Pad Woon Sen

Add to "My Recipe Box"

Printer-Friendly Version

Write a Review / Leave a Comment

Alternate Spellings: Phad Wun Sen, Phat Woon Sen, Pat Woon Sen

Cuisine: Thai

Recipe Type: Main Dish

Average User Rating: 5 / 5

Vegetarian / Vegan: Vegan

This dish is slightly similar to pad thai, but instead uses cellophane noodles, made of mung bean starch, which are slightly translucent and very soft.

Ingredients:

8 oz. cellophane (bean thread) noodles, soaked in hot water until soft (about 5-6 minutes)
2 TB oil
1/4 cup garlic, chopped
1/2 cup onion, thinly sliced
1 cup celery, thinly sliced
1 cup fried tofu, diced
1 cup bean sprouts
1/2 cup scallions, thinly sliced
1/2 tsp. finely ground black pepper
1/2 tsp. finely ground white pepper
2 TB soy sauce or vegetarian fish sauce
1/4 cup roasted peanuts
2 eggs (optional)
cilantro, for garnish

Directions:

Scramble eggs and set aside. Fry garlic in oil until golden brown. Add onions and cook until tender, about 2-3 minutes. Add prepared noodles, egg, celery, and scallions, and cook until heated through. Add soy sauce and both peppers. Garnish with peanuts and cilantro.

Submitted By: Chris

Prep Time: 15 minutes

Cooking Time: 10 minutes

Servings: 4

Like this vegetarian Pad Woon Sen recipe? Add to "My Recipe Box"

Did you enjoy this recipe for Pad Woon Sen? Would you change it somehow? Let us know your thoughts!

Reviews / Comments