This easy recipe for vegan pad see eew also happens to be gluten-free. Pad see eew is a Chinese-influenced stir-fried noodle dish that’s a favorite in Thai restaurants.
Pan-fried rice noodles are combined with your choice of protein and vegetables, Chinese broccoli being a standard choice. The dish is then finished with a flavorful dark sweet and sour sauce.
You can always add chile pepper powder or other spicy seasoning to bring up the spiciness of this dish. Many Thai people enjoy eating it with peppers pickled in a vinegar sauce. If you can’t find fresh or frozen noodles that are ready to be just heated up, buy dried noodles and soak them in room temperature water, covered, for an hour, then drain.
Reprinted with permission fromVegan Thai Kitchen: 75 Easy and Delicious Plant-Based Recipes with Bold Flavors by Sarah Jansala and Renoo Jansala, Page Street Publishing Co. 2019. Photo credit: Toni Zernik.
See Eew sauce
- 6 tablespoons gluten-free tamari
- 6 tablespoons brown sugar
- 1 1⁄2 tablespoons apple cider vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 8 tablespoons vegetable oil, divided
- 8 ounces firm tofu, drained and cut into 1-inch dice
- 2 teaspoons minced garlic
- 12 shiitake mushrooms, stemmed and halved
- 1 cup peeled and sliced carrot
- 20 ounces flat rice noodles, fresh or frozen
- 10 stalks Chinese broccoli, cut into 2-inch lengths, or 1 large broccoli crown, cut into bite-sized pieces
- To make the sauce, combine the tamari, brown sugar, apple cider vinegar, salt, and black pepper in a small bowl and stir until well combined and the sugar has dissolved.
- Heat 6 tablespoons of the oil in a pan over medium heat, add the tofu and fry on each side for 3 minutes, or until all the sides are lightly browned, then remove from the pan and drain well.
- Add the remaining 2 tablespoons of oil to the pan and place over medium heat. Add the garlic and fry until golden brown, 10 seconds, then add the mushrooms, carrot, and rice noodles and stir for 2 minutes to make sure the noodles are not lumping together.
- Add the sauce, toss well and let it simmer for another 1 to 2 minutes or until the noodles caramelize a little. Add the Chinese broccoli and cook for 30 seconds (if using regular broccoli, cook for 1 minute).
- Serve immediately after cooking for the best taste and texture.
More about Vegan Thai Kitchen
Growing up in Thailand, Sarah Jansala loved helping and learning from her mother in the kitchen. Bringing her passion for Thai cooking with her to the U.S., she earned a Ph.D in Pharmacy before moving to Portland, Oregon where she combined her love of food and medical knowledge to open up vegetarian Thai restaurant, Kati Portland, and shortly after, The Pear, Juice Bar and Thai Veg Café.
Now, Jansala and her mother, Renoo Jansala, have collected 75 of their best authentic Thai recipes with a vegan twist in Vegan Thai Kitchen (Page Street Publishing Co., November 2019), so that readers of all levels of experience can easily create flavorful and authentic Thai meals that vegans and non-vegans alike will enjoy.
With a wide variety of surprisingly simple recipes with easy-to-follow instructions, Vegan Thai Kitchen is divided into seven comprehensive chapters that thoroughly explore vegan options within traditional Thai cuisine including:
- Simple and Classic Thai Stir-Fry, Soft Tofu and More
- Fast and Easy Gluten-Free Noodles and Fried Rice
- Easy Starters
- 15-Minute Salads and Soups
- Eight Incredible Everyday Curry Recipes
- Delicious Thai Desserts
- Thai Teas and Tropical Smoothies
From desserts and drinks like Mango Sticky Rice (Khao Neaw Ma Maung) and Pitaya Breakfast Smoothie, to dishes like Three-Flavored Crispy Seaweed Tofu and Gluten-Free Spicy Noodles with Tempeh (Pad Kee Mao) that are sure to please, Vegan Thai Kitchen shows readers how to easily recreate the flavors of Thailand in their own homes.
Vegan Thai Kitchen is available on Amazon* and wherever books are sold
About Sarah Jansala: Sarah Jansala is the co-founder and chef at Kati Portland, a vegetarian Thai restaurant, and the founder of The Pear, Juice Bar and Thai Veg Café, both of which are located in Portland, Oregon. She received her Doctor of Pharmacy from University of Tennessee, and also practices as a licensed retail pharmacist.
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