Spoon Simple
Pad Woon Sen (Glass Noodle Stir Fry)
Clear mung bean noodles wok-fried with vegetables, egg, and a savory garlic sauce. Light, chewy, and a Thai home-cooking staple.
Prep 15 min
Cook 12 min
Total 27 min
Serves 4
Ingredients
Step 1 — Noodles and sauce
- 8 oz dried glass noodles (mung bean)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
Step 2 — Stir-fry
- 2 tbsp vegetable oil
- 2 eggs (beaten)
- 3 garlic cloves (minced)
- 1 cup cabbage (shredded)
- 1 carrot (julienned)
- 4 oz shrimp or chicken (optional)
- 2 green onions (sliced)
- White pepper
Instructions
- 1
Soak noodles
Soak glass noodles in warm water 10 minutes until soft. Drain and cut into shorter lengths.
- 2
Stir-fry
Heat oil over high heat. Scramble eggs, set aside. Stir-fry garlic, protein, and vegetables. Add noodles and sauce.
- 3
Serve
Toss until heated through and lightly charred. Return eggs to wok, season with white pepper, and serve immediately.
Nutrition per serving: 320 cal · 14g protein · 52g carbs · 8g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
