Pad Woon Sen

Ingredients

  • 8 oz. glass noodle a.k.a. mung bean noodle
  • 1 onion or leek, sliced thin
  • 2 cups thinly chopped cabbage, brussel sprout or bean sprout
  • Other thinly chopped veggies of your choice: mushroom, carrot, celery, or whatever you have that isn’t a leafy, soggy green
  • Shrimp, chicken or tofu
  • 2 eggs
  • 4-8 minced garlic cloves

Sauce

  • ¼ c. water
  • 1 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • 2 tbsp. oyster sauce
  1. Soak glass noodle in very warm water for 5-10 minutes until soft. Cut into 4" bunches with scissors. Drain.
  2. Heat some oil over medium high heat. Add garlic until golden brown. Sautee veggies until almost done. Add shrimp/chicken/tofu and sautee until almost done.
  3. Make room in the center of the frying pan, add 2 beaten eggs and scramble quickly.
  4. Make room in the center of the frying pan, add noodles. Pour sauce on top of noodles, stir until well mixed. Stir well with ingredients for another 2-4 minutes until liquid is soaked up and noodle is tender. Serve.

OR you can sautee the veggies and meat separately, then put it in a large pot. Fry eggs, add to pot. Then sautee the noodles with the sauce. Mix into large pot. Serve.