Stir-Fried Glass Noodles with Eggs ผัดวุ้นเส้น (Pad Woon Sen)
Pad Woon Sen is Thailand’s tasty glass noodle stir-fry! These gluten-free noodles are light, flavourful, and easy to cook with some vegetables and eggs.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 garlic clove(s)
- 2 tbsp cooking oil
- 2 egg(s)
- 40 g glass noodles
- 50 g white cabbage
- 1 tomato(es)
- 0.5 onion
- 2 tbsp fish sauce
- 2 tbsp sugar
- 0.25 tsp dark soy sauce
- 2 Chinese celery
- 2 Spring onions
Instructions
- 1
Heat up oil in a wok on medium-high heat. Then toss in chopped garlic and stir-fry till they turn golden brown.
- 2
Crack in the eggs and gently stir them so that they are not completely combined. You can still see the yellow and the whites.
- 3
Add in the softened glass noodles and stir-fry. If the noodles are not soft enough, you may add in some water or stock to help soften the noodles.
- 4
Once the noodles has softened, add in the veggies. Starting with the harder textured ones, the cabbage and onions, followed by the softer ones, tomatoes. Stir till they're slightly soft.
- 5
Stir in the seasoning. Mix till evenly combined.
- 6
Right before turning off the heat, add in the spring onions and celery. Stir-fry for 10 secs and transfer to a serving plate. Enjoy!