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!
Servings: 6 servings
Calories: 212kcal
Cost: $8.50
Equipment
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 vegan 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
- 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 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
Calories: 212kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 380mg | Potassium: 340mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4283IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg