Pad woon sen
Ingredients
- 100g dried bean noodles
- 2 tbsp vegetable oil
- 1 block tofu
- 1 tbsp cornstarch
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 carrots, julienned
- 1 red pepper, thinly sliced
- 1 cup shredded cabbage
- 1 tomato, cut into wedges
- 1 sliced bird's eye chilli
- 3 scallions, diced
- 1 ½ tbsp soy sauce
- 2 tbsp vegan oyster sauce
- ½ tbsp rice vinegar
- 2 tsp sugar
- 2 tbsp water
- ¼ tsp white pepper
- Coriander, chopped
- 1 minced bird's eye chilli
- Lime wedges
Steps
- Drain and press the tofu. Once done rip into chunks and toss in a bowl with cornstarch.
- Soak the bean thread noodles by in warm water until pliable. Drain 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 heat and add the garlic and red onion. Cook until fragrant.
- Add the carrot, bell pepper, cabbage, tomatoes, chilli and scallion whites. Cook until vegetables are slightly softened.
- In a small bowl whisk ingredients from soy sauce to white pepper for the sauce.
- Add the sauce and noodles to the pan. Stir to coat. Cook until noodles are heated through.
- Remove from heat and garnish with coriander, chillies, scallion greens, and lime wedges.