This vegan pad see ew is a plant-based version of the Thai favourite! Rice noodles, vegetables, and chewy tofu are tossed with a sweet, savoury, and slightly tangy sauce for a restaurant-style meal at home.
Going to a Thai restaurant is a tricky proposition for vegans. Even the menu items that look vegan often have shrimp paste or oyster sauce or some other hidden non-vegan ingredient in them. Luckily, you can make a lot of your favourite Thai dishes at home and then there’s no doubt that they’re plant-based!
I’ve shared Vegan Pad Thai , Quick and Easy Thai Green Curry , and Thai Peanut Sauce in the past, and today I’m sharing another classic Thai dish: pad see ew. Or, vegan pad see ew, to be exact. This is a dish that’s a staple in Thai restaurants (although you might also see it labeled as pad siew or phat see-ew), and it’s a little bit like pad Thai, with a more savoury flavour to it.
This vegan pad see ew pairs rice noodles with a salty, soy-based sauce, chewy pan-fried tofu, broccoli, mushrooms, and plenty of garlic. It’s all stir-fried together until the flavours meld, then you garnish it with your choice of toppings—crushed peanuts, sesame seeds, green onions, or whatever else you like on your pad see ew!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tofu:
- Soy sauce – Tamari, liquid aminos , or coconut aminos can all be used instead.
- Sesame oil
- Chili oil
- Peanut oil – Or another high-heat cooking oil.
- Extra-firm tofu – Press the tofu to get the excess liquid out. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut sugar – Dark brown sugar works too.
Vegan pad see ew sauce:
- Vegan “oyster” sauce
- Soy sauce – Again, tamari, liquid aminos, or coconut aminos can be substituted.
- Rice wine vinegar – Cooking sake is a good alternative.
- Coconut sugar
- Ground white pepper – White pepper has a very different flavour profile compared to black pepper. I don’t recommend substituting it!
- Corn starch – To thicken the sauce.
Noodles:
- Water
- Pad Thai rice noodles – Traditionally, pad see ew is made with thick, flat rice noodles, but these aren’t as widely available as pad Thai noodles, so that’s what I’ve used here.
- Sesame oil
- Peanut oil
- Garlic – You can substitute 3 teaspoons of garlic powder, but fresh garlic is best.
- Ginger – 1 teaspoon of ground ginger works too.
- Dried red chilis – Red pepper flakes are a good substitute; you can also omit this for a milder pad see ew.
- Broccoli florets
- Button mushrooms – Or simply use white mushrooms.
- Crushed peanuts – To crush the peanuts, place them in a zip-top bag and whack them a few times with a rolling pin .
- Green onions – For garnish.
- Black and white sesame seeds – Also for garnish.
What Is Vegan Oyster Sauce?
Vegan “oyster” sauce is a plant-based alternative to traditional oyster sauce, which is made from oysters. Vegan oyster sauce has a similar savoury, slightly sweet flavor without the use of animal products; the exact ingredients vary from one brand to the next, with some containing oyster mushrooms or shiitakes, while others are soy-based or flavoured with mushroom extracts.
You can buy vegan oyster sauce or make it yourself. If you’re in a pinch, you can substitute soy sauce with enough coconut or brown sugar to make it sweet.
How to Make Vegan Pad See Ew
If you want to get a head start on making your vegan pad see ew, you can make the noodles, sauce, or tofu (or all three!) in advance so they’re ready to go when you’re about to start cooking.
Cook the noodles. Boil the noodles in a large pot set over medium heat, according to the package instructions. Drain and toss the noodles in sesame oil to keep them from sticking.
Marinate the tofu. Whisk the soy sauce, sesame oil, and chili oil in a small bowl. Arrange the tofu in an even layer in a shallow baking dish or container. Pour the sauce over the top; chill for at least one hour.
Cook the tofu. Heat the peanut oil in a large skillet or wok set over medium heat. Carefully place the tofu in the hot oil; reserve the marinade and sprinkle half of the coconut sugar over the tofu. Cook for 2 to 3 minutes, or until the bottoms are just beginning to brown. Flip the tofu and sprinkle with the remaining sugar; cook for another 2 to 3 minutes. Flip the tofu one last time and cook for another minute to caramelize the sugar, then pour in the leftover marinade (if any). Cook the tofu for another 2 to 3 minutes, or until the sauce is absorbed. Remove from heat.
Make the sauce. Whisk the sauce ingredients in a small bowl until well-combined.
Cook the aromatics. Warm the peanut oil in the pan over medium heat. Add the garlic, ginger, and dried chilis. Stir and cook for 1 to 2 minutes, or until fragrant.
Add the vegetables. Stir the broccoli into the pan and cook for 3 to 4 minutes or until crisp. Add the mushrooms and stir; cook for 4 to 5 minutes, or until the mushrooms are tender.
