Pad Woon Sen with Shrimp
An aroma of garlic and oyster sauce that seemed so sharp and these glass noodles shimmered at work.
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.