VEGAN THAI GLASS NOODLE STIR FRY RECIPE
Enjoy a healthy and flavour-packed meal with this authentic Vegan Thai Glass Noodle Stir Fry recipe, also known as ‘Pad Woon Sen Jay’ (ผัดวุ้นเส้นเจ). This popular Thai recipe features wonderfully chewy glass noodles stir-fried with a delightful mix of fresh vegetables like wood ear mushrooms, baby corn (kow port on), and young kale in a savoury and aromatic sauce. It’s a quick, satisfying, and completely plant-based dish, perfect for a speedy weeknight dinner.
Ingredients (for 2 servings):
- 80g dried glass noodles (mung bean vermicelli)
- 2 tbsp vegetable oil
- 3 cloves garlic, finely chopped
- 5-6 wood ear mushrooms, soaked in water and thinly sliced
- 4-5 Baby corn (kow port on), sliced diagonally
- A large handful of young kale, washed and cut into 2-inch pieces
- A handful of fresh coriander, roughly chopped
For the Stir-fry Sauce:
- 2 tbsp Dek Som Boon Mushroom Soy Sauce
- 1 tsp palm sugar
- 1 tbsp water
- A pinch of white pepper
Method:
- Prepare the Noodles: Soak the glass noodles in a bowl of room-temperature water for about 10-15 minutes, or until they are soft and pliable. Drain them well and use kitchen scissors to cut them once or twice to make them easier to stir-fry.
- Make the Sauce: In a small bowl, whisk together all the sauce ingredients: Dek Som Boon Mushroom Soy Sauce, palm sugar, water, and white pepper. Set aside.
- Stir-fry the Aromatics: Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the chopped garlic and stir-fry for about 30 seconds until fragrant.
- Add the Vegetables: Add the sliced wood ear mushrooms, baby corn, and the stalks of the young kale. Stir-fry for 2-3 minutes until the vegetables begin to soften but still have a crunch.
- Combine Everything: Add the soaked glass noodles and the prepared sauce to the wok. Stir and toss everything together continuously for about 2 minutes, until the noodles have absorbed the sauce and are cooked through.
- Finish and Serve: Add the leafy parts of the young kale and chopped coriander. Give it one final toss for about 30 seconds until the kale has just wilted. Turn off the heat and serve immediately.
THAI CORIANDER (PAK CHEE THAI)
£2.50
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YOUNG KALE (YORD KANA)
£2.99
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BABY CORN (KOW PORT ON)
£1.25
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Note:
- Vegetable Variations: This recipe is very flexible. Feel free to add other vegetables you enjoy, such as sliced shiitake mushrooms or bell peppers.
- For Extra Protein: Although this version is tofu-free, you could add some edamame beans or cashews for an extra protein boost.
- Storage: This dish is best enjoyed fresh as the noodles can absorb more liquid over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
