Pad Woon Sen

Translucent glass noodles that glide on the palate, coated in a glossy brown sauce. Crunchy vegetables contrast with the supple noodles and tender shrimp.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 511
• Protein: 21 g
• Carbs: 58 g
• Fat: 20 g

Ingredients

• 200 g Dried soy vermicelli ( rehydrated )
• 200 g Shrimp ( peeled )
• 100 g Ground pork
• 2 piece Egg ( beaten )
• 3 piece Garlic ( finely minced )
• 1 piece Carrot ( fine julienne )
• 100 g White cabbage ( shredded )
• 1 piece Apium graveolens ( thinly sliced on a bias )
• 50 g wood ear mushroom ( rehydrated and sliced )
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp White sugar
• 3 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( cut into lengths )
• 1 piece Coriander ( leaves picked )
• 1 tbsp Dark soy sauce

Instructions

1. Searing Proteins

   Heat the peanut oil in a smoking hot wok. Add the minced garlic; as soon as it becomes fragrant and starts to brown, add the minced pork and shrimp. Sauté until the shrimp turn opaque pink.

2. Cooking Eggs

   Push the meat and shrimp to the sides of the wok. Crack the eggs into the center. Let them set for a few seconds then scramble them roughly. They should remain soft, not dry.

3. Sautéing Vegetables

   Add the carrots, cabbage, celery, and black mushrooms. Sauté over high heat for 2 minutes. The vegetables should lose their raw appearance while retaining a crunchy core.

4. Final Coating

   Incorporate the noodles and pour in all the sauces (soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce for color). Mix vigorously until the noodles absorb the liquid and become brown and shiny. Finish with green onions and cilantro.

Chef's tips

• The secret is wok heat: work in small batches if your stove isn't powerful enough.
• Do not cook the noodles in boiling water, they will turn into mush when stir-fried.
• If the mix seems dry, add a tablespoon of water to help the noodles soften up.

Storage

Store for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.