WoonHeng Chia presents a meat-free rendition of pad woon sen, utilizing vegetarian oyster sauce and packed with tofu and a variety of vegetables. This dish is featured in Chia’s latest publication, “The Vegan Asian Cookbook,” promising a gratifying and straightforward cooking experience.
Discover Chia’s recipe below, alongside her expert advice for ensuring the noodles are impeccably coated in sauce every time.
Pad Woon Sen (Stir-Fried Glass Noodles)
Thai-style pad woon sen, a delicate medley of glass noodles infused with garlic and onion and mixed with an array of vegetables, used to intimidate me when it came to attempting it in my own kitchen. Observing vendors crafting a similar glass noodle dish at char kuey teow stalls in Malaysia, meticulously ensuring each noodle was drenched in a flavorful sauce, left me wondering, “How do they manage it?”
Upon embarking on preparing this dish at home, I discovered a few techniques that simplified the process significantly: prepping the sauce beforehand and using a spacious pan to allow the noodles ample exposure to absorb the sauce. Employing both hands during stirring, one with tongs to separate stubborn clumps and the other with a spatula to ensure the sauce reaches every nook and cranny. Finally, finishing off with high heat for a slight sear. Armed with these insights, mastering this dish is entirely within reach!
Ingredients
For the noodles:
– 3½ ounces (100 g) dried mung bean vermicelli (bean thread)
For the sauce:
– 2 tablespoons vegetarian oyster sauce
– 3 tablespoons (45 ml) Golden Mountain brand Thai seasoning sauce
– ½ teaspoon dark caramel soy sauce
– ½ teaspoon sugar
– ¼ teaspoon mushroom seasoning
– Dash each of ground white pepper and ground black pepper
For the tofu and vegetables:
– 2 tablespoons cooking oil
– 7 ounces (200 g) firm tofu, drained, pressed, and cut into 1-inch (2.5 cm) cubes
– 3½ ounces (100 g) fresh oyster or king oyster mushrooms, torn into bite-sized pieces
– 1 small onion, thinly sliced
– 3 garlic cloves, finely chopped
– ¼ cup (30 g) carrot slices
– ½ cup (60 g) chopped cabbage
– ½ cup (50 g) chopped yu choy or gai lan
– 1 small (60 g) tomato, cut into wedges
– 1 scallion, white and green parts, cut into 2-inch (5 cm) sections and julienned
For serving:
– 1 or 2 fresh red Thai chiles, thinly sliced, in Vegan Fish Sauce
– Red pepper flakes
Preparation
1. Soften the noodles: Soak the mung bean vermicelli in warm water for 10 minutes until tender, then drain. Trim the noodles for easier handling and stir-frying.
2. Prepare the sauce: Combine the vegetarian oyster sauce, Golden Mountain seasoning sauce, dark caramel soy sauce, sugar, mushroom seasoning, white pepper, black pepper, and 1/2 cup (120 ml) water in a small bowl.
3. Pan-fry the tofu and mushrooms: Heat 1 tablespoon of oil in a large wok or nonstick pan over medium-high heat. Pan-fry the tofu cubes until golden brown on both sides, approximately 5 to 8 minutes. Transfer the tofu to a bowl.
4. In the same pan, add the mushrooms and sauté until fragrant and starting to sear on the edges, about 2 minutes. Transfer them to the same bowl as the tofu.
5. Sauté the vegetables: Heat the remaining 1 tablespoon of oil in the same pan over medium heat. Sauté the onion, garlic, and carrot for about 2 minutes until the onion turns slightly translucent. Add the cabbage, yu choy, and tomato, then incorporate 2 tablespoons of the sauce mixture. Stir-fry the vegetables until softened, approximately 2 minutes. Return the tofu and mushrooms to the pan, pushing everything to one side.
6. Cook the noodles: Spread the noodles evenly in the pan in a single layer. Pour the remaining sauce over the noodles and increase the heat to medium-high. Using tongs, toss and stir the vermicelli to combine with the sauce and vegetables. The noodles will gradually expand and soften. If the pan dries out before the noodles are fully cooked, add water gradually, 1 tablespoon at a time.
7. Once the sauce is fully absorbed, and the noodles are cooked through, usually 2 to 3 minutes, add the scallion. Increase the heat to high and stir for an additional minute to combine and lightly sear.
8. Serving: Transfer to a plate and accompany with Thai chiles