Thai cuisine · Dough, Pasta & Rice

Pad Woon Sen

Glass noodles stir-fried in a wok with shrimp, egg and crisp vegetables until they have fully soaked up the soy sauce.

Ingredients · for 4 servings

• 200 g glass noodles
• 250 g shrimp, peeled
• 3 eggs
• 1 carrot
• 150 g white cabbage
• 4 scallions
• 4 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 3 tbsp oil
• 1/2 tsp white pepper

Instructions

1. Soak the glass noodles in cold water for 10 min., drain, and cut through once with scissors so they are easier to toss later.
2. Cut the carrot into fine matchsticks, the white cabbage into narrow strips, the scallions into 4 cm pieces, and chop the garlic.
3. Stir together the soy sauce, oyster sauce, palm sugar, white pepper and 80 ml water until the sugar dissolves.
4. Heat the oil in a wok until very hot, fry the garlic for 15 sec., add the shrimp and fry for 1 min., then push to the side, pour the beaten eggs into the middle and let set, breaking them up coarsely.
5. Add the carrot and cabbage and fry for 1 min., then add the noodles and the sauce and fry for 3–4 min., stirring constantly, until the noodles turn glassy and no liquid remains in the wok.
6. Toss in the scallions, fry through for 30 sec., and serve immediately hot from the wok onto the plates.