International•quick

Glass Noodle Stir-Fry Recipe Hainanese Style ผัดวุ้นเส้นไหหลำ

Pad Woon Sen or glass noodle stir-fry is a well-known Thai dish, but this version is lesser known and is my grandma's signature!

Ingredients

Quantities are shown as originally provided.

1 ½ Tbsp oyster sauce
1 Tbsp soy sauce
2 tsp sugar
~ 1/2 cup water or unsalted chicken stock
½ tsp white pepper
125 g pork leg meat (can use loin or tenderloin) sliced into thin, bite-sized pieces (you can sub any other protein you like)
1 tsp soy sauce
1 Tbsp water
3-4 dried shiitake mushrooms
15 g dried black fungus mushroom
2 Tbsp dried shrimp, medium or large size
80g dry glass noodles
2” section daikon, peeled and cut into batons (1.5 cups cut), see note
4 cloves garlic, chopped
~1/2 cup water or unsalted chicken stock
2 green onions or 2 stalks Chinese celery

1
Cover the shiitake mushrooms in hot water (I use off-the-boil water for fastest soaking) and let them soak till fully hydrated, about 30 minutes or longer if they are large. Once soaked, squeeze out all the water, cut off the stems and slice into thin pieces.
2
Cover the black fungus in hot water for about 15 minutes until fully rehydrated. Slice into ribbons.
3
Soak the dried shrimp in hot water for about 10 minutes to soften. Drain.
4
Soak the glass noodles in room temp water for 10 minutes and drain immediately. Using scissors, cut the noodles into 2-3 sections to shorten. If not using right away, keep the noodles covered in plastic wrap so they don't dry out.