Pad Woon Sen

Name: Pad Woon Sen
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 200 g glass noodles; 150 g shrimp; 2 eggs; 1 onion; 2 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Pad Woon Sen, a beloved staple in Thai home kitchens, is a dish that captures the essence of everyday dining. Often prepared with care by family cooks, it's an unfussy yet flavorful meal that finds its place on the table for casual lunches or light dinners. This home-cooked version relies on the cook's intuition, with salt and fat adjusted by taste and experience, making it a true reflection of personal touch and familial tradition.

The dish brings together the slippery texture of glass noodles and the savory bite of shrimp, creating a satisfying medley with the richness of eggs and the aromatic depth of onions. A gentle splash of fish sauce enhances its umami profile, while a pinch of fine sea salt sharpens the flavors. Pad Woon Sen should be enjoyed piping hot, a comforting reminder of the warmth and simplicity of a well-loved meal.

Ingredients

200 gglass noodles
150 gshrimp
2eggs
1onion
2 tbspfish sauce
to tastefine sea salt

Method

Start by cleaning the shrimp: peel and devein 150 g of shrimp, then rinse them under cold water and pat them dry with a paper towel. This ensures they cook evenly and absorb the flavors without excess moisture.
Soak 200 g of glass noodles in warm water for about 10 minutes until they become pliable but not mushy. Drain them well and set aside. This step is crucial to prevent the noodles from becoming too soft during cooking.
Slice 1 onion thinly. Heat a generous amount of oil in a large wok over medium-high heat. Add the sliced onion and stir-fry until they become translucent and fragrant, which should take about 2-3 minutes.
Push the onions to one side of the wok and crack 2 eggs into the empty space. Allow them to set slightly, then scramble them gently, mixing them with the onions once they are mostly cooked. This creates a rich base for the dish.
Add the shrimp to the wok, spreading them out in a single layer. Cook them until they turn pink and opaque, about 2-3 minutes. This indicates they are cooked through but still tender.
Add the drained glass noodles to the wok along with 2 tbsp of fish sauce. Toss everything together, ensuring the noodles are well-coated with the sauce and ingredients are evenly distributed.
Taste the dish and add fine sea salt as needed, keeping in mind the saltiness of the fish sauce. Serve immediately while the noodles are hot and the flavors are vibrant, perfect for sharing at the table.