|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 7g||27%|
|Total Sugars 16g|
|Vitamin C 52mg||261%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Thai stir-fried noodle dish is a no-fuss option served at street-food stalls and in home kitchens. Pad woon sen means stir-fried vermicelli in Thai, and the dish usually includes crisp-tender vegetables, egg, and sweet and savory sauce. It's as easy to make as tossing several fresh ingredients together for a delicious and comforting dish.
Thai vermicelli is different from the thin wheat spaghetti found in Italian cuisine. The noodles, commonly found in China, Thailand, Vietnam, and other Asian countries, are thin pasta made from rice. The rice noodles are used in stir-fries, salads like bun, and soups.
Like many Thai home recipes, there are many variations to this dish. We like to add the vegetables at the end because it keeps them bright and crunchy. If you prefer your vegetables on the soft side, add them first. This is a meatless take on the dish, but you can easily add protein like chicken, pork, or tofu.
“The vermicelli rice noodles were so delicate and lacy. Such a nice contrast to the texture of the larger chunky vegetables in this dish. I especially liked the flavor of the tomatoes and oyster sauce. This should definitely be served immediately.” —Diana Andrews
3 ounces vermicelli rice noodles
3 tablespoons vegetable oil
2 large eggs
1 small onion, thinly sliced
1 tablespoon finely chopped garlic
1 large tomato, cut into 12 wedges
3 spring onions, thinly sliced
1 cup thinly sliced mushrooms
1 cup coarsely chopped green cabbage
1/2 cup sliced carrots
2 tablespoons oyster sauce
1 teaspoon fish sauce, more to taste
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
Gather the ingredients.
Soak the vermicelli in water for 15 minutes to soften. Drain in a strainer and leave to one side.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add eggs and stir-fry until scrambled.
Add the onion and garlic and cook until fragrant.
When the scrambled eggs begin to brown, add the tomatoes, spring onions, mushrooms, cabbage, and carrots. Give it a stir and then add the vermicelli.
Stir-fry until the vegetables and noodles soften slightly, then season with the oyster sauce, fish sauce, sugar, and pepper.
This dish is easier to make in a wok, but a large, deep skillet will work in a pinch.
- To add meat, substitute chicken or pork for the mushrooms and cook the protein with the onion and garlic before adding the eggs.
- Like most stir-fries, you can add or swap out with your choice of veggies. Some good options include broccoli, cauliflower, peas, snow peas, baby corn, bamboo shoots, and more.
- To make this vegetarian, substitute the fish sauce and oyster sauce with soy sauce and a vegetarian mushroom oyster sauce. Leave out the eggs to make it vegan.
How to Store and Reheat
- Refrigerate leftover noodles in a covered container for up to 3 days.
- Since the noodles are delicate, the easiest way to reheat the noodles would be in a microwave for 1 to 2 minutes.