Who needs Thai takeout when you can make your own dish in the same amount of time? This Vegetarian Pad See Ew dish is the perfect recipe for an easy weeknight dinner.
This post is sponsored by Mann’s Fresh Vegetables. Thanks for supporting the brands that help make TFD possible. As always, opinions are my own!
I’ve had a few people ask me for nutrition recommendations for the new year as the volume on diet culture is set at an all time high during the month of January. My nutrition recommendations for the new year are the same for all year round. You do not need to diet. You do not need to detox. Or to reset. Or to start a program. Or a lifestyle. All of those words are code for diet.
And guess what? Our bodies have innate detox systems built into them. Our liver and our kidneys are constantly detoxing for us. Aren’t our bodies amazing in that way? Rest assured, you don’t need a 7 day juice “cleanse” to detox. Your body is detoxing for you every day.
What I do recommend are a couple nutrition guidelines – not rules – to practice. Guidelines allow more room for flexibility. So these are not hard black and white rules that you need to follow and adhere to 100% of the time. And those two guidelines are balance and variety. Balance meaning to aim for a balance of nutrients at your meals and snacks. I try to practice the guideline of 3s, aiming for all 3 essential macronutrients – carb, protein and fat – at most meals and snacks. This combination of nutrients is going to help give you the most energy, satisfaction and satiation.
And then aiming for a variety of foods throughout your day, your week and your month. Trying to get a variety of fruits and vegetables, grains, dairy, legumes, proteins and fun foods. Variety is the spice of life as they say and I couldn’t agree more. Variety of foods = variety of nutrients your body needs.
And today’s recipe has balance and variety – carbs from the rice noodles, protein from the tofu, and fat from the peanut oil. But more importantly, it’s satisfying. It has crunch from the veggies, chewiness from the noodles and crispiness from the tofu. Not to mention the salty, umami and sweet sauce slathered over all three. Satisfaction from foods is an essential component of intuitive eating and something I often work with clients to get back to.
I also love convenience when it comes to cooking. Not because I don’t love cooking but because like most 30-something women, I’m just a tad busy and don’t have hours to spend making everything from scratch. I use canned beans. I use pre-chopped vegetables. I use canned tomatoes and sauce. And there’s nothing wrong with that. It allows me to cook nourishing meals at home in half the time and keeps me from ordering take out on the regular.
And this is why I love Mann’s new Veggie Slaw Blends – they are a super convenient way to add vegetables and variety to your meals! These are great to use as a base for salads, to throw into your smoothies and to add to your dinner meals like stir fry, pasta, or tacos.
I used the Power Blend for this recipe, which has Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots and kale, perfect for an Asian inspired dish.
Enjoy this recipe on a busy weeknight and extra time saving points if you use pre baked tofu or make the tofu ahead of time!Print
Vegetarian Pad See Ew
- Yield: Serves 3-4 1x
For the marinade:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 clover garlic, grated
- 14 ounces extra firm tofu, pressed and cubed
For the pad see ew:
- 2 tablespoons peanut oil, divided
- 8 ounces dried wide rice noodles
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons fish sauce
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 10 ounce package Mann’s Veggie Slaw Power Blend
- 1 egg, beaten
For the marinade:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar and garlic until combined.
- Place tofu in shallow baking pan and pour marinade over top. Cover with plastic wrap and let sit in the refrigerator for at least 30 minutes or up to overnight. Drain excess marinade before baking tofu.
For the pad see ew:
- Preheat oven to 400 degrees F.
- Line marinated tofu cubes onto baking sheet and bake for 25 minutes.
- Heat 1/2 tablespoon peanut oil in large nonstick pan over medium heat. Add tofu and oil (another 1/2 tablespoon) in two batches and cook for 3-5 minutes on each side, until browned and crispy. Set tofu aside.
- Cook noodles according to instructions on package.
- In the small bowl you used for the marinade, whisk together oyster sauce, light soy sauce, dark soy sauce, brown sugar, fish sauce and water until combined. Set aside.
- In a wok or large nonstick pan, heat 1 tablespoon peanut oil over medium heat. Add garlic and let cook for 60 seconds, or until fragrant. Add Mann’s Veggie Slaw and cook for 3-5 minutes, stirring occasionally, or until crisp tender. Create a well in the veggies and add egg, stirring until scrambled.
- Add tofu and noodles and sauce and stir well until sauce is evenly distributed and noodles and tofu are warm. Serve immediately.
*Pad see ew traditionally uses Sen Yai noodles, which can be found at Asian supermarkets. Alternatively, you can use any wide flat rice noodles.
**For vegetarian/vegan friendly: substitute oyster sauce with vegetarian mushroom flavored stir fry sauce (found at Asian supermarkets) or use Hoisin sauce and omit fish sauce.
Tell me, what’s your favorite convenience food to use in the kitchen?
I may give this recipe a try over the weekend 🙂 After visiting Thailand I LOOOOOOVE the flat and wide rice noodles in Pad See Ew 🙂
Well I can’t say it will taste like anything you had in Thailand LOL (nothing compares!) but it’s still pretty delicious ;).
That tofu looks GREAT!
This looks delicious! Love how easy packaged veggies make dinnertime!
This looks lovely – it takes me right back to the markets of Bangkok! Have you been to Thailand?
I have! Yes! I LOVED Thailand!! You can read all about my eats in Thailand here! https://karalydon.b.wpstage.net/travels/thailand-eats/
Oh jeeze – you have me drooling over here! This looks exactly like a dish I would get on the beach in Thailand. That tofu looks is on point! Deffinitely trying this
Wow! I’ve been to Thailand and that is saying A LOT! Thanks so much, Charlene!!
Looks delicious! I can definitely stand to mix up my stir-fry game!
Kara you’ve done it again! This time making one of my favorites! Thinking I can sub with vegetarian oyster sauce and fish sauce for my vegetarian hubby. Such a colorful dish!
Perfect! Thanks, Kathryn!!
I’m drooling over that tofu right now…. it looks PERFECT Kara! The veggie slaw blends are such a great way to get a dish like this prepared quickly if you haven’t had time to do some weekly prep. Looking forward to making this! 😉
Thanks, Catherine! Agreed! I love using the veggie slaw blends – they’re so convenient!
Looks great and simple!
Looks delicious, makes me miss Thailand!
Thanks, Kristina! Right?! I’d love to go back there.
This looks so much better than takeout! Those slaw blends definitely make things more convenient without the need to chop and shred everything
Thanks, Cara!! Totally agree.
This looks soooo good. Definitely homemade >> take out!!
Thanks, Jodi! Agreed!
It might just be worth putting a disclaimer on here about oyster sauce – this is not a vegetarian product (although I do believe some Asian supermarkets stock vegetarian oyster sauce).
Thank you for bringing that to my attention! Oversight on my part – I’ve updated the recipe with notes about appropriate substitutions.
LOVE pad see ew! this looks delicious. Also, these slaws are BOMB!
um YES! SO convenient.
This is my favorite Thai noodle dish! Can’t wait to make it!
Yay! Enjoy, Denise!