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Pad Woon Sen Recipe

Name: Nawa Thai Manhattan Beachs Pad Woon Sen Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 4 oz mung bean (glass) noodles (woon sen / bean thread noodles); 2 tbs vegetable oil; 3 cloves garlic cloves, minced; 1 each shallot, thinly sliced; 2 each eggs, lightly beaten; 8 oz chicken breast or thigh, thinly sliced (or tofu for vegetarian); 6 each shrimp, peeled and deveined (optional); 1 each carrot, julienned; 1 cup cabbage, thinly sliced (or Chinese cabbage); 3 each scallions (green onions), cut into 1.5-inch pieces; 1.5 cups bean sprouts, rinsed; 2 tbs light soy sauce; 1.5 tbs oyster sauce; 1 tsp fish sauce; 1 tsp sugar; 0.25 tsp white pepper (or ground black pepper); 0.5 cup chicken or vegetable stock, warm; 2 each lime wedges (for serving); 1 tsp chili flakes or fresh Thai bird chilis, sliced (optional); 0.25 cup fresh cilantro leaves; 2 tsp fried garlic or shallot (optional)

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves3

Make Pad Woon Sen Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Glass Noodle Stir-Fry Base

4 oz mung bean (glass) noodles (woon sen / bean thread noodles)

2 tbs Tuscany sunflower oil

3 cloves Garlic cloves, minced

1 each shallot, thinly sliced

2 each eggs, lightly beaten

Proteins & Vegetables

8 oz chicken breast or thigh, thinly sliced (or tofu for vegetarian)

6 each shrimp, peeled and deveined (optional)

1 each carrot, julienned

1 cup cabbage, thinly sliced (or Chinese cabbage)

3 each scallions (green onions), cut into 1.5-inch pieces

1 1/2 cups bean sprouts, rinsed

Sauce & Seasoning

2 tbs light soy sauce

1 1/2 tbs oyster sauce

1 tsp Fish sauce

1 tsp sugar

1/4 tsp white pepper (or ground black pepper)

1/2 cup chicken or vegetable stock, warm

2 each Lime wedges (for serving)

1 tsp chili flakes or fresh Thai bird chilis, sliced (optional)

Garnish

1/4 cup Fresh cilantro leaves

2 tsp fried garlic or shallot (optional)

Method

Glass Noodle Stir-Fry Base

Soak noodles

Place the mung bean (woon sen) noodles in a large bowl and cover with warm water. Soak for 8–10 minutes until pliable but not mushy. Drain thoroughly and cut into shorter lengths (about 6–8 inches) with kitchen shears to make them easier to eat.

Prepare sauce

In a small bowl combine light soy sauce, oyster sauce, fish sauce, sugar, white pepper, and warm stock. Stir until sugar dissolves and set aside. If using chili, add it to the sauce or reserve to sprinkle later.

Cook aromatics and eggs

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tbs vegetable oil. When shimmering, add the minced garlic and sliced shallot and stir-fry 30–45 seconds until fragrant but not browned. Push aromatics to the side of the wok, add the beaten eggs and let them set for 10–15 seconds, then scramble lightly until just cooked. Break the eggs up and mix with the aromatics; transfer to the edge of the wok.

Proteins & Vegetables

Cook protein

Increase heat to high and add the remaining 1 tbs vegetable oil. Add the thinly sliced chicken (or tofu) in a single layer and sear 1–2 minutes without moving to get some color; stir-fry until cooked through (another 1–2 minutes). If using shrimp, add them and cook until pink and opaque, about 1–2 minutes. Season lightly with a pinch of salt while cooking.

Add vegetables

Add julienned carrot and sliced cabbage to the wok. Stir-fry 1–2 minutes until just beginning to soften but still crisp. Add the scallions and bean sprouts and toss for another 30–45 seconds. The vegetables should be bright and slightly crunchy.

Combine Noodles, Sauce & Finish

Add the drained glass noodles to the wok, spreading them over the other ingredients. Pour the prepared sauce evenly around the perimeter so it quickly heats. Using tongs or two spatulas, gently toss and turn the noodles with the vegetables and protein so the sauce coats everything evenly. If the noodles are sticking or the pan looks dry, add up to 2–3 tbs more warm stock or a splash of water.

Cook and toss for 1–2 minutes until the noodles absorb the sauce and everything is heated through. Taste and adjust seasoning: add a little more fish sauce for saltiness, soy for color, or a pinch of sugar if needed. Finish by stirring in the cooked egg mixture so it distributes through the dish.

Turn off the heat and remove from the wok. Transfer Pad Woon Sen to a serving plate.

Garnish & Serve

Sprinkle fried garlic or shallot on top and scatter fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over individual portions. Provide extra chili flakes or sliced chilis for those who like it spicy.