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    Home » All Recipes

    Author: Donna | Published: Jun 12, 2015 | Modified: Nov 7, 2022

    Vegetarian Pad See Ew Recipe (Thai Noodles)

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    Veggie Loaded Pad See Ew

    This veggie-filled spin on the traditional Pad See Ew sees your plate loaded with rice noodles and spiralized veggie noodles. It is fantastic for all the veggie smugglers out there, or even those just trying to cut back on the carbs, and get some more vegetables into their diet.

    Loaded Pad See Ew

    Vegetarian Pad See Ew

    Jump to:
    • Vegetarian Pad See Ew
    • Tips, Tricks, and Substitutions
    • Storage and Meal Prep
    • More dishes using lots of vegetables
    • Frequently Asked Questions
    • Recipe

    These days when a recipe says it is 'loaded' you will be expecting it to be loaded with all sorts of goodness like blue cheese, cream, and bacon.

    Here, we are going to go in the totally opposite direction, and instead, load a pad see ew with lots of extra vegetables.

    Vegetable noodles to be exact.

    I for one am in love with spiralized veggie noodles and have been using them in everything lately.

    My kids (and most kids if we are being honest) are in love with normal noodles.

    So a combination of both was inevitable, and it works brilliantly.

    NOTE: This is not a traditional Pad See Ew that you would find in Thai restaurants. I am not in any way, shape, or form saying that it is. This is a spin on the traditional dish using more veggies and everyday ingredients that are easy to find in the grocery store.

    You will need:

    • flat rice noodles: these can be found in the Asian or International section of most well-stocked grocery stores. They come in dried form and if you are lucky enough to find them you can buy fresh noodles too. Please be mindful that cooking directions will differ greatly between brands and between dried and fresh rice noodles, so please cook the noodles according to package directions;
    • carrot: choose a carrot that is shaped well for spiralizing;
    • zucchini: choose an average-sized zucchini that is a good size for spiralizing;
    • dark soy sauce;
    • honey or maple syrup: you can use another liquid sweetener of choice if preferred;
    • vegetarian oyster sauce: this can easily be found alongside soy sauce in the grocery store;
    • tamari: you can use light soy sauce here if preferred. There are lots of different types of soy sauce so just check how salty it is before adding it to the dish;
    • white cooking vinegar;
    • coconut sugar: brown sugar or coconut palm sugar can be used here instead;
    • avocado oil or other cooking oil of choice;
    • fresh garlic: fresh is best, but dried garlic or pre-prepared garlic can always be used in a pinch;
    • egg: choose an average-sized egg;
    • Chinese broccoli (known as gai lan if buying from your local Asian market): this is becoming more and more widely available in good grocery stores and farmer's markets, however, you can sub in some broccolini or regular broccoli if Chinese broccoli cannot be found.

    TIP: want to make a vegan pad see ew? Simply leave out the egg and replace the oyster sauce with vegan oyster sauce or hoisin sauce.

    At first glance, this looks like a pretty long list, but other than the Chinese broccoli most ingredients should be stuff you will have on hand if you have a well-stocked pantry and fridge.

    Loaded Pad See Eww @wholefoodbellies.com

    Tips, Tricks, and Substitutions

    This vegetarian pad see ew recipe is a super quick and easy dish that will work great on a busy weeknight.

    TIP: Why not add some crispy tofu strips to change things up?

    If you are into veggie smuggling then this is a great dish for you.

    Otherwise, it's just a great way to get more veg into your own diet, which can't be a bad thing at all!

    Use a large nonstick wok and have all of your ingredients prepped and ready to go before starting to cook, as these pad see ew noodles come together very quickly.

    How To Make Vegetable Noodles

    You will need a vegetable spiraliser to spiralize the carrot and zucchini.

    These can be found in most kitchenware shops or on Amazon.

    As we are not spiralizing a lot of vegetables, a handheld device would be fine.

