Pad See Ew — a vegan take on the classic Thai street food dish. Wide rice noodles, seitan “chicken,” and Chinese Broccoli sizzled in a wok with an addictive savory sauce.
Pad See Ew is undoubtedly one of my favorite Thai dishes (along side Pad Thai and Pad Kee Mao). Just like many other Thai stir-fries, Pad See Ew is actually relatively easy to make at home. Traditionally, the dish is not vegan as it is often made with fish sauce, eggs, among other animal protein choices (shrimp, beef, chicken). For my plant-based version, I am using vegan oyster sauce and fermented black bean sauce to mimic those complex umami flavors.
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Vegan “Chicken” Pad See Eew
Course: DinnerCuisine: ThaiDifficulty: Easy2
servings20
minutes10
minutesPad See Ew — a vegan take on the classic Thai street food dish. Wide rice noodles, seitan “chicken,” and Chinese Broccoli sizzled in a wok with an addictive savory sauce.
Ingredients
200 grams 200 wide rice noodles
200 grams 200 Chinese Broccoli (Gai Lan)
3 tablespoons 3 vegetable oil, for frying
4 cloves 4 garlic, finely minced
2 2 Thai chiles, minced
150 grams 150 seitan “chicken,” sliced
- Sauce
3 tablespoons 3 vegan oyster sauce, I used Lee Kum Kee’s
2 teaspoons 2 black bean sauce, I used Lee Kum Kee’s
2 tablespoons 2 light soy sauce
1 tablespoon 1 dark soy sauce
2 teaspoons 2 brown sugar
2 tablespoons 2 water
Directions
- Prepare the Noodles. Prepare dried wide rice noodles according to packaged directions (usually this involves soaking or boiling). Note: taste the noodles to make sure they are just slightly underdone, as you will be frying them again in the wok/pan. If using fresh wide rice noodles, skip the soaking/boiling step. Once prepped, toss the noodles in about 1 tablespoon of oil. Set aside.
- Prepare the Sauce. Combine vegan oyster sauce, black bean sauce, light soy sauce, dark soy sauce, brown sugar, and water.
- Make the Pad See Ew. Heat up a wok or a pan on high heat and swirl 2 tablespoons of oil around to even coat. Note: 2 tablespoons of oil seems like a lot, but ample oil is essential for the noodles to not stick together. Start by frying garlic and chiles until aromatic, about 30 seconds. Add Seitan “Chicken” and fry until lightly brown & charred, about 3-4 minutes. Add Chinese Broccoli (Gai Lan), followed by rice noodles and the prepared sauce. Note: drizzle the sauce down the sides of the wok for maximum flavor as it instantly boils. Gently toss and mix everything together by doing a scooping motion with your spatula. Continue to cook and allow everything to sit in the hot wok occasionally, so as to develop charred flavors. Once desired done-ness & flavor is reached, remove from the wok or pan. Enjoy warm.
Notes
- Choice of Protein: I also love using fried tofu (or bean curd) for this recipe. Check out my Vegan Pad Thai recipe for a reference.
I was looking for something to cook for my family and I came across this amazing blog… Everyone enjoyed this lovely recipe, congratulations to the chef!!
Looks incredible! Do you have any suggestions for a substitute to dark soy sauce that could be Gluten Free? I’m usually pretty good with finding the others. Thank you!
Hi CJ! I have the perfect substitute for you — look up tamari soy sauce. It’s a dark Japanese soy sauce that is made gluten free by default (but still check the labels!).
Hi! Could I use 3 TBSP of Liquid Aminos? Or should I use that and a light soy sauce?
Yes! I personally haven’t tried liquid aminos in this recipe but it should be a 1:1 substitute.