This is a delicious, quick, and extremely easy weeknight dinner. The traditional recipe has you add oyster sauce, and two different kinds of soy sauces but I wanted to keep this vegan and I also wanted to cut down the sodium. I also used organic baby bok choy in place of regular cabbage to change things up a bit.
So this is definitely not completely authentic, I should probably call it Pad See Ew-esque but still delicious. Hope you enjoy!
Vegan Pad See Ew
- 8 oz of wide rice noodles, about half of a regular package from your local grocery store
- 8 oz tofu
- 1 C brocolli
- 1 C napa cabbage/ bok choy
- 2 tbsp soy sauce
- 1-2 tbsp stir fry sauce
- 1 tbsp hoisin sauce
- 1-2 tsp sriracha, I added 2 next time I’ll add 1 as it was too spicy for my children to eat
- 2 tbsp oil
- 1/4- 1/2 C water
- 1 lime
- crushed cashews or peanuts and sesame seeds *to sprinkle on top (optional)
Place your rice noodles in a large enough bowl where they can lay flat. Boil water and pour over noodles and let sit. While letting the noodles sit, Heat 1 tbsp oil on medium high heat. Cut your tofu into cubes. Throw tofu into heated pan and cook 2-3 minutes each side until browned.
At this point you can either put your tofu in a separate bowl, or if you have enough room in your pan you can push it to the side.
Add 1 tbsp oil and reduce your heat to medium. Add your brocolli and napa cabbage (or bok choy), cook 1-2 minutes. Add your noodles and tofu back to the pan and stir. Then add all of the sauces and mix. Cook until your noodles are at desired consistency. Then top with crushed cashews or peanuts, sesame seeds, and serve with a slice of lime.
*If using my recipe, please give me credit. Thanks!*