Pad Woon Sen

This Pad Woon Sen is packed with crisp vegetables, succulent shrimp, and savory seasonings, creating an easy to make delicious meal.

Course Main Course

Cuisine Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 197kcal

Mix all the sauce ingredients together and set aside.
Prepare the bean thread/glass noodles according to the package instructions and set aside.
Heat 1 tablespoon of the oil in a wok or large skillet over medium high heat.
Add the chicken and brown on the outside, cooking for about 4-6 minutes until cooked through. Remove and set aside.
Add the remaining tablespoon of oil and add the carrots. Cook for 3 minutes.
Add the red pepper, garlic, green onion and onion and cook 1 minute.
Add the soy sauce, cabbage and tomato and cook another 2-3 minutes. Remove all vegetables and set aside.
Add the egg and cook 30 seconds, stirring constantly.
Add the vegetables and chicken back in and toss to combine.
Add the noodles in and then the sauce. Toss to combine.
Remove from heat and serve with diced green onions as garnish.

1. Prepare all of the veggies and chicken first (chop, mince, etc.) as once you're ready to cook it goes very quickly.

1. A non stick large skillet or a wok work best for this recipe (I prefer a wok)

1. When cooking the eggs, start adding the veggies and noodles back in before they are fully cooked (still be liquidy). They will continue to cook int he heat of the other ingredients.

1. I always use a high smoke point oil when stir frying to ensure the oil doesn't burn. Use avocado oil, coconut oil, canola oil or grapeseed oil.

1. If you'd like a little tang with your noodles, add 2-3 teaspoons of rice vinegar to the sauce.
2. If the noodles are sticking together, add a touch of oil to the dish.