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Photo by Alexandra Tran on Unsplash
Thaimaindairy-free
Pad Woon Sen (Thai Glass Noodle Stir-Fry)
Pad Woon Sen is a beloved street food staple found in markets and hawker stalls throughout Bangkok and central Thailand, prized for its silky mung bean noodles that absorb bold savory sauces. The dish balances the umami depth of oyster and fish sauce with the crunch of fresh vegetables and the richness of egg, all tossed over fierce wok heat in a matter of minutes.
Jump to recipeIngredients
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Instructions
- 1
Soak the dried glass noodles in room-temperature water for 15 minutes until pliable and softened. Drain thoroughly and use kitchen scissors to cut them into roughly 6-inch lengths to make stir-frying easier. Set aside.
- 2
In a small bowl, combine the oyster sauce, fish sauce, soy sauce, dark soy sauce, white sugar, and 2 tablespoons water. Stir until the sugar dissolves completely. This is your stir-fry sauce. Set aside.
- 3
Heat a wok or large heavy skillet over the highest heat possible until it begins to smoke lightly. Add 1 tablespoon of the vegetable oil and swirl to coat the wok.
- 4
Add the sliced chicken to the hot wok and stir-fry for 2 minutes until cooked through and lightly golden at the edges. Push the chicken to one side of the wok.
- 5
Add the shrimp to the empty side of the wok and cook for 1 to 2 minutes, stirring, until they turn pink and curl. Toss everything together and transfer the chicken and shrimp to a clean plate. Set aside.
- 6
Add the remaining 2 tablespoons of oil to the wok over high heat. Add the minced garlic and stir-fry for 20 seconds until fragrant and just beginning to turn golden.
- 7
Add the sliced onion and julienned carrot and stir-fry for 1 minute. Add the celery and napa cabbage and toss everything together for another 1 minute until the vegetables are slightly wilted but still have a bite.
