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Pad woon sen (Thai stir-fried glass noodles)

Explore the delectable flavors of vegan Pad Woon Sen! This classic Thai stir-fried noodle dish is bursting with savory umami, tender bean thread noodles tossed with crisp vegetables, chewy tofu, and fresh, delicious Thai spice. The result? A tantalizingly delicious and satisfying meal that will transport your senses to the streets of Thailand. Get ready to tantalize your taste buds and impress your guests with this hyper-flavorful, plant-based, gluten-free Pad Woon Sen recipe!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 212 kcal
Course: Main Course
Cuisine: Thai

Ingredients

Stir-fried noodles and veggies
  • 150 grams about 5.3 oz. dried bean thread noodles (a.k.a. glass noodles)
  • 3 tablespoons canola oil or vegetable oil
  • ½ of a 14 oz. block of firm tofu hand torn into small pieces
  • ⅔ cup chopped red onion
  • 3 cloves garlic minced
  • 1 cup carrots julienne cut, or shredded
  • ½ red bell pepper thinly sliced
  • 1 cup shredded napa cabbage
  • 2 small tomatoes cut into wedges
  • 2 cups bean sprouts
  • 2 Sliced bird’s eye chilies Thai chilies
  • 2 scallions 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
  • fresh cilantro leaves
  • 2 minced Bird’s eye chilies Thai chilies
  • 1 scallion thinly sliced
  • Lime wedges

Instructions

    Cup of Yum
  1. 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.
  2. Heat the canola oil or vegetable oil in a large wok or pan over high heat.
  3. Add the torn tofu to the pan and stir-fry for 8-9 minutes until lightly golden and crispy.
  4. Lower the flame to medium and add the minced garlic and red onion. Stir-fry with the tofu for 2-3 minutes until fragrant.
  5. 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.
  6. In a small bowl, whisk together the tamari, vegan oyster sauce, rice vinegar, sugar, water, and ground white pepper to make the sauce.
  7. 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.
  8. Remove from heat and garnish with fresh cilantro leaves, minced bird's eye chilies, sliced scallions, and lime wedges before serving.

Notes

  • Adjust the amount of bird's eye chilies or Thai chilies to your preferred level of spiciness. You can also add more or less sauce according to your taste preferences. 

Nutrition Information

Calories 212kcal (11%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.05g Sodium 380mg (16%) Potassium 340mg (10%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 4283IU (86%) Vitamin C 28mg (31%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 212

% 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.