Vegan Pad See Ew (gluten free)


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This Vegan Pad See Ew is a savory, garlicky noodle dish with fresh Chinese broccoli, creamy silken tofu and a delicious soy-based sauce. A healthy and easy version of your favorite take-out order!

Pad See Ew Veggiekins Blog

Pad See Ew is a beloved Thai dish of stir-fried noodles. Actually, the name means “fried soy sauce” and you can find it at casual restaurants and street vendors. Usually, it’s made with wide, chewy and flat rice noodles. The noodles soak up a deliciously savory sauce made from soy, fish sauce, vinegar and sweetener. Often, there’s a crunchy green veggie and some kind of protein.

In this vegan version of Pad See Ew, I use Chinese broccoli stems for the veggie and silken tofu for the eggy texture. This healthier gluten-free version has all the rich, caramelized flavor of traditional Pad See Ew, without added sugars or animal products.

How to Make Vegan Pad See Ew

Like most stir fry recipes, this dish comes together in one pan. You want to make sure the skillet gets nice and hot before you start cooking. Then, things come together very fast. I highly recommend having all of the prep work done and ingredients measured before you start cooking.


Pad See Ew Veggiekins Blog

Start by sauteing the broccoli stems until they’re crisp-tender and vibrantly green. Then, if you’re using the egg or silken tofu, quickly scramble that until it takes on a bit of color. Finally, toss the cooked rice noodles in with the sauce and combine everything until the sauce is thick, caramel-colored and coats everything well.

Ingredient Notes

Here’s what you need to make this pad see ew:

  • Flat rice noodles. Cook the noodles according to package instructions before you start your stir-fry.
  • Garlic. This is essential for the flavor of your savory sauce.
  • Chinese broccoli. If you can’t find Chinese broccoli, regular broccoli or another hearty green will also work.
  • Silken tofu or vegan egg. You can omit this if you want, but I love the creamy, eggy texture in the stir-fry.
  • Oil. Use avocado or canola oil, or other neutral oil of choice.
  • Soy sauce or coconut aminos. You can also use tamari for gluten-free.
  • Vegan fish sauce. This is optional, and if you’re not vegan, you can use regular fish sauce.
  • White vinegar. You can also use rice wine vinegar.
  • Coconut sugar. Just a touch of sweetness rounds out the savory sauce. You can also use regular sugar.

Adding Protein to Pad See Ew

You can easily turn this easy Thai stir fry into a high-protein meal by adding your favorite vegan protein. Stir-fried vegan “chicken” is a classic with pad see ew. You could also make crispy pan-seared tofu, tempeh, or another plant-based protein.


You can easily make this noodle dish for meal prep. Store leftovers in an airtight container in the fridge for up to four days. You can reheat it on the stove in a skillet or in the microwave, just before serving.

More Asian Vegan Noodle Dishes

If you make this Vegan Pad See Ew, let me know what you think with a comment below!

Pad See Ew (vegan, gluten free)

5 from 1 vote
Servings: 2 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Vegan Pad See Ew is a fast and gluten-free stir-fry noodle recipe with flat rice noodles, soy sauce, garlic and vegan egg or silken tofu.


  • 10 oz wide flat rice noodles
  • 3 cloves garlic
  • 5-6 stems of chinese broccoli sliced thinly
  • 4 oz silken tofu or vegan egg
  • 1 tbsp neutral oil
  • pad see ew sauce
  • 3-4 tbsp gluten free soy sauce or coconut aminos*
  • 1 tbsp vegan fish sauce optional
  • 1 tsp white vinegar
  • 1 tbsp coconut sugar* omit if using coconut aminos
  • 1 tbsp warm water
  • optional other ingredients
  • vegan chicken or other protein of choice
  • green onions to garnish
  • additional chili flakes


  • In a large pan or wok, heat neutral oil. Add garlic and chinese broccoli stems and sauté until bright green, then add leaves and cook until just lightly wilted.
  • Remove chinese broccoli from the pan. If using vegan egg, scramble in the pan at this point, and set aside as well.
  • Finally add noodles and sauce to the pan. Toss to coat noodles in the sauce and sauté until the sauce thickens and slightly caramelizes.
  • Return veggies and vegan egg to the pan, if using, or add silken tofu and sauté to give a scrambled effect. Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy Park

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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Recipe Rating

1 Comment

  1. I made this and my husband and I both loved it. I don't do egg substitutes so instead I used crumbled pumfu (tofu made from pumpkin seeds) and a bit of kala namak and it was great.

    5 stars