Vegan Pad See Ew

This is a staple in our home, especially when we’re looking to treat ourselves. Thai food is my favorite cuisine but it’s not always budget friendly to go out to a restaurant, so I’ve recreated my favorite Thai dish - Pad See Ew. A ‘recipe’ that’s been in my head for what seems like forever, I finally wrote it down and now I’d like to share it with you for your gastronomic pleasure! Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.

Vegan Pad See Ew - Produce On Parade - Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.
The hardest thing to do is to be true to yourself, especially when everybody is watching.
— Dave Chappelle

Growing up in with two brothers and no sisters, I think it's pretty safe to say I was a bit of a tomboy and a pretty low-maintenance gal. I've always feared drama, dreaded gossip, and despised conflict. Men were naturally more easy to get along with than women. These are things I've always known about myself.

Yet, over the past year or so I've been trying to accept and learn more about my true self. I'm trying to celebrate my introversion while attempting to kindly sweep my social anxeity out the door... or at least under the rug; that's probably more accurate. I've learned a lot about myself over the past couple years: tendencies and peculiarities that have always laid dormant, but now that I'm somewhat grown up (I have a genuine house now, dammit!) I've come to recognize them. Here's a few:

  • My eco-friendly habits are becoming a bit severe.
  • Imposter syndrome is a real thing.
  • I'm getting better at speaking/public engagements... but will try to get out of it first.
  • I'd have to be kidnapped to participate in anything that involves crowds.
  • Being vulnerable online will always be scary, but it always helps that person who relates.
  • When it comes to clothing, first and foremost - comfort. Life's too short to be uncomfortable.
  • I finally like my bed-head and natural curls.
  • For me, I usually find makeup to be a waste of time (except for a sweep of blush).

Over the holiday weekend, a couple family members were innocently poking fun at me; saying they were going to take photos of my mussed, no-makeup style and post them onto the blog. As if I've been sporting some kind of facade? I'm not sure. I couldn't help but laugh, "Do it!" I said. I think they thought I was joking. Demonstrably, I'm always looking like a rag-a-muffin. Even growing up my mom would beg me to run a comb through my wild, wind-blown tangles. 

My photo in the top-right of the side bar was taken quickly one morning in the fall. I actually have short bangs, but having just woken up I had yet to straighten them... so they just ended up plastered to the side of my head. Those are my natural, imperfect curls you see which do whatever they like. I used to fight them, but no longer. I wasn't even wearing any make up and had to do a quick photoshop of a bit of mascara! #mascaraistheworst #allergies

I've always felt this space was a place of transparency. I talk about anxiety, depression, introversion, family, disease, and being comfortable in your own skin. It's not in my nature to shy away from difficult topics and I never showcase a facade of how my life actually is. So, in the spirit of transparency, here are some photos from a couple weeks ago when my brother-in-law was playing with Todd's camera. We happened to all be snuggled up on the dog bed and he thought it would be funny to take some 'family' photos, just goofing around. Find more after the recipe and enjoy. Here's to the good life and being yourself! 

 A makeup-less mug, hair messy enough for a scolding, and an LL Bean flannel nightgown IS my uniform. 

A makeup-less mug, hair messy enough for a scolding, and an LL Bean flannel nightgown IS my uniform. 

Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.
Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.
Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.

Vegan Pad See Ew

Kathleen Henry @ Produce On Parade

Published 04/01/2016

This is a staple in our home, especially when we’re looking to treat ourselves. Thai food is my favorite cuisine but it’s not always budget friendly to go out to a restaurant, so I’ve recreated my favorite Thai dish - Pad See Ew. A ‘recipe’ that’s been in my head for what seems like forever, I finally wrote it down and now I’d like to share it with you for your gastronomic pleasure! Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.

Ingredients

  • 1 lb firm tofu (optional), pressed and dried well then diced into small rectangles
  • 16 oz thick rice stick noodles, dry
  • 2 tbsp peanut oil
  • 1 large yellow onion, cut into half moon slices
  • 4 garlic cloves, minced
  • 4 medium carrots, sliced on the diagonal or julienned
  • 1 large head of fresh broccoli, florets chopped and stem peeled then sliced on the diagonal or julienned
  • ⅓ cup fresh basil (optional), leaves halved lengthwise
  • - Sauce -
  • ¼ cup soy sauce
  • ¼ cup hoisin
  • ¼ cup water
  • Scant ¼ cup agave nectar
  • 2 tbsp rice wine vinegar

Instructions

  1. Preheat the oven to 350°F. Arrange the tofu on a baking sheet; bake for about 30 minutes until slightly crunchy and browned.
  2. Cook the noodles according to the package. I bring a large pot of water to boil then wait until everything else is done before adding the noodles. They usually only take about 4-6 minutes until al dente. They should be slightly chewy still so they soak up the sauce. Drain and set aside.
  3. While the tofu and noodles are cooking, heat the oil in a large rimmed frying pan over medium heat. Add the onion and garlic; saute for about 5 minutes until the onion begins to brown. Add the carrots and broccoli and continue to cook for 8-10 more minutes until the vegetables are just tender.
  4. While the vegetables cook, whisk together all the sauce ingredients in a liquid measuring cup.
  5. Once the noodles are done, add to the vegetables and stir in the sauce, tofu, and basil until well combined. Allow to sit for at 5 minutes, stirring occasionally, until the noodles become have soaked up some of the sauce.
  6. Taste and add additional soy sauce, agave, or vinegar as you see fit. Serve hot.

Yield: 6

Baked tofu, and sauteed carrot and broccoli mingle with thick rice noodles; bathed in a sweet and salty Thai sauce with fresh basil. This is sure to be a family favorite.
 I enjoy spending my mornings getting nibbled on; on the same bed that Bob spends his nights.

I enjoy spending my mornings getting nibbled on; on the same bed that Bob spends his nights.

 Have you ever seen a dog yawn from below? The teeth on this bro tho...

Have you ever seen a dog yawn from below? The teeth on this bro tho...

 Enjoying a coffee shrub spritzer with one of my main men. Nightgowns for life!

Enjoying a coffee shrub spritzer with one of my main men. Nightgowns for life!

 Ross and Anouk, just chillin' like we do.

Ross and Anouk, just chillin' like we do.

I love this article from Refinery29 about the depression problem that no one talks about. A must read.