Budget Pad Woon Sen
Pad woon sen is like a Thai stir-fry noodle dish, but lighter and more delicate. It's made with glass noodles and veggies, all cooked up in a flavorful sauce. It's quick, tasty, and perfect for when you're craving something comforting yet not too heavy.
Ingredients
- 400 g thin rice noodles
- neutral oil
- 4 large eggs
- 150 g white onion, sliced, 1 medium
- 225 g snow peas, sliced
- 225 g red bell pepper, julienned, 2 large
- 20 g garlic, minced, 5-6 cloves
- sriracha, for serving
- lime, for serving
STIR FRY SAUCE:
- 150 g water
- 50 g soy sauce
- 25 g fish sauce
- 40 g brown sugar
- 125 g oyster sauce
Instructions
- Soak rice noodles in hot water for 15 minutes, then cut in half and drain.
- In a 12" nonstick pan over medium-high heat , add oil, crack in eggs, add salt, and scramble until eggs are fully cooked. Transfer the eggs to a bowl and set aside.
- Return the pan to heat. In 2 batches add oil, snow peas, peppers, onions, and a pinch of salt. Cook until vegetables are just tender then set aside with the eggs.
- When stir frying the second batch of vegetables, add in the garlic while cooking.
- After the vegetables are cooked, wipe the pan clean and return it to the heat. Add in the stir-fry sauce and bring it to a boil. Stir in the soaked noodles, submerge them in the liquid and cook for 30 seconds.
- Add the cooked vegetables and eggs back into the pan. Toss together until well combined.
- Serve in bowls, optionally with sriracha and/ or lime.
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