🍜 Pad Woon Sen

Name: Pad Woon Sen
Total time: 25 min
Yield: 2
Cuisine: Thailand
Ingredients: 120 g dried glass noodles; 200 g raw shrimp, peeled; 2 eggs; 100 g white cabbage, shredded; 1 carrot, cut into thin strips; 1 onion, sliced; 1 tomato, cut into wedges; 2 tbsp soy sauce; 2 cloves garlic, chopped; 1 tbsp vegetable oil

Origin: Thailand

330kcal

per serving · 300 g

110kcal

per 100 g

18 gProtein6 g / 100 g

10 gFat3.5 g / 100 g

45 gCarbs15 g / 100 g

Pad woon sen is a light Thai stir-fry of glass noodles made from mung bean starch, cooked with shrimp, egg and mixed vegetables and seasoned with soy sauce. The translucent noodles soak up the sauce and turn slippery and tender, while cabbage, carrot, onion and tomato add crunch and colour. It is a common home-style dish, eaten with rice or on its own.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp, egg

Contains glutenbecause of: soy sauce

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Soy

What it is made of

glass noodlesshrimpeggvegetablessoy sauce

Recipe

2 servings25 min

Ingredients

120 g dried glass noodles
200 g raw shrimp, peeled
2 eggs
100 g white cabbage, shredded
1 carrot, cut into thin strips
1 onion, sliced
1 tomato, cut into wedges
2 tbsp soy sauce
2 cloves garlic, chopped
1 tbsp vegetable oil

Method

Soak the glass noodles in warm water for 10 minutes, drain and cut into shorter lengths.
Heat the oil in a wok, fry the garlic briefly, then add the shrimp and cook for 1–2 minutes.
Push the shrimp aside and scramble the eggs.
Add the onion, carrot and cabbage and stir-fry for 2 minutes.
Add the noodles, tomato and soy sauce and toss for 2 minutes until the noodles are glossy and soft.

How to make it lighter

Load the pan with extra cabbage and carrot to make the portion bigger without many extra calories.
Keep to 1 tbsp oil (≈ 120 kcal) for the whole pan.
Shrimp adds protein for few calories; use more shrimp and fewer noodles to stay full longer.

History

Glass noodles came to Thai cooking through Chinese influence, and pad woon sen is a simple everyday stir-fry found at food stalls and in home kitchens across Thailand today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →