This Vegan Pad Woon Sen or Glass Noodle Stir-Fry (泰式炒粉丝, Tài shì chǎo fěn sī) is SOO scrumptious and only takes 30 minutes to make.
Glass Noodle is also known as Cellophane noodle (粉丝, fěn sī) or Bean Thread Noodle. The main ingredient is typically mung bean starch, some brands even have other starches included in the ingredient.
Back at home, we have our own stir-fried bean thread noodles and it’s also one of the noodle options for soup or Char Kuey Teow. Today, you’ll see how to turn this clear noodle into a delicious Pad Woon Sen – recipe inspired by Pai from HotThaiKitchen. While some Thai restaurants serve this noodle dish with rice, I ate this just by itself.
This noodle comes dried and will turn translucent once it’s soaked in water and cooked. It’s also a perfect gluten-free noodle dish that has a chewy and springy texture.
You may have seen this type of noodle at the store which usually comes in packages of 10 small bundles. I found a big pack as pictured below with only one main ingredient: bean starch.
How to make Vegan Pad Woon Sen
Soak the glass noodles in warm water for about 5 minutes until the noodles turn slightly softer. Then, use a pair of scissors to cut the noodles into shorter threads.
For the sauce, combine all the ingredients in a bowl. I’m using a Thai soy sauce (Mountain Brand) here but feel free to substitute it with other soy sauce and adjust the saltiness accordingly.
Tip: You can make this sauce ahead of time or double up the recipe and only use enough to season the noodles. Store the unused sauce in an air-tight jar and refrigerate for future use.
Heat up a large wok and add in the oil. Cook tofu until golden brown on all sides, then push it to the side of the pan and sauté garlic until aromatic.
Add in the rest of the ingredients and stir them together until well combined. Season with part of the prepped sauce.
If you are using Just Eggs, push the vegetables to the side and add the Just Egg in, let the ‘egg’ cook for about 30-45 seconds. Bring the vegetables to cover the egg and stir-fry until everything is incorporated.
Now, get a pair of tongs ready so you can easily toss the noodles during cooking. Add in the noodles and sauce.
Quickly toss everything together until all the noodles are coated with sauce.
Fold in the chopped green onions, tomatoes, and cook for another minute or so or until the tomatoes are fully cooked through. Transfer to a plate and serve warm with a side of pickled chilis.
Vegan Pad Woon Sen Cooking Tips
I’ve made this dish a couple of times and learned a few things along the way. I hope these tips help you to make a successful Pad Woon Sen at home.
- Soak bean thread noodles in warm water instead of boiling water. Once they turn slightly pliable, remove and cut them into smaller threads.
- Use a large pan as you need a good amount of surface area to toss the noodles around.
- Prepare the sauce ahead of time. This way you can add them in right after you put in the noodles.
- If you can’t find Mountain Brand soy sauce, feel free to substitute it with soy sauce of choice. Some soy sauce brands are saltier than others so please adjust the saltiness accordingly.
Why you need this Vegan Pad Woon Sen
- It’s simple to put together
- It only takes 30 minutes
- Easily customizable: Switch up to vegetables of choice
- Filling and Flavorful
Check out my other Stir-Fry Noodles recipe
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan Pad Woon Sen – 泰式炒粉丝
- 100 g [~3.5oz] dried bean thread or glass noodles
- 1 cup chopped cabbage
- 1 small carrot chopped
- ½ small onion sliced
- 3 cloves garlic minced
- 3 oz plant-based eggs used Just Eggs
- 3 oz firm tofu cubed
- 3 stalks green onion slice into 2 inches long
- 1 tomato cut into wedges
- oil for cooking
- 2 tablespoons vegan 'oyster' sauce
- 3 tablespoons soy sauce (see notes) used Mountain brand
- ½ teaspoon dark soy sauce for color (optional)
- 1 teaspoon sugar
- ½ teaspoon white pepper
- a few shakes of black pepper
- Prepare the bean thread: Soak dried bean thread with warm water for about 5 minutes until soft. Use a pair of scissors and give the noodles a few cuts to make them into shorter threads.
- Meanwhile, mix together all the sauce ingredients in a bowl.
- Heat a large pan and add in a spoonful of oil and pan-fry tofu until golden brown.
- Then, push tofu aside and add a drizzle of oil if needed then sauté garlic until aromatic.
- Add in the onion, carrot, cabbage, and season with a tablespoon of sauce. Stir-fry for 1-2 minutes.
- Push the veggies to the side, add a drizzle of oil, and cook the plant-based egg (if using).
- Get ready with a pair of tongs. Add in the noodles and spread them out on the pan. Once you add in the sauce, quickly toss the noodles to coat with sauce, using the tongs.
- Fold in the chopped green onions and tomatoes.
- Give the noodles the final toss and serve warm.
- If you can’t find Mountain Brand soy sauce, feel free to substitute it with regular soy sauce and adjust the sauce’s saltiness accordingly.
- Homemade vegan ‘oyster’ sauce
- It’s super helpful to have a pair of tongs or chopsticks ready before you add in the noodles.