N4 Pad Woonsen Recipe

Soak noodles

Place bean thread noodles in a large bowl and cover with warm water (not boiling) for 8–10 minutes until pliable but still slightly firm. Drain and cut into shorter lengths (6–8 inches) with kitchen shears; set aside.

Whisk together light soy sauce, dark soy sauce, oyster sauce, sesame oil, and stock in a small bowl; keep nearby.

Prepare vegetables: separate bok choy leaves from stems and thinly slice stems; roughly chop leaves. Core and thinly slice bell pepper into 1/4-inch strips (measure 1 cup). Thinly slice cabbage and white onion to yield 1 cup and 1/2 cup respectively. Slice green onions on bias into 1/2-inch pieces, keeping whites and greens separate. Mince garlic and grate or mince ginger.

Blanch bok choy stems (optional for faster cooking): bring a small pot of water to a boil, add stems for 30 seconds, then drain and set aside. This step reduces stir-fry time and keeps stems tender-crisp.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon high-heat oil and swirl to coat.

Scramble eggs

Beat eggs with a pinch of salt. Add the neutral oil (1 tbs) to the hot wok, pour in eggs, let set briefly, then scramble quickly until just cooked but still soft. Transfer scrambled eggs to a plate and set aside.

Return wok to high heat, add the remaining 1 tbs neutral oil and the tablespoon high-heat oil if needed. Add garlic, ginger, and white parts of green onions; stir-fry 15–20 seconds until fragrant but not browned.

Add white onion, bell pepper, cabbage, and bok choy stems to the wok. Stir-fry 2–3 minutes until vegetables begin to soften but retain crunch.

Add bok choy leaves and green onion greens; stir 30–45 seconds until leaves wilt.

Push vegetables to the side of the wok, add the drained noodles to the center, and pour the prepared sauce evenly over the noodles. Toss gently to combine, using tongs or two spatulas, for 1–2 minutes so noodles absorb sauce and heat through. If the mixture looks dry, add up to 2–4 tablespoons stock or water.

Return scrambled eggs to the wok, breaking them into bite-sized pieces and mixing through the noodles and vegetables.

Season with salt, white pepper, and sugar; toss for 15–30 seconds to distribute flavors. Taste and adjust: add a little more light soy for saltiness or a squeeze of lime for brightness.

Drizzle with remaining 1 tsp sesame oil off the heat, toss once, and remove from heat. Garnish with additional sliced green onions and serve immediately with lime wedges (optional).