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Pad Woon Sen
Glass noodle stir-fry with egg, vegetables and oyster sauce — light and silky. Pushing the vegetables to one side of the wok before scrambling the eggs separately keeps the eggs from overcooking into rubbery curds mixed through everything else.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
easy
Cuisine
Thai
vegetarian
Ingredients
200gglass noodles, soaked
2eggs, beaten
1carrot, julienned
100gwhite cabbage, shredded
4spring onions, sliced
100gshiitake mushrooms, sliced
3 tbspoyster sauce
2 tbspsoy sauce
1 tspsesame oil
2 tbspvegetable oil
Instructions
1
Heat wok. Add oil.
2
Stir-fry carrot and mushrooms 2 minutes.
3
Add cabbage, cook 1 minute.
4
Push to side. Add eggs and scramble.
5
Add glass noodles, toss to combine.
6
Add oyster sauce, soy and sesame oil. Toss well with spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
141
Protein
5.2g
Fat
10.6g
Carbs
7.5g
Fiber
2.2g
Sodium
761mg
Reviews
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★★★★★
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