This Pad Woon Sen is such a fun and refreshing meal. Perfect for a day when you are busy, this recipe comes together in just 30 minutes and the whole family will love it!
In a measuring bowl, combine the soy sauce, dark soy sauce, vegan fish sauce, coconut sugar, and white pepper and stir until combined. Set aside until ready to use.
Shred the carrots and dice the tomatoes and tofu. Add the carrots, tomatoes, tofu, and cabbage to the skillet and heat over medium heat until the cabbage has started to wilt, about 5-7 minutes.
Drain the glass noodles and add them and the bean sprouts and pour the sauce into the skillet. Stir until combined.
Top with cilantro and green onions and enjoy!