Pad Woon Sen (Thai Glass Noodle Stir Fry)

• servings: 3 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

200 grams dried bean thread noodles (*see notes, approx. - 4 bundles)

2 eggs

1/4 cup onion (white or yellow)

2 cloves garlic (finely chopped, approx. 2 teaspoons)

1 cup nappa cabbage (or regular cabbage)

1/2 cup carrots

1 tomato (cut into wedges)

1/2 red pepper (thinly sliced)

1 cup bean sprouts

1 boneless chicken thighs (Optional, if using meat)

1 ½ teaspoons soy sauce

1 teaspoon water

1 teaspoon oil

2 tablespoons oyster sauce

2 teaspoons fish sauce

1 tablespoon Thai seasoning sauce/maggi sauce (or soy sauce)

1 teaspoon sugar

2 tablespoons neutral oil (any oil except olive oil)

3 tablespoons water

1/2 teaspoon dark soy sauce (optional, for color, *see notes)

green onions

birds eye chilli

Directions

Preparation

Soak noodles for 10 minutes in room temperature water

While the noodles are soaking, prepare the vegetables by thinly slicing them and set it aside.

Finely chop the garlic and set it aside

Beat the eggs with 1 teaspoon of oil in a separate bowl.

(Optional) If you are using meat, marinate the meat and set it aside.

Drain the noodles. They should be pliable and bendy. Use scissors and cut them in half, they should be about 3 inches long.

Mix the sauce ingredients together and set it aside.

Putting the Pad Woon Sen together

Add a tablespoon of oil to a large frying pan and set it to medium heat. Scramble the eggs and remove it from the pan and set it aside

Add a bit more oil to the pan and set it to high heat and wait for the pan to get hot again.

If you are using meat, add the meat in and stir fry it until it is fully cooked (about 4 minutes).

Add in the onions and cook it until they are soft (about 1-2 minutes)

Add in the garlic and cook it until it is fragrant (about 30 seconds)

Add in the vegetables and cook it for about 2-3 minutes. Don't worry if water comes out of the vegetables, the noodles will absorb it.

Adjust the heat back to medium and add in the noodles and sauce and cook it for about 1-2 minutes until the noodles have all been coated with the sauce. The noodles are cooked once they become clear.

Add the scrambled eggs back in, and mix everything together and plate it and enjoy!

Nutrition

• Calories: 193 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 109 mg
• Sodium: 816 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 6 g