    Simply chop the top off the carrot and zucchini so that you have a flat edge to work with. Pop into the top of the vegetable spiralizer and twist until the whole carrot and zucchini have been spiralized.

    After spiralizing the carrot and zucchini into noodle-like shapes, they are gently boiled in hot water for 1-2 minutes with the rice stick noodles so that they become soft and slippery like regular noodles and become virtually unnoticeable.

    Alternatively, you can leave the vegetable noodles raw, but they will be a lot crunchier, something which I find kids don't tend to enjoy.

    Additional Optional Ingredients

    Depending on what ingredients you have on hand, you may want to consider adding one or some of the following to your vegetarian pad see ew:

    • bok choy;
    • your choice of protein or plant-based protein;
    • crispy tofu like this Crispy Asian Baked Tofu;
    • bean sprouts stirred through at the end before serving so that they are just slightly softened;
    • sriracha sauce for a bit of kick.
    Loaded Pad See Eww @wholefoodbellies.com

    Storage and Meal Prep

    This vegetable-loaded pad see ew should be served as soon as it is ready.

    The heat from the dish will continue to cook the vegetable noodles, so leaving it for too long may lead to soggy vegetables.

    Leftovers should be stored in an airtight container in the fridge.

    Meal Prep Tips

    If you like to have elements of your meal prepped in advance you can:

    • Make up the sauce and keep stored in a glass jar with a lid in the fridge until needed;
    • Spiralize the vegetables and keep them stored in an airtight container in the fridge until needed.

    Top with some chopped Thai basil before serving and you are good to go.

    Beef Brisket Lemongrass Noodle Bowl served in white bowls on a wooden background
    Try this Lemongrass Beef Brisket Noodle Soup next!

    More dishes using lots of vegetables

    We love adding lots of extra veggies to our meals.

    If you loved this Thai noodle recipe then please leave a 5-star rating on the recipe card or comment below.

    Check out these recipes:

    • Leek Noodles with Hazelnut Oil and Crème Fraîche
    • Lemongrass Beef Brisket Noodle Soup
    • Vietnamese Pork and Riced Broccoli Bowl
    • Vegetable and Pork San Choy Bow
    • And for something not so vegetable loaded try this Char Siu from Allways Delicious

    Frequently Asked Questions

    What is pad see ew sauce made of?

    It is a simple combination of soy sauce (here we use tamari), oyster sauce, vinegar and a touch of sugar to balance everything out.

    Is pad see ew healthy?

    This version of pad see ew is loaded with lots of extra vegetables, which makes it healthier nutrient-wise than a dish with more noodles added in place of the vegetables.

    Happy Eating

    xx

    Recipe

    Vegetarian Pad See Ew

    Whole Food Bellies
    This spin on the traditional vegetarian Pad See Ew sees your plate loaded with rice noodles and spiralized veggie noodles. It is fantastic for all the veggie smugglers out there, or even those just trying to cut back on the carbs, and get some more veggies into their diet.
    5 from 33 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dinner
    Cuisine Asian
    Servings 4 serves
    Calories 256 kcal

    Ingredients
     
     

    • 3.5 oz rice stick noodles
    • 1 large carrot spiralized into noodle shape
    • 1 large zucchini spiralized into noodle shape
    • 1 ½ tablespoon dark soy sauce
    • 1 tablespoon honey or maple syrup
    • 2 tablespoon vegetarian oyster sauce
    • 2 tablespoon tamari sodium reduced soy sauce
    • 2 teaspoon white cooking vinegar
    • 2 teaspoon coconut sugar
    • 2 tablespoon water
    • 2 tablespoon avocado oil
    • 2 cloves garlic
    • 4 cups Chinese broccoli leaves separated from stems (stems cut vertically into thin sticks)
    • 1 large egg

