Budget Pad Woon Sen
As an Amazon associate, I earn from qualifying purchases
INGREDIENTS:
▪14oz box thin rice noodles
▪Neutral oil
▪4 large eggs
▪150g white onion (1 medium), sliced
▪225g (1 3/4c) snow peas, sliced
▪225g (2 large) red bell pepper, julienned
▪20g (5-6 cloves) garlic, minced
▪Sriracha or lime for serving
▪Stir fry sauce:
▪150g (2/3c) water
▪50g (3T) soy sauce
▪25g (4t) fish sauce
▪40g (3T) brown sugar
▪125g (1/3c) oyster sauce
INSTRUCTIONS:
Soak rice noodles in hot water for 15 minutes, then cut in half and drain.
In a 12" nonstick pan over med-high , add oil, crack in eggs, add salt, and scramble. Transfer eggs to a bowl.
Return pan to heat. In 2 batches add oil, & snow peas, peppers, onions, and a pinch of salt. Cook until veggies are just tender then add to bowl with eggs.
Add garlic when stir frying 2nd batch.
Wipe pan clean, return to heat, add stir-fry sauce, bring to a boil, then add soaked noodles. Submerge and cook for 30 seconds.
Add cooked vegetables & eggs back into pan. Toss until well combined.
Serve in bowls, optionally with sriracha and/ or lime.
