Pad woon sen (stir-fried glass noodles with vegetables and egg)

A light Thai home dish: glass noodles stir-fried in a wok with egg, vegetables and a little meat, seasoned lightly with oyster sauce. Not spicy, quick to make.

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Method

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1. Soak the glass noodles in lukewarm water for 10 minutes, drain, then snip in 2-3 places with scissors so they're easier to toss. ⏱ Timer: 10 min
2. Mix together the oyster sauce, soy sauce, fish sauce, sugar and water.
3. Heat the oil in a wok over high heat, fry the garlic, then add the meat and cook for 2-3 minutes until it breaks into crumbs. ⏱ Timer: 2 min
4. Add the onion, carrot, mushrooms and cabbage, and toss for 2 minutes so the vegetables stay crisp. ⏱ Timer: 2 min
5. Push everything to the side of the wok, crack the eggs into the centre, scramble, and once half set, toss together with everything else.
6. Add the glass noodles and the sauce, and toss for 2-3 minutes until the noodles turn translucent and soak up the sauce. ⏱ Timer: 2 min
7. Stir in the tomato and spring onion, sprinkle with white pepper, and serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't over-soak the glass noodles, or they'll overcook and clump in the wok.
• Make it vegetarian with tofu, swapping the oyster sauce for a mushroom-based sauce.

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