Pad Woon Sen

by Prapapan Samarnkun

Pad Woon Sen

Pad Woon Sen is stir fried mung bean noodles (or vermicelli/bean threads/glass noodles.) It is another popular Thai noodle dish that we all can learn to make. The tricky part is cooking the noodles to the right texture. It takes some practice and you can master it. As I got more requests for the recipe, I realize how important it is to make this blog simple and inviting for you to try it.
It can be made with meat or without for vegetarians. Add tofu and/or mushrooms as you please. Shitake mushrooms are good for this dish.
It can be made with or without eggs. I usually do not add eggs. If you do, a little more soy sauce is needed
This recipe is inherited from my mother. You can use other vegetables; for example, broccoli, sweet peppers , baby corns, etc.

Vermicelli/bean threads/mung bean noodles/glass noodles

Yields:     2 persons
Prep time:     10 minutes (plus 15-30 minutes noodle soaking time)
Cooking time:     5-7  minutes

Ingredients:
4 small bundles of mung bean noodles, about 5.3 oz or 150 grams
2 tablespoons canola oil
1/2 tablespoon minced garlic
1/2 cup thinly cut up chicken (or pork, beef, or shrimp)
1/3 cup thinly sliced carrots
1 cup thinly sliced green cabbage
3 tablespoons thin soy sauce, Dragonfly brand
1/2 tablespoon sweet soy sauce, Dragonfly brand
1/2 tablespoon oyster sauce (optional-it gives depth of flavor to the dish but can do without)
1/4 cup chicken broth (or vegetable broth)
1/2 cup bite-size cut tomatoes
1/3 cup sliced white onion
1/3 cup celery leaves (or stems) or 1/4 cup scallions/green onion (green part only) cut into 1″ pieces (or 1/4 cup mixture of both)
A dash of ground white pepper
1-2 tablespoons water

Instructions

1. Soak the noodles according to the instructions on the package. If instructions are not available, soak in warm water for 15 minutes or in room-temperature water for 30 minutes. Then rinse and cut them with cooking scissors into about 6″ long threads.
2. In a large non-stick sauté pan, over medium-high heat, add the oil. When the oil is hot, add the garlic and stir until golden brown.
3. Add the meat and stir until it is cooked half-way or no longer pink, about a minute.
4. Add the carrot and stir for a minute, followed by green cabbage.  Stir for another minute.
5. Add the noodles, thin soy sauce, sweet soy sauce, oyster sauce (if used) and broth, stir to mix well.
6. Check the noodles doneness. Once the noodle is al-dente (is cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone), add the tomatoes and stir. At this point, if the mixture is dry, add a little water.
7. Taste and adjust.
8. Add celery leaves, white onion and white pepper. Stir well and remove from heat. Serve. (For spiciness, add some sambal Korean chili garlic sauce or sliced jalapeño in white vinegar.)

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