Pad Woon Sen Glass Noodle Stir-Fry
Ingredients
- 2 bunches (1.3 oz) glass noodles or bean thread noodles
- 4 oz firm tofu
- 1 cup cabbage
- 1 cup mung bean sprouts
- 1/4 cup onion
- 1/4 cup carrots
- 2 cloves garlic
- 3 stalks scallions
- 1 small Roma tomato
- Red pepper flakes (optional)
- Lime wedges
- Oil
- Salt to taste
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon stir fry sauce (store bought or homemade)
- 2 tablespoons 'fish' sauce
- A few shakes of white pepper
Preparation
Mix together the sauce ingredients and set aside.
Soak glass noodles in water to loosen up the thread, about 20 minutes. Using a pair of scissors, cut noodles into shorter thread, then drain and set aside.
In a heated pan with 1 tablespoon oil, sauté onion and garlic until aromatic.
Add carrot, cabbage, tofu and give it a quick toss.
Season with a sprinkle of salt and then push the mixture to the side of the pan, leaving a space in the middle for the noodles.
Add another 2 teaspoons oil and heat it up for a few seconds, then add noodles and swirl in the sauce.
Quickly stir everything together and cook noodles until they turn translucent and have absorbed all the sauce.
Add tomatoes, scallions, mung bean sprouts and give a quick toss until all incorporated.
Serve with red pepper flakes and lime juice.
