Pad Woonsen Recipe

Soak noodles

Place the bean thread noodles in a large bowl and cover with warm (not boiling) water. Soak for 10–12 minutes until pliable but not mushy. Drain and cut with kitchen scissors into 10–15 cm lengths to make them easier to toss.

Make sauce

In a small bowl combine low-sodium soy sauce, light soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar, warm stock, and ground white pepper. Stir until sugar dissolves. Taste and adjust saltiness — sauce should be savory with a touch of sweetness.

Prepare vegetables: halve baby bok choy lengthwise (or quarter if large). Trim and slice green onions on the diagonal into 3–4 cm pieces, keeping white and green parts separate. Slice the white onion into thin half-moons. Core and thinly slice the bell pepper into strips. Thinly shred or roughly chop the cabbage. Mince garlic and set all vegetables aside.

Blanch bok choy (optional for tender stems): Bring a small pot of water to a boil and blanch the bok choy for 30–45 seconds until bright green. Immediately transfer to an ice bath or cold water to stop cooking, then drain. This step speeds stir-fry time and ensures tender stems; you can skip and stir-fry raw bok choy if preferred.

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

Scramble eggs: Add beaten eggs (lightly beaten with a pinch of salt) to the hot oil. Let them set briefly, then scramble until just cooked but still soft. Remove eggs to a plate and set aside.

Stir-fry aromatics and vegetables: Add the remaining 1 tablespoon oil to the wok. Add the minced garlic and the white parts of the green onions; stir-fry 10–15 seconds until fragrant (do not burn). Add the sliced white onion, bell pepper, and cabbage. Stir-fry 1–2 minutes until vegetables begin to soften but still have texture. Add the bok choy (blanched or raw stems first then leaves) and stir 30–60 seconds more until leaves wilt and stems are crisp-tender.

Add noodles and sauce: Push vegetables to the side of the wok to create space. Add the drained glass noodles into the center, pour the prepared sauce evenly over the noodles, and toss quickly with tongs or two spatulas to combine. If the mixture seems dry or sticky, add up to another 2–3 tablespoons (30–45 ml) warm stock or water, one tablespoon at a time, until noodles are glossy and saucy. Keep the heat high so excess liquid evaporates but do not overcook the noodles.

Finish with eggs and aromatics: Return the scrambled eggs to the wok and toss gently to combine. Add the green parts of the green onions and drizzle the sesame oil over the noodles. Toss once more to incorporate and remove from heat.

Adjust seasoning and serve: Taste and adjust with a splash of fish sauce or soy if needed, and a pinch more sugar or white pepper to balance. Transfer to a serving plate, garnish with cilantro and toasted sesame seeds if using, and serve with lime wedges on the side.