Pad Woon Sen is what I would consider Thai fast food, along with all of our favorite Thai noodle dishes like Pad Thai and Pad See Ew.
It’s a Thai noodle dish that’s total comfort food. It’s made with glass noodles, some type of protein (chicken, pork, beef, shrimp, tofu, etc.), vegetables, and eggs.
Everything is stir-fried together in a delicious sauce that’s savory and sweet.
It’s one of those dishes that takes just a few minutes to cook once you’ve gathered all of your ingredients.
Glass Noodle Stir-Fry ผัดวุ้นเส้น (pad woon sen)
This amazing Pad Woon Sen recipe is surprisingly easy to make at home in under 30 minutes. It’s a Thai stir-fried noodle dish made with glass noodles, proteins, and veggies tossed in a savory and slightly sweet pad woon sen sauce. It tastes like it came from your favorite Thai restaurant.
Ingredients
- 80 g glass noodles
- 6 gloves garlic, chopped
- ¼ Large onion, cut into strips
- ½ tbs ground white or black pepper
- 105 g ground pork or dark meat poultry, or sub another protein of your choice
- ½ cup carrot, halved lengthwise and thinly sliced on a bias (about half a carrot)
- ½ cup cabbage, cut into bite-sized pieces (or sub other veggies you’ve got in the fridge)
- 1 large Tomato, cut in 8 wedges
- 2 eggs
- Optional garnish: Green onions or cilantro
Sauce
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- ½ Tbsp Golden Mountain sauce (or sub Maggi Seasoning or more soy sauce)
- 1 Tbsp sugar
- ¼ cup water
Instructions
- Soak glass noodles in room temperature water for 7-10 minutes until soft and pliable. Pour the water off, then cut the noodles in halfs or thirds with scissors to shorten them.
- To make the sauce, in a small bowl, mix together oyster sauce, soy sauce, Golden Mountain sauce and sugar. Keep the water separate but have it ready on the side when you're cooking.
- Add oil to a wok or a large saute pan (preferably non-stick) and heat it on medium heat.
- Add garlic, onions, pepper and cook until the garlic starts to turn golden.
- Add the meat, turn the heat up to medium high and cook just until about 80% done.
- Add the cabbage and carrot, about 2 tsp of the sauce, and cook for a minute to wilt the veggies.
- Add the noodles, then pour the rest of the sauce on top of the noodles. Rinse the sauce bowl with about 3 Tbsp of the water and pour it in. Toss everything until the noodles have absorbed all the sauce and are fully cooked.
- Once the noodles have absorbed all the sauce, give it a taste to see if the noodles are done to your liking. If you want them softer, add another splash of water and toss them until they're dry again
- Push the noodles to one side and add a little extra oil to the empty space. Add the eggs to the space, then move the pan so the eggs are centered on the burner and the noodles are a bit off heat. Let the eggs set a bit, then scramble them slightly just to get a marbling of the whites and yolks. Once the eggs are about half way cooked, put the noodles on top of the eggs and let it sit without stirring for another 30 seconds to cook the eggs, then flip and tossing everything together.
- Add tomatoes and toss just to heat through for 10-15 seconds.
- Plate, top with green onions or cilantro, and serve immediately!
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