Cherry & Dennis Helper Habitat
Thai Pad Woon Sen with Egg and Vegetables
泰式雜菜雞蛋炒粉絲
Recipe overview
Soak glass noodles before stir-frying with eggs, cabbage, carrot and tomato. Mix sauce first and cook eggs fully; noodles should absorb sauce while staying distinct.
01
Ingredients
Main ingredients
- 180 g Dried mung bean glass noodles
- 4 Eggs
- 200 g Cabbage
- 100 g Carrot
- 150 g Tomato
- 100 g Onion
- 15 g Garlic
- 20 g Spring onion
Stir-fry sauce
- 25 g Oyster sauce
- 15 ml Light soy sauce
- 10 ml Fish sauce
- 5 g Sugar
- 0.5 g White pepper
- 120 ml Water
Cooking oil
- 25 ml Oil
02
Tools
- Large wok and spatula
- Soaking bowl and sieve
- Knife and board
- Kitchen scissors and small bowls
03
Steps
Step 1
Soak glass noodles
Soak noodles in room-temperature water 10–15 minutes as directed until pliable but not cooked; drain.
Step 2
Shorten noodles
Cut drained noodles to about 15 cm with kitchen scissors so they toss without tangling.
Step 3
Cut firm vegetables
Shred cabbage, cut carrot into 2 mm matchsticks and thinly slice onion.
Step 4
Prepare tomato and aromatics
Cut tomato into small wedges, mince garlic and cut spring onion into 3 cm lengths, separating white and green.
Step 5
Mix stir-fry sauce
Mix oyster sauce, soy, fish sauce, sugar, pepper and 120 ml water in a bowl.
Step 6
Beat eggs
Crack four eggs into another bowl and beat; discard shells and wash hands.
Step 7
Cook eggs first
Heat 10 ml oil over medium-high heat; scramble eggs about 1 minute until fully set, then remove to a clean plate.
Step 8
Stir-fry vegetables
Add remaining 15 ml oil; fry garlic, onion whites and onion 30 seconds, then carrot and cabbage for 2 minutes.
Step 9
Add noodles and sauce
Add noodles and sauce; lift and toss over medium-high heat with spoons or spatula for 2–3 minutes to absorb liquid.
Step 10
Add tomato and eggs
Add tomato, cooked eggs and green onion sections; toss gently for 1 minute, keeping egg pieces intact.
Step 11
Check noodles
Taste a small bundle: noodles should be soft with no hard centre; if firm, add a little hot water and toss 30 seconds more.
Step 12
Finish and serve
Turn off when only a thin film of sauce remains and noodles are moist; divide onto four plates and serve.
Common mistakes
- Oversoaked noodles turn mushy; soak only until pliable.
- Large vegetable pieces cook slowly; cut carrot to 2 mm.
- Raw egg mixed with noodles becomes sticky; cook and remove eggs first.
- Too much added water makes soup; add small amounts and recheck.
Tips
Choose mung bean glass noodles, whose hydration differs from rice noodles. Cut vegetables and mix sauce before heating the wok to keep the ten-minute stir-fry manageable. Add tomato late to retain its shape. This is not vegetarian because the sauce contains fish sauce and oyster sauce; explain this when sharing.
