Low-Sodium Veggie Pad See Ew

If you're looking for a weeknight win, here it is.

This low-sodium Pad See Ew is perfect for nights when you crave something cozy (and a little exotic), but still gentle on digestion. This perfect little noodle dish is savory without feeling heavy, and full of the good-for-you stuff. For this recipe, I toss in some lotus root, shiitake mushrooms and tofu, along with wide vermicelli noodles to create the comfort of a classic Thai noodle bowl with a nutritional profile that I know benefits my family's health.

It also comes together quickly...double win.

IN THIS POST:

• Why I Love This Recipe: Let’s Talk TCM

• Ingredients

• Why You’ll Love This Recipe: Better Ingredients

• How to Make this Recipe (Summary)

Why I Love This Recipe: Let’s Talk TCM

I so love this easy Pad See Ew recipe, because it hits that rare sweet spot: comforting, quick, and genuinely supportive for the body (yes, really, a noodle dish that's good for both the body and soul). From a TCM perspective, this dish supports circulation, gentle detoxification, and digestive ease.

Lotus root is one of my favorite ingredients for nourishing blood and supporting the lungs — especially helpful during seasonal transitions or times of dryness and stagnation.

Shiitake mushrooms are known to support immunity and vitality in Eastern medicine; in Western nutrition, they’re rich in beta-glucans and antioxidants that support heart health and inflammation balance.

Tofu offers chewy bites of protein that are easy on the gut. And instead of traditional soy sauce, we like to use coconut aminos, which provide that familiar savory depth with significantly less sodium...and without the digestive heaviness some people experience with soy. Paired with mushroom sauce for umami, and balanced with honey and apple cider vinegar, the result is a sauce that’s gentler and more digestive-friendly.

Finished with fresh watercress and scallions, this low-sodium Pad See Ew is likely to become a quick and easy weeknight staple in your home, too.

Join Our Mailing List.

Get delicious recipes, holistic health tips, expert advice & more.

Hungry for More?

Low-Sodium Veggie Pad See Ew Ingredients:

• 1/4 cup coconut aminos

• 1/4 cup mushroom sauce (aka: vegetarian oyster sauce)

• ⅛ cup honey

• 2 teaspoons apple cider vinegar

• 8 ounces flat, wide vermicelli noodles

• 2 tablespoons extra virgin olive oil, divided

• 2 cloves garlic (1 teaspoon), minced

• 8 ounces extra firm tofu, cubed

• 1 cup lotus root, peeled and thinly sliced, then chopped to bite-sized pieces

• 5 shiitake mushrooms, sliced

• ½ cup fresh watercress, loosely chopped

• 1 scallion, thinly sliced

Why You'll Love This Recipe: Better Ingredients, Lower Sodium

• Lower sodium, big flavor: Coconut aminos and low-sodium mushroom sauce deliver umami without the sodium levels of typical Thai noodle dishes.

• Supports circulation & digestion: Lotus root and vinegar help move blood and qi while supporting gut health.

• Plant-based protein-rich: Tofu and mushrooms provide an easy-to-digest plant-based protein that supports energy and nourishment.

• Quick & easy: Ready in about 30 minutes with simple, familiar steps.

How to Make This Low-Sodium Veggie Pad See Ew (Summary)

1. Mix the sauce: Stir coconut aminos, mushroom sauce, honey, and apple cider vinegar together; set aside

2. Cook the noodles: Boil vermicelli until tender, rinse, drain, and set aside.

3. Brown the tofu: Sauté tofu in olive oil until golden; remove and drain.

4. Cook the veggies: Sauté lotus root, then add shiitakes and watercress.

5. Scramble the egg: Push veggies aside, scramble the egg, then mix together.

6. Combine: Add noodles and sauce; toss until evenly coated.

7. Finish & serve: Top with scallions and enjoy warm.