Pad Woon Sen Recipe (Thai Glass Noodle Stir-Fry)
Easy pad woon sen made with chewy glass noodles, vegetables, egg, and savory Thai stir-fry sauce. Perfect for a quick one-pan dinner.
Equipment
- Knife & cutting board
- Mixing bowl
- Colander
- Wok or large skillet
- spatula
Ingredients
- 3 tbsp oil
- 2 cloves garlic, minced
- 2 large eggs
- 1 tbsp golden mountain sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tbsp white sugar
- 70 g dried glass noodles
- 70 g onion, chopped
- 90 g cabbage, roughly chopped
- 50 g carrots, finely chopped
- 3 green onions, chopped
- coriander, for garnishing, add to taste
Instructions
- Soak the glass noodles in room temperature water until softened according to the package instructions. Drain well and cut them slightly shorter if needed.
- Heat oil in a wok or large skillet over medium-high heat. Stir-fry the garlic until fragrant.
- Add the eggs and scramble until almost cooked.
- Add the vegetables and stir-fry until slightly softened but still crisp.
- Add the soaked noodles, oyster sauce, dark soy sauce, golden mountain sauce, and sugar. Toss everything together until the noodles absorb the sauce and turn glossy.
- Stir in the green onions and garnish with coriander before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 419kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 331mg | Potassium: 222mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4307IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg
