This is a classic Pad Woon Seen recipe that turned completely meatless. Silky Thai glass noodles in a sweet and salty sauce are stir-fried with carrots, cabbage, tomato, onion, and mung bean sprouts. For added protein, this recipe calls for a tofu scramble and marinated oyster mushrooms. It is a phenomenal, flavorful, and delicious glass noodle stir-fry recipe.
Peel and mince garlic. Don’t use a grater as it will burn easily.
Wash and slice green onion.
Discard the outer leaves of the cabbage and cut the head into quarters. Cut one-quarter into thin slices. Check out our vegan coleslaw recipe if you need step photos of how to do it.
Wash, peel, and cut carrots into thin matchsticks. If you need step photos of how to do it, check out our sauteed julienne carrots recipe.
Wash and slice the tomato. Discard the seeds.
Cook or soak glass noodles according to package instructions. Drain water when they are ready.
Prepare tofu scramble or another vegan egg substitute separately.
Preparing the marinated mushrooms
Cut the stem of the oyster mushrooms and tear the cap into small shreds with our hands. If the stem is soft enough you can shred them as well.
Mix the marinade by adding these ingredients in a small bowl: soy sauce (or tamari), onion powder, garlic powder, black pepper, vegetable oil, balsamic vinegar, sweet smoked paprika powder, salt, and Worcestershire sauce.
Take a large bowl and cover the mushroom shreds with the marinade.
You can either bake them in the oven at 425 Fahrenheit (220 degrees Celsius) for 20 minutes or pan-fry them until they turn crispy.
Let’s make Thai glass noodle stir fry!
Take a wok, a frying pan, or a cast-iron skillet and heat it over medium-high heat.
Add vegetable oil and minced garlic. Stir and fry them for a minute. Make sure not too long as they can get easily burnt, especially if you minced them too finely.
Add sliced onion, cabbage, and carrots. Fry them for approx. 6-7 minutes. Do not over-cook them, it is better if they remain crunchy.
Add baked/pan-fried mushrooms and precooked tofu scramble. Stir and fry for 1-2 minutes. This is just to reheat all ingredients and mix them well with the vegetables.
Add precooked noodles, hoisin sauce, soy sauce (or tamari), and sugar. Stir and fry for another 1-2 minutes.