Add the noodles. Transfer the noodles to the pan with the sauce. Cook for 6 to 8 minutes, or until the sauce thickens.
Serve. Remove the pan from the heat. Serve vegan pad see ew warm, topped with the pan-fried tofu, crushed peanuts, sesame seeds, and green onions.
Tips for Success
Here are a few additional pointers for perfect vegan pad see ew.
- Keep the noodles from sticking. Once you add the noodles, stir often to keep them from sticking to the bottom of the pan. Use a non-stick pan if you have one.
- Don’t overcook the noodles. They should still have a slight bite when finished boiling because they’ll continue cooking once you add them to the pan with the sauce.
- Use fresh garlic and ginger. This will give you the most authentic flavour.
Variations
Like most stir-fried noodle dishes, vegan pad see ew is easy to customize to your own tastes and preferences. As long as you keep the proportions more-or-less the same, feel free to make simple ingredient swaps. Here’s some inspiration:
- Use frozen veggies. No prep needed! Plus, frozen broccoli will cook up softer than fresh if you prefer less of a crunchy-crisp texture.
- Add tempeh. Cut it into cubes and use that instead of tofu.
- Try different vegetables. Bok choy, baby corn, bell peppers, or whatever you happen to have on hand in the refrigerator.
How to Store Leftovers
Leftover vegan pad see ew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of soy sauce or vegetable broth until warmed through, or just heat it up in the microwave.
Can This Recipe Be Frozen?
You can freeze leftover vegan pad see ew for up to 3 months, but note that the texture may change; the noodles are likely to break apart after freezing, thawing, and reheating. Thaw in the refrigerator overnight, then heat according to the instructions above.
Ingredients
For the tofu:
- 2 to 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon chili oil
- 2 tablespoons peanut oil
- 12 ounces extra firm tofu , cut into ½" slices
- 2 teaspoons coconut sugar
For the sauce:
- 4 tablespoons vegan “oyster” sauce
- 4 tablespoons soy sauce
- 3 teaspoons rice wine vinegar
- 3 teaspoon coconut sugar
- ⅛ teaspoon ground white pepper
- ½ teaspoon corn starch
For the noodles:
- Water , for boiling
- 3.5 ounces pad Thai rice noodles
- 2 teaspoons sesame oil
- 4 tablespoons peanut oil
- 2 tablespoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 3 dried red chilis , whole
- 1 ½ cups broccoli florets
- 2 ½ cups button mushrooms , cut into ¼" slices
- Crushed peanuts , for garnish
- Chopped green onions , for garnish
- Black and white sesame seeds , for garnish
Instructions
- Cook the noodles. Fill a large pot with water. Heat it over medium heat. Cook the noodles according to package instructions. Strain them and gently toss them in sesame oil. Set them aside.
- Marinate the tofu. Whisk the soy sauce, sesame oil, and chili oil in a small bowl until well combined. Place the tofu in a container, trying not to overlap the slices too much. Pour in the soy sauce mixture. Spoon excess sauce over the tofu. Refrigerate it for at least 1 hour.
- Cook the tofu. Heat the peanut oil in a large pan over medium heat. Add the tofu slices and reserve the marinade. Sprinkle half of the coconut sugar over the tofu. Let it cook for 2-3 minutes or until slightly browned. Carefully flip over the tofu and sprinkle with the remaining coconut sugar. Cook it for another 2-3 minutes. Flip it over one last time and cook it for another minute to caramelize the sugar. Add the leftover marinade (if any). Cook the tofu for another 2-3 minutes or until most of the sauce is absorbed. Remove it from the heat and set it aside.
- Make the sauce. Whisk the vegan “oyster” sauce, soy sauce, rice wine vinegar, coconut sugar, ground white pepper, and corn starch until well combined. Set it aside.
- Cook the garlic. Add the peanut oil to the pan over medium heat. Add the garlic, ginger, and dried chilis. Stir well and let them cook for 1-2 minutes or until fragrant.
- Add the veggies. Toss the broccoli into the pan. Stir fry it, stirring occasionally, for 3-4 minutes or until crisp. Add the mushrooms and mix everything together. Cook for 4-5 minutes or until softened.
- Add the noodles. Transfer the noodles into the pan. Pour in the prepared sauce and stir gently to combine. Cook the noodles for another 6-8 minutes or until the sauce thickens.
- Serve. Remove them from the heat. Serve warm and top them with tofu, crushed peanuts, sesame seeds, and green onions.
