Pad Woon Sen (Thai Stir-Fried Glass Noodles with Shrimp and Egg)
Quick answer
Pad woon sen is a Thai stir-fried glass noodle dish that comes together in minutes.
What makes this special
- Pad Woon Sen is a Thai glass noodle stir-fry with shrimp, egg, and springy mung bean noodles.
- Mung bean glass noodles absorb sauce while retaining a springy bite
- Mid-cook scrambled egg folds into noodles for layered texture
Key ingredients
Core cooking flow
- 1 Soak 120 g glass noodles in lukewarm water for only 10 minutes, then drain well.
- 2 Slice 120 g cabbage and 60 g carrot thinly, and pat 180 g shrimp dry before cooking.
- 3 Heat the pan thoroughly over high heat, add 1 tablespoon cooking oil, and st...
Pad woon sen is a Thai stir-fried glass noodle dish that comes together in minutes. The noodles, made from mung bean starch, turn translucent when soaked and have a springy, slippery texture that absorbs sauce without becoming mushy. Shrimp is cooked first until just pink, then vegetables - typically cabbage and carrot - are tossed in over high heat to keep their crunch. Eggs are scrambled to one side of the wok and folded into the noodles along with soy sauce and oyster sauce. The seasoning is deliberately simple, allowing the natural sweetness of the shrimp and the clean bite of the vegetables to come through.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 120 g glass noodles in lukewarm water for only 10 minutes, then drain well.
Press a strand with your fingers: it should bend but still feel springy, because over-soaked noodles break easily during stir-frying.
- 2Heat
Slice 120 g cabbage and 60 g carrot thinly, and pat 180 g shrimp dry before cooking.
Keep everything near the stove so the high-heat stir-fry moves quickly and nothing sits half-cooked in the pan.
- 3Finish
Heat the pan thoroughly over high heat, add 1 tablespoon cooking oil, and stir-fry the shrimp for about 1 minute.
Stop when the outside turns pink, since they will finish cooking with the noodles later.
- 4Heat
Add the cabbage and carrot, keeping the heat high, and stir-fry for about 1 minute.
The edges should soften slightly while the centers stay crisp, so avoid cooking until the vegetables release too much water.
- 5Step
Push the ingredients to one side and crack 2 eggs into the empty space, stirring gently until softly scrambled.
When the eggs are only partly set, add the drained noodles and fold everything together.
- 6Finish
Add 2 tablespoons soy sauce and 1 tablespoon oyster sauce, then toss for 1 to 2 minutes so the noodles absorb the seasoning evenly.
Serve as soon as the noodles look glossy, translucent, and moist, before they dry out.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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