Vegetarian Thai Noodles, also known as Pad See Ew, in a wok ready to be served.
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5 from 3 votes

Vegetarian Thai Noodles (Pad See Ew)

A vegan / vegetarian version of Pad See Ew, one of the most popular Thai Street foods. Other than omitting the egg and chicken, the sauce has been amended to omit oyster sauce. Very authentic flavour! You can substitute the Chinese broccoli for other leafy Chinese greens, such as pak choy or bok choy. Or other vegetables too - just be sure to cook them in order of how long they take to cook, starting with the vegetables that take the longest. Once you start cooking, it only takes a few minutes so make sure you have the ingredients and sauce beside the stove, ready to toss in.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Noodles, Stir Fry
Cuisine: Asian, Thai
Servings: 2 - 3
Author: Nagi | RecipeTin Eats

Ingredients

Noodles

  • 8 oz / 200g rice stick noodles

Sauce

  • 2 tbsp kecap manis (see notes for substitutes)
  • 2 tbsp hoisin
  • 2 tsp soy sauce
  • 2 tsp white vinegar
  • 2 tsp honey
  • 2 tbsp water

Stir Fry

  • 2 tbsp peanut or vegetable oil
  • 2 cloves garlic , minced
  • 1 brown or white onion , halved and sliced into 1/4" / 1/2cm slices
  • 5 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

Instructions

  • Pour bowling water over noodles in a large bowl (or pot) and set aside for 5 minutes, and drain when ready.
  • Meanwhile, combine sauce ingredients.
  • Mince the garlic straight into the wok with the oil. Place wok on high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
  • When the oil is hot and the garlic is starting to turn golden, add the onion and Chinese broccoli stems and stir fry for a couple of minutes until they start to char (you want the char grilled flavour).
  • Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
  • Serve immediately.

Notes

1. Kecap Manis is thicker and sweeter than normal soy sauce, and has a more complex flavour. It is available in Asian grocery stores and in the asian section of some large supermarkets. Sweet dark soy sauce is also suitable. Otherwise, to make your own substitute, use 1 1/2 tbsp soy sauce with 1 tbsp honey instead of 2 tbsp sweet soy sauce.
2. If you can't find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. You can also add other vegetables if you wish.
3. This recipe is also great with tofu.
4. You can use other noodles if you want, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.