    Instructions
     

    • Prepare noodles according to packet instructions. Add in the spiralized carrots and zucchini and cook with the noodles for the last 1-2 minutes. Drain when ready.
      3.5 oz rice stick noodles, 1 large carrot, 1 large zucchini
    • Combine the sauce ingredients (dark soy sauce, maple syrup, vegetarian oyster sauce, tamari, vinegar, coconut sugar, and water) and set aside.
      1 ½ tablespoon dark soy sauce, 1 tablespoon honey or maple syrup, 2 tablespoon vegetarian oyster sauce, 2 tablespoon tamari, 2 teaspoon white cooking vinegar, 2 teaspoon coconut sugar, 2 tablespoon water
    • Place wok on high heat. Add the oil and garlic. When the garlic starts to turn a golden color, add the Chinese broccoli stems. Stir fry for a minute or so.
      2 tablespoon avocado oil, 2 cloves garlic, 4 cups Chinese broccoli
    • Move the Chinese broccoli to the side, crack the egg in, and scramble. It will stick to the wok, this is fine.
      1 large egg
    • Add the noodles, the Chinese broccoli leaves and the sauce. Mix everything together to ensure the sauce coats everything. Once the leaves start to wilt, turn off the heat and serve.
    • Enjoy! (I like mine with some chilli sauce, but that's up to you )

    Notes

    This is obviously not the traditional Pad See Ew - I have not been able to find a clean version of kecap manis, so I have made do with ingredients I am happy to use.

    Nutrition

    Calories: 256kcalCarbohydrates: 34gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 41mgSodium: 1235mgPotassium: 241mgFiber: 4gSugar: 13gVitamin A: 6880IUVitamin C: 227mgCalcium: 196mgIron: 3mg
    Keyword vegetarian pad see ew
    Tried this recipe?Let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

    1. Amber says

      July 02, 2015 at 2:27 am

      Great recipe idea! I'm so going to try this!

      Reply
      • Whole Food Bellies says

        July 09, 2015 at 3:18 pm

        I hope you enjoy Amber 🙂

        Reply
    2. Shannon Peterson says

      June 17, 2015 at 6:48 pm

      This is definitely the most creative way I've seen the spirulizer used and it looks so stinkin scrumptious!!

      Reply
      • Whole Food Bellies says

        June 18, 2015 at 4:21 am

        Thanks Shannon 🙂 I sneak my spiralized veggies into everything!

        Reply
    3. Dani says

      June 17, 2015 at 6:04 pm

      This looks delicious! Your comment "she will try them (a rule that she actually listens too)" made me laugh, whenever I watch kids who are picky eaters I make them take a "no thank you bite" saying that in order to decide they don't want the food they have to take a bite BEFORE they can say "no thank you"! Works like a charm.

      Reply
      • Whole Food Bellies says

        June 18, 2015 at 4:24 am

        A 'no thank you bite' - I LOVE it!! Most of the time, once they try, they realise they like it and are happy to keep going. My little one is two, so she is definitely trying to test the waters! She tries everything and has even started telling the 10 month old that he has to 'try new food' if he happens to reject something (which rarely happens as he is a food monster) 🙂

        Reply
    4. Amanda Cross says

      June 16, 2015 at 6:39 pm

      This looks absolutely amazing! I will definitely have to pin this for a later use! The colors look so pretty.

      Reply
      • Whole Food Bellies says

        June 17, 2015 at 2:31 pm

        Thanks Amanda!! Yeah the extra colours from the veggie noodles make it look so pretty 🙂

        Reply
    5. Pam @ Hodge Podge Moments says

      June 16, 2015 at 6:34 pm

      While I'm not entirely sure if I would like this (I'm not big on Asian food), I am thinking about giving it a try. I've recently discovered that I like veggies in place of pasta (zucchini lasagna was a hit last week!) and I'm looking to try new recipes. I need to get a spiralizer in order to convert veggies into noodles first though!