Notes
Vegan Pad See Ew
Ingredients
For the tofu:
- 2 to 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon chili oil
- 2 tablespoons peanut oil
- 12 ounces extra firm tofu cut into ½" slices
- 2 teaspoons coconut sugar
For the sauce:
- 4 tablespoons vegan “oyster” sauce
- 4 tablespoons soy sauce
- 3 teaspoons rice wine vinegar
- 3 teaspoon coconut sugar
- ⅛ teaspoon ground white pepper
- ½ teaspoon corn starch
For the noodles:
- Water for boiling
- 3.5 ounces pad Thai rice noodles
- 2 teaspoons sesame oil
- 4 tablespoons peanut oil
- 2 tablespoons finely chopped garlic
- 2 teaspoons finely chopped ginger
- 3 dried red chilis whole
- 1 ½ cups broccoli florets
- 2 ½ cups button mushrooms cut into ¼" slices
- Crushed peanuts for garnish
- Chopped green onions for garnish
- Black and white sesame seeds for garnish
Instructions
- Cook the noodles. Fill a large pot with water. Heat it over medium heat. Cook the noodles according to package instructions. Strain them and gently toss them in sesame oil. Set them aside.
- Marinate the tofu. Whisk the soy sauce, sesame oil, and chili oil in a small bowl until well combined. Place the tofu in a container, trying not to overlap the slices too much. Pour in the soy sauce mixture. Spoon excess sauce over the tofu. Refrigerate it for at least 1 hour.
- Cook the tofu. Heat the peanut oil in a large pan over medium heat. Add the tofu slices and reserve the marinade. Sprinkle half of the coconut sugar over the tofu. Let it cook for 2-3 minutes or until slightly browned. Carefully flip over the tofu and sprinkle with the remaining coconut sugar. Cook it for another 2-3 minutes. Flip it over one last time and cook it for another minute to caramelize the sugar. Add the leftover marinade (if any). Cook the tofu for another 2-3 minutes or until most of the sauce is absorbed. Remove it from the heat and set it aside.
- Make the sauce. Whisk the vegan “oyster” sauce, soy sauce, rice wine vinegar, coconut sugar, ground white pepper, and corn starch until well combined. Set it aside.
- Cook the garlic. Add the peanut oil to the pan over medium heat. Add the garlic, ginger, and dried chilis. Stir well and let them cook for 1-2 minutes or until fragrant.
- Add the veggies. Toss the broccoli into the pan. Stir fry it, stirring occasionally, for 3-4 minutes or until crisp. Add the mushrooms and mix everything together. Cook for 4-5 minutes or until softened.
- Add the noodles. Transfer the noodles into the pan. Pour in the prepared sauce and stir gently to combine. Cook the noodles for another 6-8 minutes or until the sauce thickens.
- Serve. Remove them from the heat. Serve warm and top them with tofu, crushed peanuts, sesame seeds, and green onions.
Notes
Nutrition
Vegan Pad See Ew https://jessicainthekitchen.com/vegan-pad-see-ew/ March 9, 2023
Congri, or Cuban rice and black beans, is a satisfying vegan meal that’s packed with flavour and nutrition. It’s also budget-friendly—you might even have all of the ingredients in your pantry right now!
A lot of people are under the impression that a vegan diet is expensive. And sure, if you fill your grocery cart with all those pricey meat substitutes, it can be! But being vegan can also save you money on groceries. Dishes like Marinated Tofu , Jamaican Rice and Peas , and BBQ Chickpea Tacos are affordable, easy, and delicious. This Cuban congri is another example!
What Is Congri?
Congri is a traditional Cuban dish made with black beans and rice. (Not to be confused with congee , a Chinese porridge also made with rice.) It’s traditionally served as a side dish, but with both rice and beans, it’s a complete protein on its own, so you can totally make a meal out of it.
Congri is super easy—and surprisingly delicious given the simplicity of its ingredients. The key components are black beans and long-grain rice, which provide the protein and carbohydrates for a satisfying meal. Then onions, red bell peppers, garlic, cumin, and a bay leaf are all you need for lots of savoury flavour!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable oil – You can also use canola, corn, or olive oil.
- White onion – Yellow onion will work too.
- Garlic – Fresh garlic is best, but you can substitute 4 teaspoons of garlic powder.
- Red bell pepper – Yellow or orange can be used for a similar flavour, or substitute a green bell pepper for a bit less sweetness.
- Ground cumin
- Canned black beans – Reserve the liquid, then rinse the beans. Alternatively, you can cook dried black beans and reserve the cooking liquid.
- Long-grain white rice
- Bean broth – AKA the liquid from the beans. If you accidentally discard it, you can blend 1/4 cup black beans in 2 cups of vegetable broth and use this instead.
- Bay leaf
- Salt
What’s the Difference Between White Rice and Long Grain White Rice?
