Pad Woon Sen😋- By @woon.heng ⁣⁣

Pad Woon Sen😋- by @woon.heng ⁣⁣
Recipe (makes 2-3 servings)⁣⁣
🌱Ingredients:⁣⁣
~ 2 bunches 1.3oz glass noodles/bean threads noodles⁣⁣
~ 4oz firm tofu – drained, cut into strips, pan-fried until golden brown⁣⁣
~ 1 cup cabbage, roughly chopped⁣⁣
~ 1 cup mung bean sprouts⁣⁣
~ 1/4 cup onion, sliced ~ 1/4 cup carrots, julienned⁣⁣
~ 2 cloves garlic, finely minced⁣⁣
~ 3 stalks scallions, chopped⁣⁣
~ 1 small Roma tomatoes, wedged & seeds removed⁣⁣
~ red pepper flakes (optional), lime wedges⁣⁣
~ oil, salt to taste⁣⁣
🌱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.⁣⁣
✅Soak glass noodles in water to loosen up the thread, about 20 mins. Using a pair of✂️, cut noodles into shorter thread, then drain & set aside.⁣⁣
✅In a heated pan with 1 tablespoon oil, sauté 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.⁣⁣
✅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.⁣⁣
*Stirring constantly is a crucial step to avoid noodles from clumping together. ⁣⁣
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