      Reply
      • Whole Food Bellies says

        June 17, 2015 at 2:52 pm

        I don't think I have ever met anyone that doesn't like Asian food 🙂 This recipe is fairly mild in flavour, so a good one if you want to try and ease yourself in! Oh and spiralizer's are awesome!! I am totally addicted 🙂

        Reply
    6. Iryna Bychkiv says

      June 16, 2015 at 9:26 am

      It look really good. Thai recipes is something I have yet to try making.

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:53 pm

        Thanks Iryna 🙂 It's definitely not traditional Thai, but it works 🙂

        Reply
    7. Mary says

      June 16, 2015 at 12:02 am

      This looks delicious! Wish I had the ingredients to make it for dinner tonight.

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:53 pm

        Thanks Mary 🙂 Hope you give it a try sometime!

        Reply
    8. Chelsie says

      June 15, 2015 at 11:30 pm

      YUM! Pad See Ew is my FAVORITE Thai dish! I seriously could eat if every day if I could. Thanks for the recipe; maybe I'll be brave enough to try it!

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:54 pm

        Oh it's so easy - no bravery required 🙂

        Reply
    9. Laura says

      June 15, 2015 at 11:17 pm

      Pad See Ew is one of my FAVOURITES (one, because of the name, and two because of the egg addition)

      This recipe looks great. super healthy and really delicious. Pinning for later!

      http://www.cookwineandthinker.com

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:55 pm

        Thanks Laura! The egg is great in there hey - def one of my favourites as well 🙂

        Reply
    10. Lisa @ Strum Simmer Sip says

      June 15, 2015 at 11:04 pm

      Mmm this looks so good! I love thai cooking - it's so delicious and relatively easy as long as you have the right ingredients! And I'm a huge fan of zoodles so I'm DEFINITELY going to have to try this! Thanks for sharing 🙂

      ♥ Lisa
      Strum Simmer Sip

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:56 pm

        Very welcome Lisa, I hope you give it a go! Thai food is one of my favourite cuisines - the easy dishes anyway!

        Reply
    11. Lisa Riggs says

      June 15, 2015 at 9:52 pm

      Oh my goodness!!! This looks delicious! My husband would love this 🙂

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:57 pm

        Thanks 🙂 I hope he enjoys if you give it a go Lisa!

        Reply
    12. Kat from curlsnchard.com says

      June 15, 2015 at 8:31 pm

      I had never heard about Pad See Ew, but when I read the title in my head, I wondered "what could be 'ewww'" about that? Lol, and as I see the recipe, nothing is! 😉 It sounds so delicious and such a great way to smuggle more veggies into a dish!

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:58 pm

        I know, it's a weird title hey! Definitely not ewww though 🙂

        Reply
    13. Vicky @ randomlittlefaves.com says

      June 15, 2015 at 4:52 pm

      This looks so good!! I haven't tried spiralized noodles yet, but I have been intrigued by them. I love that this mixes it with regular noodles as a nice way to get introduced to them :). I will add this to my must-try recipe list! Thanks for sharing!

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 2:59 pm

        Mixing with the regular noodles definitely makes the veggie ones hard to spot - even my 2 year old couldn't tell there were green things smuggled in 🙂 She loves carrot noodles though, so no smuggling needed there 🙂 You should def give spiralized noodles a go!!

        Reply
    14. Cheyenne @Rosevine Cottage Girls says

      June 15, 2015 at 4:09 am

      Looks yummy!

      Reply
      • Whole Food Bellies says

        June 16, 2015 at 3:00 pm

        Thanks!

        Reply
    15. Angela Tolsma says

      June 13, 2015 at 7:43 pm

      This looks so yummy! I never would have thought maple syrup would be in the recipe!!

      Reply
      • Whole Food Bellies says

        June 14, 2015 at 2:37 pm

        I needed something to give me the stickiness of kecap manis, and I initially tried honey, but i found the flavour of the maple syrup to be a lot more subtle, so I went with it 🙂

        Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
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