Pad Woon Sen

Method

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1. Soak the glass noodles in warm water for 8 minutes, until pliable but with a firm core. Drain and cut through with scissors.

   Mark done Start 8 min timer

2. Mix the soy, oyster sauce, fish sauce, sugar, white pepper and water in a cup.

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3. Heat 1 tbsp of the oil in a wok and scramble the eggs for 45 seconds until just set. Lift out.

   Mark done Start 45 sec timer

4. Add the remaining oil and fry the garlic for 20 seconds.

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5. Add the prawns and cook 90 seconds, until pink. Lift out with the egg.

   Mark done

6. Add the onion, carrot and cabbage and stir-fry 2 minutes over a high heat.

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7. Add the noodles and the sauce and toss for 3 minutes, until the noodles have taken up the liquid and turned clear.

   Mark done Start 3 min timer

8. Return the prawns and egg and add the spring onions.

   Mark done

9. Toss for 1 minute more and serve at once.

   Mark done Start 1 min timer

Chef’s Tips

• Warm water, firm core. They finish in the wok.
• Scissors through the noodles after soaking.
• Everything out and back in, so nothing overcooks.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Nam pla prik
• Lime wedges
• Thai iced tea

Storage & Reheating

Keeps 1 day refrigerated. The noodles soften; eat fresh if you can.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.