Pad Woon Sen with Shrimp and Vegetables

Ingredients

• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup shredded cabbage 1 cup shredded cabbage
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 Thai chili peppers, thinly sliced 2 Thai chili peppers, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 38g (4g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the glass noodles in warm water for about 10 minutes until they become soft. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic, grated ginger, and sliced Thai chili peppers. Stir-fry for about 1 minute until fragrant.
4. 4.
   Add the shrimp to the wok and cook until they turn pink and are cooked through, approximately 3-4 minutes.
5. 5.
   Push the shrimp to one side of the wok and add the sliced bell pepper, julienned carrot, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   Add the soaked glass noodles to the wok and pour in the soy sauce, oyster sauce, and fish sauce. Toss everything together until well combined and the noodles are evenly coated with the sauces.
7. 7.
   Continue stir-frying for another 2-3 minutes until the noodles are heated through and the flavors have melded together.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot with lime wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Glass noodles — Make sure to soak the noodles in warm water until they are soft but still slightly firm to the touch. Over-soaking can result in mushy noodles.
• Shrimp — To ensure the shrimp cooks evenly, make sure they are peeled and deveined before adding them to the wok. You can also marinate the shrimp in a little soy sauce and ginger for extra flavor.

Tips & Tricks

• For a spicier version, increase the number of Thai chili peppers or add a teaspoon of Thai chili paste.
• Customize the vegetable selection based on your preference. You can add mushrooms, snow peas, or baby corn for additional variety.
• If you prefer a vegetarian version, substitute the shrimp with tofu or tempeh.
• Adjust the seasoning according to your taste. Add more soy sauce for saltiness, oyster sauce for sweetness, or fish sauce for umami flavor.
• To make the dish more substantial, you can add a beaten egg to the wok and scramble it before adding the noodles.

Serving advice

Pad Woon Sen is best served hot and fresh. Garnish with fresh cilantro and squeeze lime juice over the dish just before eating to enhance the flavors.

Presentation advice

Serve Pad Woon Sen in individual bowls or on a large platter, allowing the vibrant colors of the vegetables to shine through. Arrange the shrimp and vegetables on top of the noodles for an appealing presentation.