Pad woon sen (Thai stir-fried glass noodles)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
212 kcal
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Course
Main Course
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Cuisine
Thai
Pad woon sen (Thai stir-fried glass noodles)
Description
Pad Woon Sen starts with soaking glass noodles until pliable, then stir-frying firm tofu until golden and crispy. The aromatics, including garlic and red onion, are cooked briefly before adding a colorful mix of julienned carrots, bell peppers, Napa cabbage, tomatoes, bean sprouts, sliced bird’s eye chilies, and scallions to soften slightly.
The sauce combines tamari, vegetarian oyster sauce, rice vinegar, sugar, water, and white pepper, balancing salty, sweet, and tangy notes with gentle spice. After adding the sauce and noodles to the pan, everything is tossed together until heated through, coating the noodles with a flavorful glaze.
This dish offers a satisfying texture contrast between tender noodles, crisp-tender vegetables, and crispy tofu pieces. It can be adjusted in spiciness by varying the amount of Thai chilies. Garnishes like fresh cilantro, minced chilies, scallions, and lime wedges add brightness and layers of flavor upon serving.
Ingredients
Stir-fried noodles and veggies
- 150 grams bean thread noodles about 5.3 oz, aka glass noodles
- 3 tablespoons canola oil or vegetable oil
- ½ firm tofu hand torn into small pieces, 14 oz block
- ⅔ cup onion red, chopped
- 3 cloves garlic minced
- 1 cup carrot julienne cut, or shredded
- ½ red bell pepper thinly sliced
- 1 cup Napa cabbage shredded
- 2 tomatoes cut into wedges, small
- 2 cups bean sprout
- 2 bird’s eye chili Thai chilies, sliced
- 2 scallion cut into 1 cm sections
Sauce
- 2 tablespoons tamari
- 3 tablespoons vegetarian oyster sauce
- 1 tablespoon rice vinegar
- 4 teaspoons sugar
- 3 tablespoons water
- ¼ teaspoon white pepper
Garnish
- cilantro fresh leaves
- 2 bird’s eye chili Thai chilies, minced
- 1 scallion thinly sliced
- lime wedges
Instructions
- Prepare the dried bean thread noodles by soaking them in warm water for 8-10 minutes until pliable. Drain them in a colander and set aside.
- Heat the canola oil or vegetable oil in a large wok or pan over high heat.
- Add the torn tofu to the pan and stir-fry for 8-9 minutes until lightly golden and crispy.
- Lower the flame to medium and add the minced garlic and red onion. Stir-fry with the tofu for 2-3 minutes until fragrant.
- Add the julienne-cut carrots, sliced red bell pepper, shredded Napa cabbage, tomatoes, bean sprouts, bird's eye chilies, and scallions to the pan. Stir-fry for another 3-4 minutes until the vegetables are slightly softened.
- In a small bowl, whisk together the tamari, vegan oyster sauce, rice vinegar, sugar, water, and ground white pepper to make the sauce.
- Pour the sauce over the vegetables in the pan and add the cooked bean thread noodles. Stir-fry everything together for another 2-3 minutes until the noodles are heated through and the sauce is well distributed.
- Remove from heat and garnish with fresh cilantro leaves, minced bird's eye chilies, sliced scallions, and lime wedges before serving.
Notes
- Adjust bird’s eye chili quantities to achieve your preferred spice level.
- Modify sauce amounts to suit taste preferences, adding more or less as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Sodium | 380mg | 16% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4283IU | 86% |
| Vitamin C | 28mg | 31% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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