Pad Woon Sen (Stir-fried Glass Noodles)
This classic stir-fried glass noodle dish, while not as spectacular as pad thai, has been around for nearly as long. Cellophane noodles, which are made from mung beans, are quite adaptable and go well with a wide range of foods. The pre-soaked noodles are stir-fried in a wok with prawns, shallots, garlic cloves, veggies, and scrambled eggs to produce a dish pad woon sen. The finished noodles are usually garnished with mung bean sprouts or chopped coriander after being seasoned with a dash of oyster sauce. If you're in Thailand, don't dismiss this basic meal; you'll be astonished by the limitless variations woon sen may take.
Ingredients:
- 3 ounces vermicelli rice noodles,3 tablespoons vegetable oil, 2 large eggs, 1 small onion, thinly sliced,1 tablespoon finely chopped garlic, 1 large tomato, cut into 12 wedges,3 spring onions, thinly sliced, 1 cup thinly slice, mushrooms,1 cup coarsely chopped green cabbage,1/2 cup sliced carrots,2 tablespoons oyster sauce,1 teaspoon fish sauce, more to taste,1 tablespoon sugar,1/2 teaspoon freshly ground black pepper.
Instructions:
- Gather the ingredients.
- Soak the vermicelli in water for 15 minutes to soften. Drain in a strainer and leave to one side.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add eggs and stir-fry until scrambled.
- Add the onion and garlic and cook until fragrant.
- When the scrambled eggs begin to brown, add the tomatoes, spring onions, mushrooms, cabbage, and carrots. Give it a stir and then add the vermicelli.
- Stir-fry until the vegetables and noodles soften slightly, then season with the oyster sauce, fish sauce, sugar, and pepper.
