20-Minute Vegan Pad See Ew with Crispy Tofu and Broccoli

Vegan pad see ew with chewy wide rice noodles, crispy tofu and broccoli in a sweet, smoky soy glaze. Ready in about 20 minutes with one pan and pantry sauces.

VeganHigh ProteinHigh FiberIron-RichCalcium-RichContains Gluten
Prep
10 min
Cook
12 min
Serves
3
20-Minute Vegan Pad See Ew with Crispy Tofu and Broccoli — Vegan pad see ew with chewy wide rice noodles, crispy tofu and broccoli in a sweet, smoky soy glaze. Ready in about 20 mi
Illustration generated by AI · SDXL

20-Minute Vegan Pad See Ew with Crispy Tofu and Broccoli is a vegan dinner recipe made with dried wide flat rice noodles (about 3/8 to 1/2 inch wide), extra-firm tofu, cornstarch. It takes 22 minutes of hands-on time, serves 3, and each serving has 733 calories, 31 g of protein and 7 g of fiber.

Pad see ew gets its flavor from noodles that sit long enough in a very hot pan to char at the edges. This version uses that same move and swaps the usual egg for cornstarch-dusted tofu that crisps while the noodles soak. Dark soy sauce gives the deep color and molasses note, and mushroom-based vegetarian oyster sauce stands in for the classic oyster sauce. Broccoli stems go in first so they cook at the same pace as the florets.

Ingredients

3 servings

Stir-fry

Tofu

Sauce

Kit: large wok or 12-inch nonstick or carbon-steel skillet, large heatproof bowl, kettle, colander

Cook mode · 20-Minute Vegan Pad See Ew with Crispy Tofu and Broccoli

Tips

  • Undersoak the noodles a little. They keep softening in the hot sauce, and fully soft noodles break apart and turn gummy in the pan.
  • If your skillet is smaller than 12 inches, cook the noodles in two batches. A crowded pan steams the noodles and they won't char.
  • Leaving the noodles alone is what makes them taste right. Short stretches without stirring give you the smoky, caramelized bits pad see ew is known for.
  • Check the oyster sauce label. Some brands labeled 'vegetarian' are mushroom-based and vegan, but read the ingredients to make sure they contain no fish or shellfish extract.

Swap ideas

Chinese broccoli (gai lan) instead of broccoli
More traditional, with a slightly bitter, leafy bite. Add the stems first and the leaves at the very end.
Fresh wide rice noodles (about 1 lb) instead of dried
Softer and chewier, and closer to a street-stall version. Skip the soak, separate the sheets by hand and add them straight to the pan.
Tamari instead of soy sauce, plus a gluten-free vegetarian oyster sauce
Makes the dish gluten-free with almost no change in flavor. Dark soy usually contains wheat, so use extra tamari plus 1 tsp molasses for color.
Coconut sugar instead of brown sugar
A rounder, more caramel-like sweetness that's close to Thai palm sugar.

The numbers

733kcal per serving

Protein31.2 g
62% DV
Fiber6.9 g
25% DV
Carbs86.6 g
31% DV
Fat31.1 g
40% DV
Everything else · 3 servings per recipe
Saturated fat
3.3 g 16%
Sugars
12.7 g
Sodium
2077 mg 90%
Potassium
709 mg 15%
Calcium
979 mg 75%
Iron
5.2 mg 29%
Vitamin C
83 mg 92%
Vitamin B12
0 µg 0%

% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.