White rice is a type of rice that has been milled and polished, removing the outer husk and bran layers. Long-grain white rice is a specific type of white rice; it has an elongated kernel that makes it cook up fluffy, rather than sticky. Congri is best made with long grain white rice, although brown rice can be substituted if you’d like; just don’t use a a short grain white rice like sushi rice or arborio.
How to Make Congri
Making congri is simple—in fact, most of the cooking time is hands-off! Here’s what you’ll need to do.
Cook the aromatics. Heat the oil in a large pot set over medium heat. Stir in the onions and cook for 5 to 6 minutes, or until they’re soft and fragrant. Add the garlic and cook for another 2 minutes, stirring frequently.
Add the next 4 ingredients. Stir the red bell peppers into the onion mixture and cook for 4 to 5 minutes, or until they’re tender. Stir in the cumin and season with salt to taste, then add the beans and rice.
Add the liquid. Pour in the bean broth and add the bay leaf. Stir and season with more salt to taste, then raise the heat to high and bring the mixture to a boil.
Let it simmer. Reduce the heat to medium-low and cover the pot. Cook the rice for 15 to 20 minutes (or the time indicated on the package), until all of the liquid is absorbed.
Fluff the rice and serve. Remove the pot from the heat, but leave the lid on. Let the congri rest for another 15 to 20 minutes, then fluff with a fork and serve.
Tips for Success
These additional tips and hints will help you make perfect vegan congri.
- Adjust the amount of liquid, if necessary. Check the rice package instructions for the correct amount of liquid. Most call for 2 1/4 cups.
- Use a non-stick pot. To keep the rice from sticking to the bottom of your pan, use a non-stick pot; if you don’t have one, a well-seasoned cast iron pot will work, too.
- Let it steam. Although it might be tempting to dig in the minute you remove the pot from the heat, it’s important you give the rice time to finish steaming in its residual heat. This will help it absorb excess moisture so it has a soft, fluffy texture instead of being water-logged.
Variations
The beauty of congri is its simplicity, but you can still give it a few tweaks to make it your own. Here’s some inspiration:
- Add more beans. Make your congri even more filling by adding an extra 1/2 cup of beans.
- Add extra protein. Vegan chorizo or another spicy plant-based sausage is a delicious addition to congri. Crumble it up and stir it in after you take the pot off the heat, but before you leave it to sit and steam.
- Make it spicy. Add 1/4-1/2 finely chopped jalapeño to the onions and bell peppers as they’re cooking to give your rice a spicy kick.
Serving Suggestions
I love congri as a simple dinner, but if you want to serve it as a side, try pairing it with:
- Crispy Cauliflower Tacos with Chipotle Crema
- The Best Vegan Enchiladas
- Vegan Crunchwrap Supremes
- Jamaican Jerk Tofu
How to Store Leftovers
Store leftover congri in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water or broth and heat in the microwave or on the stovetop over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes, congri can be frozen for up to 3 months. Transfer it to an airtight container or freezer bag; when you’re ready to reheat it, let it thaw in the refrigerator overnight and then warm it up according to the instructions above.
Ingredients
- 1 tablespoon vegetable oil
- ⅔ cup diced white onion
- 1 ½ tablespoons finely chopped garlic
- ¾ medium red bell pepper , diced
- ¼ teaspoon ground cumin
- 1 cup canned black beans , drained and rinsed but the liquid should be reserved
- 1 cup long-grain white rice , uncooked
- 2 ¼ cups bean broth , In case you accidentally discarded it you can blend 1/4 cup black beans in 2 cups veggie broth and use this instead.
- 1 bay leaf
- Salt , to taste
Instructions
- Cook the onions. Heat the oil in a large pot over medium heat. Add the onions and stir. Let them cook for 5-6 minutes or until soft and fragrant. Add the garlic, mix well, and cook for another 2 minutes.
- Add the peppers. Throw the red bell peppers into the pan and cook them for 4-5 minutes or until just tender. Stir in the cumin and season with salt to taste.
- Add the beans. Gently stir the beans into the mixture. Place the rice in the pot.
- Pour in the liquid. Add the bean broth and bay leaf. Stir once or twice to mix the ingredients in the pot. Season with more salt to taste. Raise the heat to high and bring the mixture to a boil. Check your package instructions for the correct amount of liquid you should be adding depending on the type/brand you’re using. Most kinds will work with 2 1/4 cups, but always check your package instructions to make sure.
- Let it simmer. Immediately reduce the heat to medium-low and cover the pot. Cook the rice according to package instructions. It should be about 15-20 minutes or until all of the liquid is absorbed.
- Fluff the rice. Remove the pot from the heat. Leave the lid on and let the rice rest for another 15-20 minutes. Remove the lid and use a fork to gently fluff up the rice. Serve warm and enjoy.
