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Vegetable Pad Woon Sen
Created by: Howcan Team
Ingredients
- 8 oz dried glass noodles
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 cup sliced onion
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1/2 cup sliced mushrooms
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tsp ground white pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Soak the glass noodles in warm water for 10 minutes, then drain and set aside.
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Add the sliced onion, bell peppers, carrots, cabbage, and mushrooms to the wok, and stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Push the vegetables to one side of the wok, and add the soaked glass noodles to the empty space. Pour the soy sauce, oyster sauce, fish sauce, sugar, and ground white pepper over the noodles. Toss everything together and stir-fry for another 2-3 minutes until the noodles are heated through and well-coated with the sauce.
- Add the chopped green onions and cilantro to the wok, and toss everything together for another minute.
- Remove from heat and transfer the Vegetable Pad Woon Sen to a serving dish.
- Serve hot and enjoy!
Pad Woon Sen, a popular Thai stir-fried glass noodle dish, has a rich history dating back to the ancient Siamese kingdom. Traditionally, it features a delectable mix of vegetables, such as carrots, bell peppers, and cabbage, adding a burst of color and flavor. Renowned chefs in Bangkok and Chiang Mai have perfected this dish, infusing it with their unique culinary expertise. The best version of this dish can be found in the bustling streets of Bangkok, where street vendors skillfully prepare it with an abundance of fresh vegetables. To make this dish shine, it's crucial to get the balance of vegetables and seasoning just right, ensuring a delightful harmony of flavors and textures. For a twist, some chefs incorporate additional vegetables like broccoli and snow peas, elevating the dish to new heights.
30 min
4
350 calories
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