Pad Woon Sen (gluten free, dairy free, low FODMAP)

Last updated on 9.11.2023

Flavorful Thai stir-fried cellophane (glass) noodles with fried egg and fresh crispy vegetables. It’s a popular street food in Thailand and an easy fakeway to make. Glass noodles are also great for leftovers since they survive refrigerating much better than rice noodles.
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Tip: Mung bean glass noodles are high FODMAP, so for low FODMAP use either rice vermicelli or other type of glass noodles (potato or tapioca).

This recipe is for 4 servings. One serving contains 530kcal (55g carbs, 18g fat, 22g protein).

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Pad Woon Sen (gluten free, dairy free, low FODMAP)

Print Recipe

Stir-fried glass noodles with egg and vegetables. Classic Thai street food.

Course Main Course

Cuisine Thai

Keyword flavorful, spicy

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 4

Calories 530

Ingredients

Sauce

• 3 tbsp oyster sauce 60 g
• 6 tbsp tamari
• 1 tsp dark tamari
• 2 tsp sugar 10 g
• Ground black pepper

Other

• 240 g glass noodles potato or tapioca
• 2 tbsp garlic infused oil
• 280 g firm tofu cubed
• 180 g shredded cabbage
• 2 carrots 136 g, sliced
• 4 eggs
• 40 g scallions green parts only, sliced
• 2 large tomatoes 160 g, sliced into thin wedges

Instructions

• Make sauce
  3 tbsp oyster sauce, 6 tbsp tamari, 1 tsp dark tamari, 2 tsp sugar, Ground black pepper
• Cook noodles, rinse under cold water.
  240 g glass noodles
• Fry the tofu in garlic oil until lightly browned. Add cabbage, carrots and one tablespoon of the sauce and fry until vegetables soften.
  2 tbsp garlic infused oil, 280 g firm tofu, 180 g shredded cabbage, 2 carrots
• Push tofu and vegetables to the side and in the remaining space fry/scramble the eggs.
  4 eggs
• Add the noodles and the sauce, combine well.
• Add scallions and tomatoes.
  40 g scallions, 2 large tomatoes