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

Last updated on 29.3.2021

This recipe is for 4 servings.

Sauce ingredients

3 tbsp oyster sauce
6 tbsp tamari
1 tsp dark tamari
2 tsp sugar
Ground black pepper

Other ingredients

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

Cooking instructions

  • Make sauce
  • Cook noodles, rinse under cold water.
  • Fry the tofu in garlic oil until lightly browned. Add cabbage, carrots and one tablespoon of the sauce and fry until vegetables soften.
  • Push tofu and vegetables to the side and in the remaining space fry/scramble the eggs.
  • Add the noodles and the sauce, combine well.
  • Add scallions and tomatoes.

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