Pad see ew is a pretty simple Thai street food dish, made with stir-fried rice noodles in a rich soy-based sauce. Much of it’s flavor comes from the charring and caramelizing that happens when it’s cooked using super high heat. In this recipe we’re doing our best to recreate the cooking process used by Thai street vendors to give it that trademark smoky, salty, savory and slightly sweet flavor. Traditional pad see ew is made with a few non-vegan ingredients including oyster sauce, eggs, and meat. Our vegan version makes a few simple swaps to keep the recipe free of animal products. Read on to find out how it’s done! Tip: You’ll need a good nonstick cooking surface for your tofu. If your wok isn’t up for the job, consider cooking the tofu in a separate vessel, such as a nonstick or cast iron skillet. Start by cooking your noodles according to the package directions. Cook them just until they’re al dente, if possible. Tip: Stop stir-frying for a few seconds every so often, letting the mixture sit and cook continuously on the hot surface. This will give you lots of those little charred and caramelized bits, which will add lots of smoky flavor to your pad see ew.
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