Description
Pad woon sen is a delicious and easy to make Thai glass noodle stir fry, packed with colorful veggies and tossed in a sweet and savory sauce.Â
Ingredients
Scale
- 3 ounces glass noodles
- 1 1/2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 2 tablespoons water
- 2 tablespoons vegetable oil or other neutral oil
- 2 large eggs, whisked
- 1/2 small onion, julienned
- 2 garlic cloves, minced
- 1 cup green cabbage, chopped into bite size pieces
- 1/2 cup carrot, sliced on the bias
- 1/2 cup fresh shiitake mushrooms, sliced
- 1/2 cup baby corn, well drained
- 1 tomato, seeds removed and cut into wedges
- 2 scallions, finely chopped
Instructions
- Soak the glass noodles in tepid water for 15 minutes. Drain well and set aside.
- Mix the soy sauce, oyster sauce, fish sauce, sugar, water, and chili powder in a bowl, and set aside.Â
- Add the vegetable oil to a wok or deep skillet over medium high heat. Add the eggs and scramble them.Â
- Add the onion, carrot, garlic, cabbage, carrot, and baby corn, and stir fry for 3-4 minutes, until the vegetables have softened but still yield a slight crunch.Â
- Add the noodles and the sauce and toss well. Keep stir frying until the noodles have absorbed most of the sauce.Â
- Stir in the tomato and turn the heat off.Â
- Transfer the dish to a plate and top with scallions. Serve.
Notes
Fridge:Â Transfer the noodles to an airtight storage container and refrigerate for up to 5 days.
Reheating:Â Reheat in the microwave with the lid slightly open for 1 minute. Stir the noodles and microwave for an additional minute.
Nutrition
- Serving Size: 1
- Calories: 452
- Sugar: 12g
- Sodium: 1412.6mg
- Fat: 19.9g
- Saturated Fat: 12.9g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 54.6g
- Fiber: 6.2g
- Protein: 16.7g
- Cholesterol: 186mg
