Yields:
2 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
Glass noodles are kind of an Asian obsession. They can be a contributing ingredient in a variety of dishes or can hold their own as a delicious main. Pad woon sen literally translates to ‘fried glass noodles’. In this dish, we use king oyster mushrooms to make ‘squid rings’ and ‘scallops’ so we can have a vegan pad woon sen talay (seafood).
This is a fairly straightforward dish and great for a quick lunch. The main thing to note is how to cook the glass noodles correctly.
The king oyster mushroom ‘seafood’ is optional and is just for fun! You can have this just with normal mushrooms and veggies too. You can also use tofu and whatever.
Tips
- I like to cook the mushroom ‘seafood’ separately so that is does not break before serving. If you can’t be bothered, you can just add them into the stir-fry with the mushroom caps.
- I find that the sauce is salty enough so I generally use water instead of stock. But if you prefer a heavier flavour, use stock for the simmering instead.
- Because not all glass noodles are the same, try to find a good quality one. Usually this would be purely mung beans / green beans and not mixed with corn starch.
- Cooking time and water required depends on the brand of glass noodles. If your glass noodles are not cooked enough after leaving to simmer, add a little at a time and cover. This is to prevent the glass noodles from being overcooked.
- Should you find that that your glass noodles are a little stuck together, this could be due to not enough water plus too much heat, or overcooking. Turn the heat off and add some warm water to loosen the noodles. Then taste one strand and see if it is cooked through. If it is cooked through, move on to the next step immediately. Otherwise, see the above tip.
If you like Thai glass noodle recipes, check out Yum Woon Sen | Thai Vermicelli Salad.
Ingredients
Adjust Servings
- Mushroom 'Seafood'
- Sauce
- Vegan Egg Mixture
Instructions
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Before doing anything else, soak the glass noodles in a large tub of room temperature water. You can also cut them into smaller segments for easy handling later.
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Mix the vegan egg ingredients in a bowl. Heat 0.5 tbsp of oil over medium heat in a non-stick pan and fry the vegan egg mixture. Constantly mix and scrape the mixture off the bottom and sides. When the vegan eggs are fully cooked they will not stick to the pan anymore. Set aside for later.
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Cut the caps off the king oyster mushrooms and slice them. Slice the stem of the mushrooms to about 2cm thickness. For half of the stems, cut the middle out to make rings. For the other half, score on one side to make scallops.
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Pan-fry the mushrooms over medium heat with a little oil and salt on one side. Then, flip them over and add the mirin or dashi stock. Cook until the liquid is absorbed by the mushrooms.
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Meanwhile, slice the onions and tomatoes. Separate the stalk and leaves from the vegetables. Finely dice the garlic.
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Mix all the sauce ingredients in a separate bowl.
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Heat 1 tbsp of oil over medium heat and fry the red onions until slightly translucent.
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Add the garlic and the king oyster mushroom caps and fry for 1 minute or so. Then add the tomatoes and vegetable stems and fry for another 2 minutes. Add the vegetable leaves and fry until wilted.
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Add the soaked glass noodles, making sure to space them out evenly across the pan. Pour the sauce over the noodles and mix quickly until the noodles are evenly coated.
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Add the water or vegetable stock. Turn the heat down to low and cover the pan for about 3-5 minutes until the liquid is fully absorbed.
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Add the vegan egg, mushroom rings and scallops, and white pepper and toss to mix well.
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Serve hot, topped with coriander leaves and fresh cut bird's eye chillies.
