Pad Woonsen Recipes
PAD WOON SEN
Make and share this Pad Woon Sen recipe from Food.com.
Provided by darcieo
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.
- Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl.
- Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown.
- Add eggs and scramble. When eggs are done, add cabbage, carrots, mushrooms, zucchini and half a tablespoon of the sauce mixture; Stir 6-8 minutes.
- Add noodles, followed by the sauce, pepper, and thai chili (or red pepper flakes). Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
Nutrition Facts : Calories 190.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 93, Sodium 857.8, Carbohydrate 34.2, Fiber 2.8, Sugar 4.9, Protein 7.3
PAD WOONSEN
Make and share this Pad Woonsen recipe from Food.com.
Provided by Oat57
Categories Thai
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and sauté garlic until golden.
- Add onions. Stir-fry until onions have wilted (about 3 min.).
- Add meat and cook until tender.
- Add noodles and toss.
- Make a hole in center of mixture and break the eggs.
- Slowly stir the eggs only until set, and then break them up and mix with the noodles.
- Stir in the sprouts, celery and scallions, and cook until heated.
- Season with Thai Kitchen Premium Fish Sauce and pepper.
- Garnish with chopped peanuts and serve.
- *Soak noodles in hot water for about five minutes until they are soft, but firm and not mushy. Rinse with cold water before cooking.
Nutrition Facts : Calories 458.2, Fat 21.2, SaturatedFat 3.5, Cholesterol 158.6, Sodium 893.6, Carbohydrate 58.6, Fiber 3, Sugar 3.5, Protein 10.3
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- Prepare the glass noodles: Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces and toss with oil to prevent them from sticking.
- Make the sauce: While the noodles are soaking, mix together all the sauce ingredients. Set aside.
- Stir fry the chicken: Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through, about 6 minutes.
- Stir fry the veggies: Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.
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- Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Pour the beaten eggs into the wok and leave untouched for about 30 seconds before scrambling them. Remove from wok and set aside.
- Add a splash of cooking oil to the wok if it's too dry, then stir-fry the chicken. When almost cooked all the way through, add 1 teaspoon of soy sauce to the chicken.
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