Vegan Pad Woon Sen - 泰式炒粉丝

Ingredients

• 100 g [~3.5oz] dried bean thread (or glass noodles)
• 1 cup chopped cabbage
• 1 small carrot (chopped)
• 1/2 small onion (sliced)
• 3 cloves garlic (minced)
• 3 oz plant-based eggs (used Just Eggs)
• 3 oz firm tofu (cubed)
• 3 stalks green onion (slice into 2 inches long)
• 1 tomato (cut into wedges)
• oil for cooking
• 2 tablespoons vegan 'oyster' sauce
• 3 tablespoons soy sauce (see notes) (used Mountain brand)
• 1/2 teaspoon dark soy sauce (for color (optional))
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• a few shakes of black pepper

Instructions

1. 1

   Prepare the bean thread: Soak dried bean thread with warm water for about 5 minutes until soft. Use a pair of scissors and give the noodles a few cuts to make them into shorter threads.

2. 2

   Meanwhile, mix together all the sauce ingredients in a bowl.

3. 3

   Heat a large pan and add in a spoonful of oil and pan-fry tofu until golden brown.

4. 4

   Then, push tofu aside and add a drizzle of oil if needed then sauté garlic until aromatic.

5. 5

   Add in the onion, carrot, cabbage, and season with a tablespoon of sauce. Stir-fry for 1-2 minutes.

6. 6

   Push the veggies to the side, add a drizzle of oil, and cook the plant-based egg (if using).

7. 7

   Get ready with a pair of tongs. Add in the noodles and spread them out on the pan. Once you add in the sauce, quickly toss the noodles to coat with sauce, using the tongs.

8. 8

   Fold in the chopped green onions and tomatoes.

9. 9

   Give the noodles the final toss and serve warm.