v5d

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VEGAN PAD SEE EW • Thai Stir-fry Noodle Recipe

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