Pad See Ew – Vegan & Gluten-Free
I remember when Thai Express first opened in our neighborhood and my children were obsessed. Their hands-down favourite was always the Pad See Ew. We travelled far and wide but there always seemed to be a Thai express close by. Honestly, they’ve saved me on many occasions while trying to buy time between school and football practice. Thank you Thai express! Being a lover of this Thai street food classic myself, I decided it was high time I create an easy vegan gluten free pad see ew recipe that could be whipped up on a busy week night, or lazy weekend afternoon.
It seems the hardest part of this vegan pad see ew recipe was how to make pad see ew gluten free. After searching high and low for a gluten-free sweet soy sauce, I threw the towel in and opted for hoisin instead. Happy to report it works very well here, and it’s apparently much easier to come by gluten-free hoisin than sweet soy. Although the ingredients in this dish aren’t wildly authentic (let’s be real… Thai Express is pretty far from authentic as well, LOL!), they are easy to source and close enough to the real thing for this family!
If you are bored, why don’t you let us know how your pad see ew turned out on our FB Page. We always appreciate your feedback and love the pictures you post! While I have you here and since you have a taste for Asian cuisine, why don’t you give our Sweet and Spicy Stir Fry a try! It’s certainly not traditional but it is Asian restaurant inspired.
Pad See Ew - Vegan & Gluten-Free
Ingredients
Pad See Ew Sauce
- 1/4 cup soy sauce
- 1/4 cup hoisin
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp arrowroot powder
Noodle Dish
- 1 pkg wide rice noodles
- 1/2 cup crumbled firm tofu
- 1 1/2 tbsp oil - I used grapeseed
- 2 heads baby bok choy - chopped
- 2 cups Chinese broccoli
- 2 cloves garlic - sliced or minced
- Crushed roasted salted peanuts & fresh sprouts for garish
Instructions
Pad See Ew Sauce
- In a bowl, whisk all ingredients together and set-aside.
Noodle Dish
- In a large pot, bring a pot of lightly salted water to boil and cook rice noodles only until al dente. Do not over cook, as you'll be adding them to the wok/skillet and don't want them to become mushy.
- Put a wok or large skillet over med-high heat and add 2 tablespoons of oil.
- Once hot, add garlic and tofu crumble. Stir frequently until fragrant (about 3-4 min).
- Toss in boy choy and broccoli and cook until softened and wilted (about 5 min).
- Lower heat and add the noodles and pour in sauce. Toss until well coated. Gently stir noodles and allow sauce to thicken for 1-2 minutes.
- Remove from heat and divide into bowls. Top with crushed peanuts and fresh sprouts.
Notes
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
