Pad Woon Sen Thai Glass Noodle Stir Fry
A classic Thai stir-fry featuring silky mung bean noodles, crisp vegetables, and savory protein tossed in a balanced sweet and salty sauce.
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Ingredients
- 100 grams Dry glass noodles (mung bean threads)
- 200 grams Shrimp or sliced chicken breast
- 2 large Eggs, lightly beaten
- 3 cloves Garlic, minced
- 1/2 cup Carrot, julienned
- 1 cup Cabbage, shredded
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Sugar
- 3 stalks Green onions, cut into 1-inch pieces
- 2 tablespoons Vegetable oil
Instructions
- 1
Soak the dry glass noodles in room temperature water for 7-10 minutes until soft, then drain and cut into shorter lengths with scissors.
- 2
In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar to create the stir-fry sauce.
- 3
Heat oil in a wok or large skillet over medium-high heat and sauté the minced garlic until fragrant.
- 4
Add your protein (shrimp or chicken) and stir-fry until cooked through, then push to one side of the pan.
- 5
Pour the beaten eggs into the empty space, scramble them until set, then mix with the protein.
- 6
Add the carrots and cabbage, stir-frying for 1-2 minutes until they begin to soften.
- 7
Add the soaked noodles and the prepared sauce mixture, tossing vigorously to ensure the noodles are evenly coated and have absorbed the liquid.
- 8
Toss in the green onions for the final 30 seconds, remove from heat, and serve immediately.
Nutrition per Serving
410
Calories
22g
Protein
52g
Carbs
14g
Fat
4g
Fiber
6g
Sugar
1150mg
Sodium
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