Pad Woon Sen
As textural as it is colorful, Thai pad woon sen (stir-fried glass noodles) builds deep, nuanced flavor, one component at a time, but comes together quickly enough for a weeknight. Delicate, springy glass noodles get stir-fried with garlic, eggs and vegetables, and readily absorb the punchy flavors of this simple sauce (oyster sauce, fish sauce, soy sauce and a pinch of sugar). Though you’ll often find meat or seafood variations, this recipe omits the meat and focuses on the vegetables. (If you want to add meat, cube whatever you use into small chunks, stir fry them until golden brown and cooked through, then incorporate into the noodles with the vegetables.) The convenience of this dish is that it can be eaten at any temperature: hot, room temperature or cold, straight out of the fridge. For authenticity, be sure to source a glass noodle where the main ingredient is mung bean; check the ingredient list on the package to be sure.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(6.3-ounce) package dried mung bean glass noodles
- 3tablespoons oyster sauce
- 3tablespoons fish sauce
- 1tablespoon soy sauce
- 1teaspoon granulated sugar
- Grapeseed or another neutral-tasting oil, as needed
- 3eggs, whisked
- Salt
- ¼napa cabbage, cut crosswise into 1/4-inch-thick slices
- 1bell pepper, halved, deseeded and cut crosswise into 1/4-inch-thick slices
- 1medium carrot, peeled and coarsely grated
- 1medium yellow onion, halved and sliced 1/4-inch thick
- 4garlic cloves, thinly sliced
- 1Thai bird chile, sliced
- 4scallions, thinly sliced
Instructions
Step 1
Place the noodles in a large bowl and cover them with hot (but not boiling) water. Let soak for 10 minutes to soften, then drain well.Step 2
Meanwhile, in a medium bowl, whisk together the oyster sauce, fish sauce, soy sauce and sugar until well combined.Step 3
In a large cast-iron skillet or wok, add a splash of oil and heat over medium-high until shimmering. Add the eggs and a pinch of salt, and cook, stirring occasionally, until the eggs are cooked through, about 1 minute. Remove to a plate and roughly chop.Step 4
Add a splash of oil to coat the pan again, add the cabbage and a pinch of salt and cook, stirring occasionally, until the cabbage has charred in spots and softened, 3 to 4 minutes. Transfer to the plate with the egg.Step 5
Add another splash of oil to the pan and add the bell pepper and a pinch of salt. Cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to the same plate.Step 6
Add another splash of oil to the pan and add the carrot, onion and garlic. Cook, stirring frequently, until the onions soften, 3 to 4 minutes. Add the drained noodles and stir well. Add the vegetables and egg and stir again to combine. Add the sauce along the perimeter of the pan and stir to combine. Keep cooking and tossing until the sauce evenly coats the noodles, 3 to 5 minutes.Step 7
Off heat, add the chile and scallions, toss to combine and serve hot, at room temperature or even cold.