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.
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.