Pad Woon Sen

This classic Thai dish, Pad Woon Sen, features delicate glass noodles (bean threads) tossed with plump shrimp, crunchy vegetables, and a savory sauce. The combination of light soy sauce, fish sauce, and sugar creates a perfectly balanced flavor profile that is salty, sweet, and umami-rich. The texture is delightful, with the chewy noodles contrasting against the crisp carrots, baby corn, and mushrooms. It comes together in under 30 minutes, making it an ideal weeknight dinner or a satisfying lunch. Serve it hot with steamed rice for a complete meal that brings authentic Thai flavors to your table.

Cooking Method: Frying, Sautéing, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 211.7

Description

This classic Thai dish, Pad Woon Sen, features delicate glass noodles (bean threads) tossed with plump shrimp, crunchy vegetables, and a savory sauce. The combination of light soy sauce, fish sauce, and sugar creates a perfectly balanced flavor profile that is salty, sweet, and umami-rich. The texture is delightful, with the chewy noodles contrasting against the crisp carrots, baby corn, and mushrooms. It comes together in under 30 minutes, making it an ideal weeknight dinner or a satisfying lunch. Serve it hot with steamed rice for a complete meal that brings authentic Thai flavors to your table.

Ingredients

1/3 cup Oil
1/2 cup Shrimp -- *
1 1/2 teaspoon Garlic -- minced
1 package Bean threads (Woon Sen) --
1 cup Canned straw mushrooms
1/3 cup Carrots -- thinly sliced
1/3 cup Canned baby corn -- thinly sliced
3 1/2 tablespoon Light soy sauce
1 1/2 teaspoon Sugar
2 tablespoon Fish sauce (Nam Pla)
1/2 cup Green onions -- sliced
1/8 teaspoon Ground white or black pepper

Directions

1
Peel and devein the shrimp, leaving the tails on if desired.
2
Soak bean threads in warm water until soft, then drain and cut crosswise into 4 equal parts.
3
Rinse and drain the straw mushrooms and cut each in half.
4
Slice the baby corn crosswise.
5
In a wok or large fry pan, brown the minced garlic in 1 tablespoon of oil over high heat.
6
Add the shrimp and sautÃÂ© until cooked through, about 2 minutes.
7
Transfer the cooked shrimp to a plate and set aside.
8
Heat the remaining oil in the wok and add the carrots, baby corn, and mushrooms.
9
SautÃÂ© the vegetables for 2-3 minutes until tender-crisp.
10
Stir in the soaked bean threads and mix well with the vegetables.
11
Add a little water if the mixture looks dry.
12
Return the shrimp to the wok.
13
Add the soy sauce, sugar, fish sauce, and pepper, then mix everything together thoroughly.
14
Sprinkle in the sliced green onions and heat through for another minute.
15
Serve hot, alone or with rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 211.7kcal

% Daily Value *
Total Fat 20.3g32%
Saturated Fat 3.0g15%
Cholesterol 45.6mg16%
Sodium 95.5mg4%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.6g3%
Sugars 0.8g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute sliced chicken or pork for the shrimp if you prefer.

For extra protein, you can add one or two beaten eggs to the stir-fry towards the end of cooking.

Keywords: pad woon sen, glass noodles, bean threads, shrimp stir fry, thai cuisine, quick dinner, vegetable stir fry, wok cooking, asian noodles, seafood recipe, soy sauce, fish sauce, garlic, green onions, mushrooms, carrots, baby corn, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/pad-woon-sen/