Pad Woon Sen
Ingredients
- 2 bunches 1.3oz glass noodles/bean threads noodles
- 4oz firm tofu - drained, cut into strips, pan-fried until golden brown
- 1 cup cabbage, roughly chopped
- 1 cup mung bean sprouts
- 1/4 cup onion, sliced ~ 1/4 cup carrots, julienned
- 2 cloves garlic, finely minced
- 3 stalks scallions, chopped
- 1 small roma tomatoes, wedged & seeds removed
- red pepper flakes (optional), lime wedges
- oil, salt to taste
Preparation
Sauce: Mix together 1 tablespoon light soy sauce, 1 tablespoon stir fry sauce (recipe on highlights/store bought), 2 tablespoons 'fish' sauce (recipe on highlights) & a few shakes of white pepper until well combined, set aside.
Soak glass noodles in water to loosen up the thread, about 20 mins. Using a pair of✂️, cut noodles into shorter thread, then drain & set aside.
In a heated pan with 1 tablespoon oil, sauté onion & garlic until aromatic. Then, add carrot, cabbage, tofu & give it a quick toss. Season with a sprinkle of salt & then push the mixture to the side of the pan, leaving a space in the middle for the noodles.
Add another 2 teaspoons oil & heat it up for a few secs, then add noodles & swirl in the sauce. Quickly *stir everything together & cook noodles until they turn translucent & have absorbed all the sauce. Add tomatoes, scallions, mung bean sprouts & give a quick toss until all incorporated. Serve with red pepper flakes & lime juice.