Pad Woon Senš- by @woon.heng ā£ā£
Recipe (makes 2-3 servings)ā£ā£
š±Ingredients:ā£ā£
~ 2 bunches 1.3oz glass noodles/bean threads noodlesā£ā£
~ 4oz firm tofu – drained, cut into strips, pan-fried until golden brownā£ā£
~ 1 cup cabbage, roughly choppedā£ā£
~ 1 cup mung bean sproutsā£ā£
~ 1/4 cup onion, sliced ~ 1/4 cup carrots, juliennedā£ā£
~ 2 cloves garlic, finely mincedā£ā£
~ 3 stalks scallions, choppedā£ā£
~ 1 small Roma tomatoes, wedged & seeds removedā£ā£
~ red pepper flakes (optional), lime wedgesā£ā£
~ oil, salt to tasteā£ā£
š±Sauce: Mix together 1 tablespoon light soy sauce, 1 tablespoon stir fry sauce (recipe on highlights/store bought), 2 tablespoons ‘fish’ sauce (recipe on highlights) & a few shakes of white pepper until well combined, set aside.ā£ā£
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Soak glass noodles in water to loosen up the thread, about 20 mins. Using a pair ofāļø, cut noodles into shorter thread, then drain & set aside.ā£ā£
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In a heated pan with 1 tablespoon oil, sautĆ© onion & garlic until aromatic. Then, add carrot, cabbage, tofu & give it a quick toss. Season with a sprinkle of salt & then push the mixture to the side of the pan, leaving a space in the middle for the noodles.ā£ā£
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Add another 2 teaspoons oil & heat it up for a few secs, then add noodles & swirl in the sauce. Quickly *stir everything together & cook noodles until they turn translucent & have absorbed all the sauce. Add tomatoes, scallions, mung bean sprouts & give a quick toss until all incorporated. Serve with red pepper flakes & lime juice.ā£ā£
*Stirring constantly is a crucial step to avoid noodles from clumping together. ā£ā£
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Pad Woon Senš- By @woon.heng ā£ā£
