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Vegetarian Pad See Ew – Stir Fried Thai Rice Noodles with Bok Choy, Eggs, and the most delicious sauce! A healthy, protein-rich, and quick Thai noodle dish!
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Pad See Ew is a popular stir-fry noodle dish with rice noodles, bok choy (or Chinese broccoli), eggs, and a delicious sauce. It’s an authentic Thai dish with the most delicious flavors that leaves you feeling satisfied and happy.
Pad See Ew Noodles are widely available in Thai restaurants. However, unfortunately, it’s often served with meat. This Pad See Ew recipe is vegetarian and can even be prepared vegan (omit the eggs or replace them with tofu).
The rice noodles are cooked and literally soaked in a salty stir-fry sauce, mainly made with soy sauce and vegetarian oyster sauce (the original recipe uses fish sauce and oyster sauce). This causes the rice noodles to caramelize slightly and become incredibly flavorful.
I am a huge fan of this Thai noodle dish as it comes so easily together, is rich in protein, healthy, gluten-free, and utterly delicious!
Hint: Serve with this Asian Cucumber Salad!
Pad See Ew | Pad Kee Mao | Pad Thai
This gluten-free noodle dish is very similar to Pad Kee Mao (Thai Drunken Noodles), yet both aren’t as popular (which doesn’t mean less delicious 😉) as Pad Thai Noodles.
- Pad See Ew – Made with only bok choy or Chinese broccoli as veggies and egg. Can be prepared with extra protein such as vegan chicken or tofu.
- Pad Kee Mao (Thai Drunken Noodles) – Made with much more vegetables and Thai Basil. No eggs in this recipe! Also, this dish is the spiciest of all three.
- Pad Thai – Made with bean sprouts, tofu, and eggs! Uses smaller rice noodles. Pad Thai’s sauce is very different from the others, sweet-sour made with tamarind paste. Is topped with crushed peanuts.
Ingredients
See recipe card for quantities.
- Rice Noodles → Use wide rice noodles or Pad Thai Rice Noodles! Prepare them according to the package instructions. If you can get a hand on fresh wide rice noodles, pick those or even make your own!
- Vegetables → Bok Choy, Garlic, Ginger! The original recipe uses Chinese broccoli (gai lan), which can be hard to get depending on where you live. Therefore, bok choy is the best alternative.
- Eggs → Scrambled eggs as protein! Feel free to omit or substitute with tofu for a vegan version of this dish.
- Pad See Ew Sauce → This Asian stir-fry sauce turns those noodles into a flavor-packed noodle dish!
- Regular Soy Sauce, Rice Vinegar (or Mirin), Sugar
- Dark Soy Sauce → Often used for adding color and flavor to Asian dishes. It’s made of soy sauce, caramel color, and sugar. It’s a tad thicker, darker, and slightly sweeter than regular soy sauce. Available at the Asian market! Can be substituted with soy sauce, although this won’t give your Thai noodles such an intense color.
- Vegetarian Mushroom Stir-Fry Sauce → Mushroom Sauce is the vegetarian alternative to the oyster sauce and is very popular for seasoning any Asian meal. It consists mainly of soy sauce and mushroom extract, which makes for an exquisite flavor. You can buy it in every Asian grocery store. 😉
Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Soak rice noodles according to the package instructions.
- Mix all ingredients for the sauce in a small bowl.
- Heat a wok with one tablespoon oil. Add garlic and ginger, sauté for one minute.
- Add bok choy stems and stir fry for another minute. Push everything to one side, crack in eggs, and scramble until cooked. Remove from the wok and set aside.
- Add one tablespoon of oil along with the rice noodles and sauce to the wok, stir-fry over high heat for 2 minutes or until noodles softened.
- Add bok choy leaves, vegetables, and scrambled egg back in.
- Toss to combine and serve immediately!
Variations
- Spicy – add red chili oil or sriracha sauce!
- Deluxe – sprinkle with sesame seeds and freshly chopped scallions!
- Vegan Pad See Ew – omit the eggs! If you like to add some plant-based protein, prepare tofu according to this tofu stir fry recipe and add it at the last step in the recipe!
- Extra Protein – cook 7oz (200g) vegan chicken with 1 tablespoon of the sauce and add it to the noodles!
Storage
Store noodles in an airtight container in the fridge. Good for 3 days.
Reheat in a wok or microwave. If the noodles seem to be dry, add some water when reheating them in a wok.
More Asian Noodle Recipes You’ll Love
- Vegetarian Pad Thai
- Thai Drunken Noodles
- Vegetable Lo Mein
- Vegetable Yaki Udon
- Udon Stir Fry with Broccoli & Shiitake
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📖 Recipe
Pad See Ew
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Ingredients
Thai Noodles
- 7 oz (200 g) wide rice noodle
- 2 tbsp oil separated
- 2 cloves garlic finely sliced
- ½ inch piece (1 cm) ginger minced
- 2 bok choy roughly chopped, stems and leaves separated (Note 1)
- 2 organic eggs
Sauce
- 2 tbsp dark soy sauce (Note 2)
- 1 tbsp mushroom sauce (Note 3)
- 1 tbsp water
- ½ tbsp soy sauce
- ½ tbsp rice vinegar
- 2 tsp brown sugar
Instructions
- Soak rice noodles according to the package instructions.
- Mix all ingredients for the sauce in a small bowl.
- Heat a wok with one tablespoon oil. Add garlic and ginger, sauté for one minute.
- Add bok choy stems and stir fry for another minute. Push everything to one side, crack in eggs, and scramble until cooked. Remove from the wok and set aside.
- Add one tablespoon of oil along with the rice noodles and sauce to the wok, stir-fry over high heat for 2 minutes or until noodles softened.
- Add bok choy leaves, vegetables, and scrambled egg back in. Toss to combine and serve immediately!
Notes
- Bok Choy:Â Use Chinese broccoli or broccoli (has to be cooked a little longer) instead of bok choy.
- Dark Soy Sauce is made of soy sauce, caramel color, and sugar. It’s thicker, darker, and slightly sweeter than regular or light soy sauce and is often used for adding color and flavor to dishes. You can buy it at the Asian market. Substitute with regular soy sauce, although this won’t give your noodles such an intense color.
- Mushroom sauce is the vegetarian pendant to oyster sauce and can be bought in any Asian grocery store (other names: “Mushroom Vegetarian Stir-Fry Sauce, Vegetarian Stir-Fry Sauce, or Mushroom Soy Sauce“).
- Vegan Pad See Ew: Omit the eggs! If you like to add some plant-based protein, prepare tofu according to this tofu stir fry recipe and add it at the last step in the recipe!
- Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
