Maya Sari
Thai Stir Fry Glass Noodles
Pad Woon Sen, cooked in any multinational way, greatly shows off the bright flexibility, desirable texture, and flavors of mung bean vermicelli.
Stir-fried glass noodles with a fine mixture of selected vegetables and proteins such as shrimp will do the trick for this very special Thai-truly-related affair.
I had Pad Woon Sen for the first time in this tiny family-run Thai place in my neighborhood.
There was that very old lady chef, whose cooking smelled so good, whipping up there and then a Pad Woon Sen.
An aroma of garlic and oyster sauce that seemed so sharp and these glass noodles shimmered at work.
Making Pad Woon Sen at home again an avenue through where I get to rewind back in time, reliving the moment with flavors and warmth.
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This is quite a satisfying food that is easy to prepare the flavors of Thailand back in my kitchen and deliver it to the dining table.
Pad Woon Sen is one famous stir-fried Thai dish with glass noodles. This recipe is very flexible with any variation in ingredients.
Traditionally, it calls for shrimp, but you can sub with anything you feel like adding.
For spicy lovers, you can add my Chili Oil to your Pad Woon Sen for an extra kick.
Ingredients:
- 180g glass noodles, dry
- Vegetable oil for cooking
- 300g shrimp, peeled or other protein
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 3 cloves garlic, chopped
- 1 cup cabbage, bite-sized
- 1 carrot, then thinly sliced
- 1 tomato, cut wedges
- Sugar to taste
- Salt to taste
- 1 tsp ground white pepper
- 2 green onions
- 1 large mild red chili, finely sliced
Instructions
Preparing the Noodles:
1. Soften the glass noodles in warm water for about 10 minutes, then drain and set aside.
Preparing the Shrimp:
2. In a large frying pan or wok, pan-fry the shrimp with 1 tablespoon of vegetable oil at medium-high heat until pink and totally opaque. Remove and set aside.
3. In a pan, add garlic and sauté for 1 or 2 minutes. Then, add red chili, carrot, and cabbage. Cook, stirring constantly, until vegetables are crisp-tender.
4. Add the cooked, softened noodles and the appropriately. Add cooked shrimp to the pan. Then add tomato.
5. Mix it well, then add the oyster sauce, soy sauce, sugar, and ground white pepper. Add green onions in the mix, then. Stir-fry for another minute.
Serve:
6. Put the Pad Woon Sen on the plate. Garnish with more green onions and chili.
Enjoy homemade Pad Woon Sen with Shrimp, a full-flavored and satisfying meal sure to bring Thailand right onto your table.
Conclusion
Now, relish this delicious Pad Woon Sen with Shrimp, full of flavor and great in texture.
A convenient, aromatic, and delicious meal is going to reach your plate from the very heart of Thai taste.
So, without further do, cook it up and show your loved ones how to cook it up for them in the most delicious way. Happy Cooking!
Pad Woon Sen with Shrimp
Ingredients
- 180 g glass noodles, dry
- Vegetable oil for cooking
- 300 g shrimp, peeled or other protein
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 3 cloves garlic, chopped
- 1 cup cabbage, bite-sized
- 1 carrot, then thinly sliced
- 1 tsp ground white pepper
- 2 green onions
- 1 large mild red chili, finely sliced
- Salt to taste
- Sugar to taste
Instructions
- Soften the glass noodles in warm water for about 10 minutes, then drain and set aside
- In a large frying pan or wok, pan-fry the shrimp with 1 tablespoon of vegetable oil at medium-high heat until orange and totally opaque. Remove and set aside.
- In a pan, add garlic and sauté for 1 or 2 minutes. Then, add red chili, carrot, and cabbage. Cook, stirring constantly, until vegetables are crisp-tender.
- Add the cooked, softened noodles and the appropriately cooked shrimp to the pan. Then add tomato.
- Mix it well, then add the oyster sauce, soy sauce, sugar, and ground white pepper. Add green onions in the mix, then red chili. Stir-fry for another minute.
- Put the Pad Woon Sen on the plate. Garnish with more green onions.
