Pad Woon Sen (Glass Noodles) with Shrimp and Vegetables

A classic Thai stir-fry featuring glass noodles, succulent shrimp, and a medley of colorful vegetables in a savory and slightly sweet sauce.

Prep Time

15 minutes

Total Time

30 minutes

Calories

458 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.88/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Thai

Main Ingredient:

Seafood

Cooking Style:

Stir-Fry

Mood:

Healthy

Ingredients

Servings

8ozDried Glass Noodles (Bean Thread Noodles)(Soaked in warm water for 10-15 minutes until softened, then drained.)

£2.50

1lbShrimp(Peeled and deveined)

£8.00

2tablespoonsVegetable Oil(Any neutral oil will do.)

£0.10

4clovesGarlic(Minced)

£0.30

2mediumShallots(Thinly sliced)

£0.60

1mediumOnion(Sliced)

£0.30

1mediumCarrot(Julienned or thinly sliced)

£0.20

1mediumBell Pepper(Sliced (any color))

£0.70

2cupsChinese Cabbage (Napa Cabbage)(Chopped)

£1.00

4stalksScallions(Chopped, for garnish)

£0.50

2Eggs(Lightly beaten)

£0.60

3tablespoonsSoy Sauce

£0.15

2tablespoonsOyster Sauce(Vegetarian oyster sauce can be substituted)

£0.20

1tablespoonFish Sauce(Omit for vegetarian option, add a pinch of salt instead)

£0.10

1teaspoonSugar(Brown sugar or white sugar)

£0.05

0.3teaspoonGround White Pepper

£0.05

1teaspoonSesame Oil(For extra flavor)

£0.15

Total Cost

£15.50

£3.88 per serving

Instructions

1.
Soak glass noodles in warm water for 10-15 minutes until softened. Drain well and set aside.
2.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce (or salt), sugar, and white pepper to create the sauce. Set aside.
3.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and shallots and stir-fry until fragrant (about 30 seconds).
4.
Add shrimp and cook until pink and opaque (about 2-3 minutes). Remove shrimp from the wok and set aside.
5.
Add the beaten eggs to the wok and scramble until cooked through. Break the eggs into smaller pieces.
6.
Add the onion, carrot, and bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.
7.
Add the drained glass noodles and cooked shrimp back to the wok. Pour the sauce over the noodles and vegetables.
8.
Stir-fry until the noodles are well coated with the sauce and heated through (about 2-3 minutes).
9.
Add the Chinese cabbage and stir-fry for another minute until slightly wilted.
10.
Remove from heat and drizzle with sesame oil. Garnish with chopped scallions.
11.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (340g)

458 kcal / 1920 kJ

Carbs

54g

21% of RDA

Fat

13g

19% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

1311 mg

57% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Do not overcook the noodles, as they can become sticky. Be sure to drain them well after soaking.

Adjust the amount of soy sauce, oyster sauce, fish sauce, and sugar to your liking. Taste and adjust as needed.

Feel free to add other vegetables such as mushrooms, broccoli, or snow peas.

For a spicier dish, add a pinch of chili flakes to the sauce or serve with chili sauce on the side.

If you can't find Chinese Cabbage you can use spinach

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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