Thai
VeganPad woon sen jay (vegetable glass noodle stir-fry)
ผัดวุ้นเส้นเจ · mung bean noodles with cabbage, mushrooms and tofu, no garlic
At home in central Thailand, pad woon sen is a quick lunch with egg, garlic and pork; the jay version served during the October Vegetarian Festival leaves all three out and leans on shiitake and soy instead. The noodles turn springy and translucent, catching the dark soy colour, with sweet cabbage and carrot through them and fried tofu for bite. Out of season, scramble in an egg and a clove of garlic. Chef's tip: soaking the noodles too long is the usual mistake; 10 minutes in warm water is enough, or they turn to mush in the wok.
- Prep
- 10 min
- Cook
- 10 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 420 kcal
Ingredients
- 3 ½ oz mung bean vermicellisoaked 10 minutes in warm water, drained and cut in half
- 2 tbsp neutral oil
- 5 ½ oz firm tofuin thin strips
- 3 ½ oz fresh shiitake mushroomssliced
- 5 ½ oz white cabbageshredded
- 1 carrotcut into matchsticks
- 1 ½ tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- ¼ tsp ground white pepper
- ¼ cup water
- 1 handful coriander leaves (optional)
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Heat 2 tbsp neutral oil in a wok over a high heat. Fry 5 ½ oz firm tofu until lightly golden on the edges, about 2 minutes.
2 minStep 2: Add 3 ½ oz fresh shiitake mushrooms and stir-fry until softened and glossy, about 2 minutes.
2 minStep 3: Add 5 ½ oz white cabbage and 1 carrot and toss until the cabbage just wilts but still crunches, about 2 minutes.
2 minStep 4: Add the drained 3 ½ oz mung bean vermicelli, 1 ½ tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp vegetarian mushroom stir-fry sauce, 1 tsp sugar, ¼ tsp ground white pepper and ¼ cup water. Toss with tongs until the noodles absorb the liquid and turn clear and evenly brown, about 3 minutes.
3 minStep 5: Taste, add a splash more soy if needed, scatter with 1 handful coriander leaves and serve hot.
KrazyBadal
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