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Pad Thai with Glass Noodles (Pad tai woon-sen)

Vegetarian Pad Thai with Cellophane Noodles

Solve the dilmena of what to serve your veggie friends by preparing this vegetarian Pad Thai noodle recipe, made with healthy glass noodles (also known as bean thread noodles) instead of the usual rice noodles. The vegetarian version of tamarind-based Pad Thai Sauce can be stored for quickly preparing this dish again later. Vegans should omit the eggs.

Ingredients

• 1/4 cup + 1 tablespoon light soy sauce
• 1/4 cup + 2 teaspoons unbleached sugar
• 1/4 cup tamarind juice
• 2 1/2 tablespoons vegetable oil
• 1 tablespoon shallot, chopped (or red onion)
• 1 tablespoon salted preserved Chinese radish, chopped
• 1 teaspoon ground red chili
• 1/4 cup hard white tofu, cut into small pieces
• Seasoned Shitake Mushrooms (recipe below), cut into strips
• 1 pack (100 grams) dried glass noodles, soaked and cut into 4" sections
• 1/2 cup water
• 1 egg
• 1 cup bean sprouts
• 3 Chinese chives, cut into 1 1/2" sections (or scallions)
• 2 tablespoons ground roasted peanuts
• omelette for garnish
• Assortment of fresh vegetables such as scallions, lime wedges, banana blossom, bean sprouts, etc.

Seasoned Shiitake Mushrooms

• 3 dried shitake mushrooms, soak until tender, trim away hard stems and cut into strips
• 2 tablespoons vegetable oil
• 1 slice ginger, bruised
• 2 scallions, cut into 11/2" sections
• 1 cup liquid reserved from soaking shitake mushrooms
• 1 1/2 tablespoons light soy sauce
• 1 teaspoon unbleached sugar

Preparation

1. To prepare Seasoned Shitake Mushrooms: Fry the mushrooms in oil over medium heat until fragrant. Add ginger and spring onions, toss to combine Add liquid reserved from soaking shitake mushrooms. Season with light soy sauce and sugar. Reduce to low heat, simmer until the mushrooms absorb the sauce and put aside. Remove the piece of ginger before adding to the noodles.
2. To prepare Vegetarian Pad Thai Sauce: Boil together the tamarind juice, soy sauce and sugar for about 10 minutes (or longer) until slightly thickened. Set aside to cool. This prepared sauce can be stored indefinately in a covered jar in the refrigerator for future use.
3. Preheat a wok over medium heat. When it is hot, add in half of the cooking oil. Add chopped shallot (or red onion) and fry until fragrant. Add preserved Chinese radish, ground red chili, tofu and seasoned mushrooms. Cook until done. Add noodles and water. Toss and cook until noodles are done. Season with 1-2 Tblsp. to taste with the prepared vegetarian Pad Thai Sauce and toss to mix well. With a spatula, remove the noodles to the side of the pan and add the remaining oil. Break in an egg, stir and cook until it is almost set. Fold the noodles over then add Chinese chives and bean sprouts. Stir-fry and toss to combine, turn off the heat.
4. Remove to a serving dish, sprinkle roasted peanuts and garnish with omelette. Best served with fresh vegetables. Serves 2

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