Pad Woon Sen
INGREDIENTS
• 150 g glass noodles, soaked 10 minutes and drained
• 1 cup tofu, medium dice
• 2 tablespoons coconut oil
• 2 eggs, optional
• 5 cloves garlic, minced
• ½ cup onion, sliced lengthwise
• ⅓ cup carrots, julienned
• 1 cup cabbage, cauliflower, or broccoli, thinly sliced
• ½ cup sugar snap peas or green peas
• 2 tomatoes, sliced, optional
• 2 stalks green onion, chopped
• ⅓ cup celery, chopped
• 1 red Thai chili, thinly sliced, optional
• 1 tablespoon mushroom sauce, optional
• 1 tablespoon light soy sauce
• 2 tablespoons seasoning sauce
• 1 tablespoon sweet soy sauce
• 2 teaspoons mushroom seasoning, optional
• 1 tablespoon sugar or honey, optional
• ½ cup water
METHOD
1. Soak the glass noodles in room-temperature water for about 10 minutes. Drain and set aside.
2. Heat coconut oil in a wok over medium-high heat. Add garlic and stir-fry until golden. Add eggs if using and tofu; cook until the eggs are scrambled and the tofu is lightly browned.
3. Add onions and carrots; stir until softened, about 2 minutes. Add noodles, light soy sauce, a pinch of salt, and water. Stir-fry 3–5 minutes until noodles are cooked and the water is absorbed.
4. Add cabbage, cauliflower or broccoli, sugar snap peas, tomatoes, seasoning sauce, sweet soy sauce, mushroom seasoning, and sugar or honey. Stir-fry another 2–3 minutes.
5. Add green onions, celery, and red Thai chili. Taste and adjust seasoning, then serve hot.
PHOTO CREDIT
Photo by Sakurai Midori via Wikimedia Commons, CC BY-SA 3.0. The photo shows the shrimp version; Chitty’s recipe uses tofu.
Source: https://commons.wikimedia.org/wiki/File:Fried_cellophane_noodles_with_shrimp_Pad_woon_sen_kung.jpg
