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Pad Woon Sen

Pad Woon Sen (gluten free, dairy free, low FODMAP)

Print Recipe
Stir-fried glass noodles with egg and vegetables. Classic Thai street food.
Course Main Course
Cuisine Thai
Keyword flavorful, spicy
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 530

Ingredients

Sauce

  • 3 tbsp oyster sauce 60 g
  • 6 tbsp tamari
  • 1 tsp dark tamari
  • 2 tsp sugar 10 g
  • Ground black pepper

Other

  • 240 g glass noodles potato or tapioca
  • 2 tbsp garlic infused oil
  • 280 g firm tofu cubed
  • 180 g shredded cabbage
  • 2 carrots 136 g, sliced
  • 4 eggs
  • 40 g scallions green parts only, sliced
  • 2 large tomatoes 160 g, sliced into thin wedges

Instructions

  • Make sauce
    3 tbsp oyster sauce, 6 tbsp tamari, 1 tsp dark tamari, 2 tsp sugar, Ground black pepper
  • Cook noodles, rinse under cold water.
    240 g glass noodles
  • Fry the tofu in garlic oil until lightly browned. Add cabbage, carrots and one tablespoon of the sauce and fry until vegetables soften.
    2 tbsp garlic infused oil, 280 g firm tofu, 180 g shredded cabbage, 2 carrots
  • Push tofu and vegetables to the side and in the remaining space fry/scramble the eggs.
    4 eggs
  • Add the noodles and the sauce, combine well.
  • Add scallions and tomatoes.
    40 g scallions, 2 large tomatoes