Isn't Pad Thai wonderful? There's another awesome recipe in the Thai cuisine called Pad Woon Sen which uses the gorgeous glass noodles (AKA woon sen, transparent noodles, or cellophane noodles).
We thought, why not combine the two dishes and turn them into something new? So here is our glass noodle pad thai recipe for you. Let's call it Woon Sen Pad Thai!
First, we picked bean sprouts and peanuts from the classic Pad Thai. Then, we borrowed the glass noodles, carrots, cabbage, and mushrooms from the Pad Woon Sen recipe. As "pad" means stir-fry, we took all these delicious ingredients and seared them to perfection in our wok, yum!
While the classic Pad Woo Sen sauce includes fish sauce and sugar, we made ours with soy sauce and maple. Using maple is a great way to add flavour and get rid of refined sugars. And by replacing fish sauce, we made this recipe fully vegan. Then we garnished everything with bird's eye chillies and cilantro for that authentic Thai finish.
Another ingredient stood in the way of veganism: eggs! Eggs are in the original Pad Thai recipe, but we used tofu instead. Tofu is an excellent plant-based source of complete proteins, and it's quite similar to stir-fried eggs once seared and shredded.
We think you'll love this glass noodle pad thai if you are looking for a fun and vegan alternative to the classic recipe. It's got lots of wholesome plant-based ingredients and a great nutritional profile. Plus, it's easy to make and ready in 30 minutes. Let's wok right into it!