Pad See Ew Jay
Vegan PadSee Ew Traditional Thai monksare plant-based eaters, so vegan dishes are nothing new to Thai food. The lackof eggs in this version of pad see ew will make the pan a little sticky, so getyour pan very hot and keep the food moving. Don’t be scared to scrape bits offthe pan as the tofu and noodles are browning so they don’t burn.
Ingredients
MAKES: 4 SERVINGS
- 3 tbsp 45 ml Chinese sweet soy sauce
- 1 tbsp 15 ml vegetarian oyster sauce
- 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
- 1 tbsp 15 g white sugar
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 4 oz 112 g firm, unseasoned vacuum-packed tofu, sliced thin
- 2 cloves garlic minced
- 1½ cups 150 g broccoli florets
- 4 cups 480 g fresh rice noodles (store-bought or homemade from here)
- ½ tsp white pepper
Instructions
- Combine the Chinese sweet soy sauce, vegetarian oyster sauce, vegetarian fish sauce and sugar in a small bowl, mixing well to dissolve the sugar.
- Set aside.
- Heat the oil over high heat in a large skillet for about 1 minute.
- When you see the first wisps of white smoke, add the tofu and garlic and sauté for about 1 minute, or until the exterior of the tofu is lightly browned on the edges.
- Make sure to scrape any bits off the pan before they burn.
- Add the broccoli and noodles, tossing them constantly until the edges of the noodles begin to brown and the broccoli starts to turn dark green, 1 to 2 minutes.
- Add the sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
- Sprinkle with white pepper and serve immediately.