Pad see ew

Who doesn't love a big bowl of steaming noodles? Try this healthier version of one of our favourite Thai dishes.

This recipe is an extract from The Global Vegan by Ellie Bullen, published by Plum.

Serves 2


  • 3 tbsp cashews
  • 3 tsp avocado or coconut oil
  • 100g firm tofu, cut into 1 cm x 3 cm rectangles
  • 3 broccolini stalks, roughly chopped
  • 10 snow peas, trimmed
  • ½ red capsicum, finely sliced
  • 6 baby sweetcorn spears
  • 450g fresh thick flat rice noodles
  • Small handful of Thai basil leaves, to serve
  • Lime cheeks, to serve


  • 1 long green chilli, chopped (deseeded if you prefer less heat)
  • 2 garlic cloves, chopped
  • 2 tbsp tamari or soy sauce
  • 1 tsp coconut sugar
  • 1 tbsp tomato paste
  • 3 tbsp Thai basil leaves
  • 3 tbsp water


  1. To make the pad see ew sauce, pound the chilli and garlic using a mortar and pestle to make a paste. Add the rest of the ingredients and 3 tbsp of water and mix well to combine. Set aside.
  2. Dry-fry the cashews in a wok or frying pan over medium heat until golden. Remove from the pan and set aside.
  3. Place the pan back on the stovetop, increase the heat to high and add 1 teaspoon of the oil. Add the tofu and stir-fry for 2–3 minutes or until golden on all sides. Remove from the pan and set aside with the cashews.
  4. Add the remaining oil to the pan, along with the broccolini, snow peas, capsicum and baby sweetcorn. Stir-fry for 1 minute, then add the noodles and cooked tofu and stir-fry for another minute. Pour over the sauce and stir-fry for a further minute or so.
  5. Transfer the pad see ew to serving bowls, top with the reserved cashews and the Thai basil leaves and serve with lime cheeks on the side for squeezing over.