Pretty Dishes

Pad Woon Sen
May 12, 2010, 10:19 pm
Filed under: Recipes

This post is very delayed in coming, but better late than never, right?

M suggested Pad Woon Sen for one of our photo nights because it is a favorite of hers when ordering Thai. She introduced me to this scrumptious noodle dish one evening and then suggested we try to recreate it ourselves. The lightly stir-fried tomato wedges are a major highlight for both of us—if you haven’t paired warmed tomatoes with your Thai noodles, you don’t know what you’re missing.

There are quite a few recipes out there for Pad Woon Sen, but the basic ingredients are cellophane noodles, eggs, onions, carrots, mushrooms, protein, and fish sauce. We started with the following recipe from the Thai Kitchen and added a few vegetables we like best. The savory, salty seasoning paired with smooth noodles and soft vegetables makes for a great, healthy meal. The possibilities are endless!

Pad Woon Sen

3 tablespoons vegetable oil
6 cloves garlic, chopped
1 cup sliced mushrooms
1/2 small onion, peeled and sliced into thin strips [We also added 1 shallot, thinly sliced]
8 ounces cellophane noodles, soaked in hot water* and cut into 4-inch lengths
2 eggs
1 1/2 cups firm tofu or other meat, cubed
1 cup bean sprouts
1 cup sliced celery
1 cup julienne carrots
2 cups chopped Napa cabbage
4 green onions, white and green parts sliced into 1-inch pieces
4 Roma tomatoes, quartered
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon freshly ground black pepper
Sesame seeds

Heat the oil in a large wok over high heat. Add the garlic and sauté until golden. Add the mushrooms and onions. Stir-fry until the onions have wilted, about 4 minutes. Add the noodles and toss. Make a hole in the center of the mixture and break in the eggs. Slowly stir the eggs just until set, then break them up and mix with the noodles. Stir in the tofu, sprouts, celery, carrots, cabbage, green onions, and tomatoes; cook until vegetables are heated through, about 3 minutes.

Season with fish sauce, lime juice, and pepper to taste. Sprinkle with sesame seeds and serve immediately.

*Soak noodles in hot water or stock for a few minutes until they are soft but firm, not mushy. Drain with cold water before cooking.


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