Pad Woon Sen (Thai Stir-Fried Glass Noodles with Shrimp and Egg)
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.
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Instructions
- 1
Soak glass noodles in lukewarm water for 10 minutes and drain.
- 2
Heat oil and stir-fry shrimp until halfway cooked.
- 3
Add vegetables and stir-fry quickly over high heat.
- 4
Scramble eggs in the pan, then mix with noodles.
- 5
Add soy sauce and oyster sauce and toss for 1-2 minutes.
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