Pad Woon Sen - Glass Noodle Stir Fry

Pad Woon Sen - Glass Noodle Stir Fry

Pad Woon Sen or Glass Noodle Stir Fry is probably one of my favorite Thai dishes next to Curry. Glass Noodles also known as Vermicelli Noodles are made from either Mung Bean starch or Sweet Potato starch and become clear when cooked. I’ve always loved the texture and appearance of Glass Noodles whether in a stir fry like this one or as in the filling of Summer / Salad Rolls (which can also use Rice Vermicelli. You can search for a couple of recipes on here). This stir fry is easy to make and combines so many great flavors. I added Tofu which you can sub for another Vegan protein or leave out and go totally veggie.

Serves 4

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Ingredients

4 oz of Mung Bean Vermicelli Noodles

3 cloves of Garlic minced

1/2 small Onion cut nto half moons

2 Green Onions sliced into 2” pieces

1 Carrot Julienned

1 1/2 cups Napa Cabbage chopped

1 medium Tomato cut into wedges

3 oz of Cooked Tofu cubed ( I used House Foods lightly fried Organic Tofu)

6 oz Just Egg scrambled

1 1/2 Tbsp of Oil for cooking ( I use a mix of both Grape Seed and Toasted Sesame Oil)

Cooking Sauce

2 Tbsp of Vegan Oyster Sauce (purchased from an Asian Market)

2 Tbsp Dark Soy Sauce

1 Tbsp of Light Soy Sauce

2 tsp of Vegan Fish Sauce ( I use Tofuna or Ocean’s Halo)

2 tsp Toasted Sesame Oil

1 1/2 tsp of Sugar

White Pepper to taste

2 Tbsp of Water

Directions

1. Make the Sauce by combining all of the ingredients and set aside

2. Soak the Vermicelli Noodles in a large bowl of warm water for 10 minutes. (avoid soaking longer as the noodles can begin to break down) Drain the Noodles and using a pair of scissors roughly cut the noodles to make them easier to eat

3. In a large sauté pan Scramble the Vegan Egg and remove from the pan and set aside.

3. In the same pan, sauté the Onion until translucent and then add in the Garlic and continue cook until it becomes fragrant.

4. Add the Carrots and Cabbage to the pan and cook for a few minutes. Add in the Green Onion and continue to cook stirring occasionally.

5. Add in the Tofu and Tomato and continue to cook for a few minutes (the Tofu I used is precooked so if you are using regular Tofu, you can add it in now for a softer texture or give it a quick sauté separately before adding.

6. Add in the drained and cut Noodles and cook for a minute or two before adding in the Sauce. Mix well to coat everything.

7. Add in the Scrambled Egg and cook until everything is well coated and heated through

8. Serve immediately with dried Chili Peppers or my favorite, Sriracha