Pad Woon Sen – a delicious recipe with rice noodles, oyster sauce, soy sauce, black soy sauce, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.
2
Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl.
3
Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown.
4
Add eggs and scramble. When eggs are done, add cabbage, carrots, mushrooms, zucchini and half a tablespoon of the sauce mixture; Stir 6-8 minutes.
5
Add noodles, followed by the sauce, pepper, and thai chili (or red pepper flakes). Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
232
kcal
Calories
6
g
Fat
32
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 115 g rice noodles, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon black soy sauce, and more.
Yes, Pad Woon Sen falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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