Try This— Vegetarian Pad See Ew (Thai Stir Fried Noodles)

Thai food is my go to for a quick and easy weeknight dinner. All you need is red curry paste, coconut milk, leftover veggies, and rice noodles and you’ve got yourself a delicious and hearty meal that cooks up in less than 15 minutes. But nothing, and I do mean nothing, comes close to the deliciousness that is Pad See Ew. I’ve tried, in vain, for years to make Pad See Ew at home. Real Pad See Ew has this unmistakable smoked flavor that comes from the oyster sauce the traditional recipe calls for. Alas, I’m a vegetarian, so I haven’t been able to really capture that flavor…until now. I think this may be the most perfect vegetarian Pad See Ew recipe I’ve ever tried. That, my friends, is what makes life beautiful. You must try this!

Homemade Vegetarian Pad See Ew


  • 1 egg, lightly beaten
  • 2 tbsp brown sugar
  • 2 tbsp vegetarian oyster sauce (find it here)
  • 2 tbsp dark soy sauce
  • 3 garlic cloves, crushed
  • 1 bunch bok choy, broccoli, or Chinese broccoli
  • vegetable oil
  • 2tbsp cornflour
  • 15 oz wide, flat rice noodles
  • 1 package firm tofu


  • Prepare the noodles according to packet instructions. Drain and set aside.
  • Place cornflour in a large shallow dish. Season with salt and pepper. Heat oil in a wok over high heat. Toss tofu in cornflour until coated. Shake off excess. Shallow-fry tofu for 3 to 4 minutes or until golden and crisp. Remove with slotted spoon. Drain on paper towel. Discard oil.
  • Meanwhile, in a bowl, combine sauce ingredients (soy sauce, oyster sauce, and brown sugar).
  • Put vegetable oil in your wok. Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavor.
  • When the oil is hot and the garlic is starting to turn golden, add the tofu and bok choy and stir fry for about 1 minute.
  • Move the tofu and bok choy to one side and crack in the egg, and scramble it. Don’t worry if some of it sticks to the wok, it will char as you continue cooking – you want that char-grilled flavor!
  • Combine the noodles, bok choy leaves, and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize, 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.

Just a couple of notes: Sometimes I just use whatever veggies I have on hand. Cook times for veggies vary, so just use your best judgment. Also, if you want the stalks of the bok choy to be more tender, you may want to separate the leaves from the stem and cook the stem a little bit longer before you add the tofu and separated leaves.

This dish is all about the sauce though, so be creative with the ingredients!!! The above recipe is just a guideline…or my best estimate for the proportions I used when I prepared it. If it’s too sweet for you, add more soy sauce and oyster sauce. If it’s too salty, add more sugar. You’ll get the hang of it and believe me, it’s sooooo worth it!

Image Source:  RecipeTin Eats

Try This—Tofu Bánh Mì (the vegetarian-friendly spin on the classic Vietnamese Sandwich )

I’m so excited to be sharing this recipe with you guys! Maybe you haven’t had the pleasure of eating a Bánh Mì yet. Maybe you’ve never heard of the deliciousness that is this Vietnamese sandwich. Maybe you’ve had the pulled pork version, but since you’ve gone vegetarian you’ve been denied of Bánh Mì glory. Either way, I have the perfect recipe to remedy your Bánh Mì woes.

A while back I shared a tofu bacon, lettuce, and tomato sandwich recipe that, up until now, I thought was everything. I still love a good T-blt, but this bánh mì is giving me life! It’s a little bit spicy, a little bit crunchy, a little bit sweet, and a little bit crisp. It’s just perfect. After some experimentation with how I prepared the tofu, I’m pretty sure I’ve got the balance right. You soooooo need to try this!

There are a lot of Bánh Mì recipes out there and each one I’ve seen forgets a crucial step that, to me, takes away from the overall texture of the tofu in the finished dish. I absolutely always freeze and then thaw the tofu before making my Bánh Mì. This step is crucial. Freezing and then thawing your tofu will change it’s texture making it easier to work with and making the marinade absorb better.

Tofu Bánh Mì


1 package extra-firm tofu, pressed
1 large carrot, shredded
3 tbsp rice vinegar
6 tbsp sugar
¼ cup butter, at room temperature, or mayonnaise
1 tbsp Sriracha sauce
⅓ cup soy sauce
1 medium yellow onion, sliced thin
1½ tsp black pepper
1 baguette
1 cup fresh cilantro leaves
½ small cucumber, cut into strips
2 medium fresh jalapeños, seeded and cut into thin strips


  • Begin by pressing the excess water from the tofu, slice it, and then freeze it overnight
  • In the morning, place the tofu in the refrigerator to thaw it
  • Combine the shredded carrot, 2tbsp of the rice vinegar, 1 tbsp of the sugar, and a large pinch of salt in a mixing bowl. Cover and refrigerate.
  • In separate bowl, whisk together the mayonnaise and the Sriracha
  • Put the remaining 5 tbsp of sugar and 1 tablespoon water in a large skillet over medium-low heat
  • Cook the sugar/water until the sugar somewhat melts into a golden brown, gooey consistency (about 10 minutes)
  • Slowly add in the soy sauce and then add the onion.
  • Cook, stirring often, until the onion is tender (about 8 to 10 minutes)
  • Add the thawed tofu and the black pepper
  • Cook the tofu until it has absorbed most of the sauce, turning it occasionally (about 15 minutes)
  • Stir in the remaining 1 tablespoon rice vinegar and remove from the heat.

To Assemble Your Sandwich

  • Slice the baguette and remove some of the inner part of the bread.
  • Spread the Sriracha mayo on the bottom half of the baguette
  • Arrange your tofu on the baguette
  • Drain the carrot mixture and add the cilantro, sliced cucumber, and the jalapeños
  • Enjoy!

Images: Lazy Cat Kitchen