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). 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
Ingredients
4 oz (112) Mung Bean Vermicelli Noodles
3 cloves Garlic minced
1/2 small Onion cut root to stem
2 Green Onions sliced into 2” pieces
1 Carrot peeld and julienned
1 1/2 cups (150g) chopped Napa Cabbage
1 medium Tomato cut into wedges
3 oz (85g) Cooked Tofu cubed
6 oz (177ml) Vegan Egg, scrambled (I used Just Egg)
1 1/2 Tbsp (23 ml) Oil for cooking
Cooking Sauce
2 Tbsp (30ml) Vegan Oyster Sauce (purchased from an Asian Market)
2 Tbsp (30ml) Dark Soy Sauce
1 Tbsp (15ml) Light Soy Sauce
2 tsp (10ml) Vegan Fish Sauce ( I used Ocean’s Halo)
2 tsp (10ml) Toasted Sesame Oil
1 1/2 tsp (7.5g) Cane Sugar
White Pepper to taste
2 Tbsp (30ml) 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 heat 1/2 Tbsp of the oil and scramble the vegan egg. Remove it from the pan and set aside.
3. In the same pan, heat the remaining oil and sauté the onion until translucent about 5-7 minutes. Add in the garlic and continue cooking until it becomes fragrant, about 1-2 minutes.
4. Add in the carrots and cabbage and cook for 5 minutes. Add in the green onion and continue cooking for another 2-4 minutes, stirring occasionally.
5. Add in the tofu and tomato and continue to cook for another 5 minutes Note: 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 in.
6. Next, add in the drained and cut noodles and mix through before adding in the sauce. Mix well to coat everything.
7. Finally, add the scrambled egg and cook until everything is well coated and heated through.
8. Serve immediately with dried chili peppers or my favorite, Sriracha.
