|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 17g|
|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 cuisines, 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 vegetarian take on the dish, but you can easily add protein like chicken, pork, or tofu.
3 ounces vermicelli (rice noodles)
3 tablespoons vegetable oil
2 large eggs
1 small onion, sliced
1 tablespoon chopped garlic
1 large tomato, cut into wedges
3 spring onions, chopped
1 cup mushrooms, sliced
1 cup roughly chopped green cabbage
1/2 cup sliced carrots
2 tablespoons oyster sauce
1 tablespoons fish sauce
1 tablespoon sugar
1/2 teaspoon freshly ground black 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 pan over medium-high heat. Add eggs to the pan and stir-fry until scrambled.
Add the onions and garlic and cook until fragrant. Stir in the vermicelli and cook until it softens slightly.
When the scrambled eggs begin to brown, add the tomatoes, spring onions, mushrooms, cabbage, and carrots.
Stir-fry until the vegetables soften, 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 for your choice of veggies. Some good options include broccoli, cauliflower, peas, snow peas, baby corn, bamboo shoots, and more.