26min 4 ppl
Pad Woon Sen Goong (Glass Noodle Stir-Fry with Prawn)
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 22g
Carbs 40g
Fats 12g
About this dish
Glass noodles stir-fried with prawns, egg and crunchy vegetables in a soy and oyster sauce, the everyday Thai noodle dish done properly.
Allergy Info
Gluten, Eggs, Soya, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed3
- Onionssliced1
- Carrotspeeled and julienned1
- Celery stalkssliced on the diagonal2
- Spring onionssliced2
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Dairy & Eggs
- Eggsbeaten2
Dried Goods
- Glass noodles150 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Vegetable stock2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Soak the glass noodles in hot water for 8 minutes until soft, then drain and snip into shorter lengths.
Approx. 8 minutes
2
Peel and devein the prawns, slice the onion, carrot and celery, and crush the garlic.
Approx. 8 minutes
3
Heat 1 tablespoon of the oil in a wok over high heat, pour in the beaten eggs and scramble for 2 minutes until just set, then remove to a plate.
Approx. 2 minutes
4
Heat the remaining oil in the wok, add the garlic and prawns and stir-fry for 4 minutes, until pink and opaque and they reach 63°C on a meat thermometer.
Approx. 4 minutes
5
Add the onion, carrot and celery and stir-fry for 3 minutes until just softened.
Approx. 3 minutes
6
Add the drained noodles, light soy sauce, dark soy sauce, oyster sauce, white pepper and stock, tossing constantly for 4 minutes until the noodles are glossy and tender.
Approx. 4 minutes
7
Fold the scrambled egg back through with the spring onions and toss for 2 minutes before serving.
Approx. 2 minutes
