Pad Woon Sen (Glass Noodle Stir Fry)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 people
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Calories
572 kcal
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Course
Main Course
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Cuisine
Thai
Pad Woon Sen (Glass Noodle Stir Fry)
Description
This recipe for Pad Woon Sen starts by soaking bean thread (glass) noodles briefly, then preparing a stir-fry sauce using vegan oyster sauce, dark soy sauce, stock cube, white pepper, and brown sugar, which adds savory depth with a hint of sweetness. The tofu is pan-fried to develop a crisp exterior before vegetables including onion, ginger, garlic, Napa cabbage, bell pepper, carrots, mushrooms, scallions, tomato, and cilantro are sliced and stir-fried to retain some firmness.
The noodles, vegetables, tofu, and sauce are combined in the wok to finish cooking together, allowing the noodles to absorb the sauce flavors while keeping the stir-fry vibrant and texturally pleasing. The lime adds a fresh brightness.
This dish can serve as a main or side, offering a variety of textures from soft tofu and noodles to crunchy vegetables, enhanced by the combination of savory and slightly sweet sauce elements.
Ingredients
- 150 g bean thread noodles glass noodles
- 400 g tofu
- ½ white onion
- ginger thumb-size piece
- 2 garlic cloves
- ¼ red bell pepper
- 150 g Napa cabbage
- 6 shiitake mushrooms
- 2 carrot
- 3 scallions
- ½ tomato
- A handful cilantro fresh
- 1 lime
Savory Stir-fry Sauce
- 2 tablespoon oyster sauce vegan
- ¼ teaspoon white pepper
- 1 tablespoon dark soy sauce
- ¼ stock cube
- 1 tablespoon water
- 1 teaspoon brown sugar
Instructions
- Soak the noodles in hot water for about 3-4 minutes. Don't worry if they are still a bit al dente, they will finish cooking in the wok or pan. Drain and reserve.
- Prepare the stir-fry sauce by combining the vegan oyster sauce, dark soy sauce, stock, water, white pepper, and sugar. Mix well until all the ingredients are combined and reserve.
- Cut the tofu into cubes. Add some vegetable oil to a pan and pan-fry the tofu. Keep turning the tofu cubes until they are evenly cooked on all sides.
- Finely chop or grate the garlic and ginger.
- Cut the onion, napa cabbage, bell peppers, carrots, shiitake mushrooms, and scallions into thin slices, and quarter the tomato.
- Heat some vegetable oil in a pan or wok to medium-high heat and stir-fry the vegetables, reserving the spring onions for later. Keep stirring to make sure they are cooking evenly. You want the veggies to be cooked while keeping a bit of a crunch.
- Add the noodles to the pan or wok, the stir-fry sauce, pan-fried tofu, and spring onions. Stir and cook for 2 more minutes.
- Add chopped cilantro, optionally some chili flakes or hot sauce, and drizzle some lime juice.
- Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 102g | 34% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.02mg | 0% |
| Sodium | 847mg | 35% |
| Potassium | 714mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 11169IU | 223% |
| Vitamin C | 60mg | 67% |
| Calcium | 383mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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