This stir-fried noodle dish is a no-fuss option for Thai families and street-food stalls. Pad woon sen in Thai means stir-fry vermicelli and is as easy to make as tossing a couple of fresh ingredients together for a delicious and comforting dish.
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 vegetarian take on the dish and if you would like to substitute chicken or pork for the mushrooms, then cook the meat with the onion and garlic before adding the eggs.
- 3 ounces vermicelli rice noodles
- 3 tablespoon vegetable oil
- 2 eggs
- 1 small onion, sliced
- 1 tablespoon chopped garlic
- 1 large tomatoes, cut into wedges
- 3 spring onions, chopped
- 1 cup sliced mushrooms
- ½ cup sliced carrots
- 1 cup roughly chopped cabbage
- 1 tablespoon sugar
- 2 tablespoons oyster sauce
- 1 tablespoons fish sauce
- 1/2 teaspoon pepper
Gather the ingredients.
Soak the vermicelli in water for 15 minutes. Drain in a strainer and leave to one side.
Heat the vegetable oil in a hot pan, and add eggs to the pan, and stir until scrambled.
Add onions and garlic and cook until fragrant. Stir in the vermicelli, and cook until it softens slightly.
When you see some browning happening in the eggs, add the tomatoes, spring onions, mushrooms, carrots, and cabbage
Cook until the vegetables soften, then season with sugar, oyster sauce, fish sauce, and pepper.