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!
Add the glass noodles to a large bowl of water and pour boiling water over the noodles. Let soak for 10 minutes.
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.
Add 2 tablespoons of olive oil to a cast-iron skillet
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!
Notes
This recipe is perfect for busy weekdays when you are crunched for time as it only takes 30 minutes to make. Just make sure you are multitasking and soaking the noodles as you are stir frying the vegetables.
Cut vegetables into uniform sizes so that they are cooked evenly. If you have an uneven slice on the vegetables then they will cook at different times.
It sounds simple, but make sure to use a large enough pan to make your Pad Woon Sen. You don't want your vegetables to be jumping out of the pan as you are trying to cook them!
If you’re feeding a larger group or family, increase the number of servings on the printable recipe and it will automatically adjust the ingredient amounts!