Practical Woman’s Pad Woon Sen (Thai Glass Noodle Stir-Fry)

Yield

2–3 servings · 3 portions

Ingredients

• 100 g dried glass noodles (bean thread noodles)
• 150 g raw shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 small carrot, julienned
• ½ cup cabbage, thinly sliced
• 2 green onions, chopped
• 1–2 red chilies, sliced, optional
• 2 large eggs, lightly beaten
• 2 tablespoons vegetable oil, divided
• 1½ tablespoons soy sauce
• 1½ tablespoons oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon granulated sugar
• 2–3 tablespoons water or chicken broth

Method

1. Soak the glass noodles in warm water for about 10 minutes, or until flexible. Drain thoroughly and set aside.
2. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and water or broth.
3. Heat 1 tablespoon vegetable oil in a 12-inch wok or deep skillet over medium-high heat.
4. Add the shrimp and stir-fry until pink, opaque, and cooked through to 145°F (63°C). Transfer to a plate.
5. Add the remaining oil and minced garlic. Stir-fry for 30 seconds until fragrant.
6. Add the carrot, cabbage, and chilies, if using. Cook for 2–3 minutes until slightly tender.
7. Push the vegetables to one side. Pour the beaten eggs into the empty space and scramble until set.
8. Add the drained glass noodles and prepared sauce. Toss gently for 2–3 minutes until the noodles are tender and have absorbed the sauce.
9. Return the shrimp to the wok and add the chopped green onions.
10. Stir-fry briefly until everything is evenly combined and heated through.
11. Divide among serving bowls and serve immediately.

Kitchen notes

Practical Woman's Secret
Soak the glass noodles only until flexible, since they finish cooking in the sauce. This helps them absorb the savory flavors while remaining pleasantly chewy instead of mushy.