Pad Woon Sen Recipe

Ingredients

• 80 grams Bean Thread or Vermicelli Noodles (Soaked in water for 15 minutes until soft.)
• 2 tablespoon Oil (Avocado, Canola, or sesame oil (but use only 1 tsp of sesame oil))
• 3 Eggs
• 2-4 Garlic Cloves (Minced)
• 1/4 White Onion (Sliced)
• 1 Cup Diced Cabbage
• 1 Carrot (Shredded or thinly sliced)
• 1/4 Cup Celery (Sliced thin)
• 1/4 Cup Green Onions (3in slices)
• 2 tablespoon Oyster Sauce
• 1 tablespoon Soy Sauce or Golden Mountain Sauce
• White Pepper

Instructions

1. 1

   Place noodles in a bowl of cool water and soak for 15 minutes or until soft. Then drain water and cut noodles to make them shorter.

2. 2

   Mix Soy Sauce, Oyster sauce, and splash of water then set aside.

3. 3

   Whisk eggs and add to a hot pan with 1 Tbsp of Oil. Cook until eggs are slightly undercooked. They will cook more once added back into the dish. Remove eggs and set aside.

4. 4

   Add Garlic and sliced white onions to hot skillet and cook for 2 minutes. Then add drained noodles, cabbage, celery, carrots, and toss around for a minute. Add soy sauce and oyster sauce mixture. Toss everything until noodles are coated with sauce. Taste and see if additional sauce is needed. If it's too dry add a splash of water.

5. 5

   Once you've adjusted the seasoning, add a dash of white pepper, cooked eggs, and sliced green onions to the pan. Toss everything around and serve.