Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick  to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 4 bundles of Chinese vermicelli noodles
  • 1 cup of chopped green beans
  • 2 carrots (mandolin sliced into ovals)
  • 1 small sweet onion
  • 3-4 chopped pieces of garlic
  • 1 handful of beansprouts
  • 2 tablespoons of golden mountain soy sauce
  • 1 tablespoon of thin soy sauce
  • 1 tablespoon of sweet black soy sauce
  • 1 teaspoon of fish sauce
  • pinch of pepper
  • 2 eggs
  • 1 tablespoon of peanut oil

Directions:

  • In a medium saucepan bring 4 cups of water to a boil
  • Turn off heat and add the noodles
  • let soak for 3 minutes and make sure all noodles are submerged into the water
  • Remove and drain and cut with kitchen scissors into small pieces and set aside
  • In a large pan or wok heat peanut oil
  • Add garlic and onions and stir for 1 minute
  • Add beans and carrots and stir for 3-4 minutes
  • Add noodles
  • Add all sauces and pepper
  • Stir well until all combined
  • Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
  • Add bean sprouts and cook for another 2 minutes stirring and mixing well
  • Serve immediately

Add noodles to hot water
Add noodles to hot water

Drain noodles and cut with scissors
Drain noodles and cut with scissors

Vegetables
Vegetables

Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce
Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Stir vegetables in oil
Stir vegetables in oil

Add noodles and sauce and stir well
Add noodles and sauce and stir well

Add bean sprouts at the end
Add bean sprouts at the end