Pad Woon Sen Food

PAD WOON SEN

Pad Woon Sen image

Make and share this Pad Woon Sen recipe from Food.com.

Provided by darcieo

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

115 g rice noodles
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon black soy sauce
1 onion
1/2 tablespoon garlic (2-3 cloves)
2 eggs
1 cup cabbage
1 cup mushroom
1/2 cup carrot
1 zucchini
1 Thai chile
1 pinch pepper

Steps:

Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.
Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl.
Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown.
Add eggs and scramble. When eggs are done, add cabbage, carrots, mushrooms, zucchini and half a tablespoon of the sauce mixture; Stir 6-8 minutes.
Add noodles, followed by the sauce, pepper, and thai chili (or red pepper flakes). Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.

Nutrition Facts : Calories 190.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 93, Sodium 857.8, Carbohydrate 34.2, Fiber 2.8, Sugar 4.9, Protein 7.3

PAD WOONSEN

Pad Woonsen image

Make and share this Pad Woonsen recipe from Food.com.

Provided by Oat57

Categories Thai

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
6 garlic cloves, chopped
1/2 small onion, peeled and sliced into thin strips
1 1/2 cups chicken breasts, sliced
8 ounces cellophane noodles, soaked in hot water* cut into 4 lengths
3 eggs
1 cup bean sprouts
1 cup chopped celery
4 scallions, white & green portions sliced on diagonal into 1 pieces (green onions)
2 tablespoons fish sauce
1/4 cup chopped roasted peanuts
1 teaspoon fresh ground black pepper

Steps:

Heat oil and sauté garlic until golden.
Add onions. Stir-fry until onions have wilted (about 3 min.).
Add meat and cook until tender.
Add noodles and toss.
Make a hole in center of mixture and break the eggs.
Slowly stir the eggs only until set, and then break them up and mix with the noodles.
Stir in the sprouts, celery and scallions, and cook until heated.
Season with Thai Kitchen Premium Fish Sauce and pepper.
Garnish with chopped peanuts and serve.
*Soak noodles in hot water for about five minutes until they are soft, but firm and not mushy. Rinse with cold water before cooking.

Nutrition Facts : Calories 458.2, Fat 21.2, SaturatedFat 3.5, Cholesterol 158.6, Sodium 893.6, Carbohydrate 58.6, Fiber 3, Sugar 3.5, Protein 10.3

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