Wide rice noodles charred in a hot wok with Chinese broccoli, egg, and a smoky sweet soy sauce, 100% meatless. ♡
This vegetarian pad see ew is the smoky sweet Thai noodle dish that finally matches my favorite takeout. Wide rice noodles stir fried with Chinese broccoli, a scrambled egg, and a sweet soy sauce that clings to every strand. For more ideas, see our Vegetarian Enchiladas.
100% meatless and ready in 20 minutes. The kind of dinner that makes a weeknight feel like a night out. Let’s make it together.
Ingredients
Vegetarian Pad See Ew
- 10 oz wide rice noodles, pad see ew style
- 3 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 2 large eggs, beaten
- 1 bunch Chinese broccoli, cut into 2 inch pieces
- 3 tbsp dark soy sauce
- 2 tbsp regular soy sauce
- 2 tbsp mushroom sauce or vegetarian oyster sauce
- 1 tbsp sugar
- 1 tsp white pepper
- 1 tbsp rice vinegar
How to Make Vegetarian Pad See Ew
- **Soak.** Cover rice noodles with hot tap water. Soak 10 minutes until pliable. Drain.
- **Sauce.** Whisk dark soy, regular soy, mushroom sauce, sugar, and white pepper in a small bowl.
- **Egg.** Heat 1 tbsp oil in a wok over high heat. Pour in beaten eggs and scramble 30 seconds. Transfer to a plate.
- **Broccoli.** Add remaining oil. Stir fry garlic 30 seconds. Add Chinese broccoli stems, cook 1 minute. Add leaves, cook 30 seconds.
- **Noodles.** Add drained noodles and sauce. Toss constantly 2 minutes until noodles absorb the sauce and char slightly.
- **Finish.** Return scrambled egg. Toss 30 seconds. Finish with rice vinegar. Serve immediately.
Why This Recipe Works
Soaking wide rice noodles in hot (not boiling) water for 10 minutes is the trick to perfectly tender noodles that do not turn to mush. Boiled noodles overcook in the wok, dry noodles stay tough. A gentle hot soak leaves them pliable and ready to finish cooking in the sauce.
Getting the wok ripping hot before adding the noodles is what delivers wok hei, the signature smoky charred flavor of Thai street food. Medium heat makes soggy steamed noodles. Screaming hot wok caramelizes the sugars in the sauce and sears the Chinese broccoli, delivering that restaurant edge.
Mixing dark soy sauce with regular soy and oyster sauce replacement (mushroom sauce works great for vegetarian) is what gives pad see ew its signature dark caramel color and deep savory flavor. Using regular soy alone gives you a pale, flat tasting dish. The trio is authentic Thai technique. For more ideas, see our Vegetarian Stuffed Shells.
Tips
- Soak rice noodles in hot tap water, not boiling. Boiling water overcooks them.
- Vegan swap: skip the egg, use vegan oyster sauce, the rest is plant based.
- Best eaten immediately. Rice noodles firm up in the fridge.
- Use a very hot wok for wok hei. High heat is non negotiable.
- Do not crowd the wok. Stir fry in batches if needed.
- Dark soy plus regular soy plus mushroom sauce creates the signature flavor.
Variations
- Add cubed pressed tofu for extra plant protein.
- Swap Chinese broccoli for regular broccoli or bok choy.
- Add chili flakes or Thai chilis for heat.
- Make it vegan by skipping the egg.
- Swap mushroom sauce for vegan oyster sauce.
- Add bean sprouts at the end for crunch.
Looking for more vegetarian ideas? Try our Vegetarian Chili or Vegetarian Breakfast Casserole next.
Common Mistakes to Avoid
- Boiling noodles: Soak in hot tap water only. Boiling water overcooks the noodles.
- Low wok heat: Use the highest heat possible. Wok hei requires screaming hot.
- Just soy sauce: Use dark and regular soy. Dark soy gives the signature caramel color.
- Crowded wok: Stir fry in batches. Crowded noodles steam instead of char.
Vegetarian Pad See Ew
Ingredients
Method
- **Soak.** Cover rice noodles with hot tap water. Soak 10 minutes until pliable. Drain.
- **Sauce.** Whisk dark soy, regular soy, mushroom sauce, sugar, and white pepper in a small bowl.
- **Egg.** Heat 1 tbsp oil in a wok over high heat. Pour in beaten eggs and scramble 30 seconds. Transfer to a plate.
- **Broccoli.** Add remaining oil. Stir fry garlic 30 seconds. Add Chinese broccoli stems, cook 1 minute. Add leaves, cook 30 seconds.
- **Noodles.** Add drained noodles and sauce. Toss constantly 2 minutes until noodles absorb the sauce and char slightly.
- **Finish.** Return scrambled egg. Toss 30 seconds. Finish with rice vinegar. Serve immediately.
Notes
Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.
