Wok Pan Pathai

Noodle dishes are just always delicious!

Soak glass noodles in plenty of water for a few minutes, then remove and cut off.

Soak mushrooms well covered in warm vegetable soup, soak at least 20 min. Pour mushroom broth through a sieve and collect.

Heat oil in a wok or in a large, slightly higher frying pan. Fry tofu and leek in hot fat, add soy sauce, chili seasoning and salt and continue to fry for 3 min. Add mushrooms and glass noodles, sauté for 2 min. Add the cabbage, soy and bamus sprouts and mushroom broth. Stir in, steam for a few minutes until soft and season.

If you like, you can push the vegetable mixture to the side and beat the eggs in turn, lightly fry.

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