Sources: Rice noodles, dry, Tofu, raw, firm, prepared with calcium sulfate, Cornstarch, Salt, table, Oil, canola, M&S Dark Soy Sauce 150 ml (typical values per 100 g), Soy sauce made from soy and wheat (shoyu), Kikkoman Vegetarian Oyster Flavored Sauce, label per 1 Tbsp (19 g): 30 kcal, 0 g fat, 7 g carbs (7 g sugars), 0 g protein, 830 mg sodium; scaled to 100 g. Potassium, calcium, iron, vitamin C and B12 are not declared on the label and are entered as 0., Sugars, brown, RICE VINEGAR (Branded, Mizkan America, Inc.) - unseasoned; 0 kcal, 0 g protein, carbs, sugar, fat and 0 mg sodium per 15 ml serving, Beverages, water, tap, drinking, Garlic, raw, Broccoli, raw, Spices, pepper, black

Method

  1. Bring a kettle of water to a boil. Put the dried noodles in a large heatproof bowl, cover with the just-boiled water and soak, stirring once or twice, until pliable and bendy but still firm in the center, 8–10 minutes (check your package; thinner noodles may need less). Drain in a colander, rinse briefly with cold water to stop the softening, and shake very dry.

  2. While the noodles soak, toss the dried tofu cubes with the cornstarch and a pinch of salt until evenly coated. In a small bowl, stir together the dark soy sauce, soy sauce, vegetarian oyster sauce, brown sugar, rice vinegar and 2 tbsp water until the sugar dissolves.

  3. Heat 2 tbsp oil in the wok or skillet over medium-high heat until shimmering. Add the tofu in a single layer and fry, turning every minute or so, until golden and crisp on most sides, 6–7 minutes. Transfer to a plate.

  4. Turn the heat to high and add the remaining 2 tbsp oil. Add the sliced broccoli stems and stir-fry for 1 minute, then add the florets and the 2 tbsp water, cover, and cook until bright green and just tender-crisp, about 2 minutes. Uncover and let any remaining water cook off.

  5. Push the broccoli to one side, add the garlic to the empty space and stir for about 20 seconds, until fragrant but not browned.

  6. Add the drained noodles and pour the sauce over them. Toss gently with tongs or a wide spatula until every noodle is evenly brown, about 1 minute.

  7. Spread the noodles out and leave them undisturbed for 30–45 seconds so they char in spots, then flip and repeat once or twice. The noodles are done when they are soft and chewy with caramelized, slightly crisp edges and no dry white spots. If they stick hard or look dry, add a splash of water.

  8. Return the tofu, sprinkle with pepper and toss once to warm through. Serve right away with red pepper flakes and lime wedges, if using.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. The rice noodles firm up when chilled, so reheat them in a hot skillet with 1–2 tbsp water until soft again. Don't freeze.

Questions

How much protein is in 20-minute vegan pad see ew with crispy tofu and broccoli?
Each of the 3 servings has 31 g of protein, 7 g of fiber and 733 calories, calculated from USDA FoodData Central values for every ingredient.
Is 20-minute vegan pad see ew with crispy tofu and broccoli vegan?
Yes. It contains no dairy, eggs, honey or other animal products.
How long does 20-minute vegan pad see ew with crispy tofu and broccoli take to make?
10 minutes of prep and 12 minutes of cooking, so 22 minutes of hands-on time.
Can you make 20-minute vegan pad see ew with crispy tofu and broccoli ahead?
Refrigerate leftovers in an airtight container for up to 2 days. The rice noodles firm up when chilled, so reheat them in a hot skillet with 1–2 tbsp water until soft again. Don't freeze.
What can I substitute in 20-minute vegan pad see ew with crispy tofu and broccoli?
Chinese broccoli (gai lan) instead of broccoli — more traditional, with a slightly bitter, leafy bite. add the stems first and the leaves at the very end.. Fresh wide rice noodles (about 1 lb) instead of dried — softer and chewier, and closer to a street-stall version. skip the soak, separate the sheets by hand and add them straight to the pan.. Tamari instead of soy sauce, plus a gluten-free vegetarian oyster sauce — makes the dish gluten-free with almost no change in flavor. dark soy usually contains wheat, so use extra tamari plus 1 tsp molasses for color.. Coconut sugar instead of brown sugar — a rounder, more caramel-like sweetness that's close to thai palm sugar..
Does 20-minute vegan pad see ew with crispy tofu and broccoli contain gluten?
Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.

Nutrition is calculated from USDA data for every ingredient — how we work it out.

Published October 10, 2026 ·Thai