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
- Mushroom 'Seafood'
- Sauce
- Vegan Egg Mixture