Thai Stir Fried Vermicelli Pad Wun Sen
Dive into the vibrant flavors of Thailand with this Thai Stir Fried Vermicelli Pad Wun Sen, a quick and satisfying noodle dish that's perfect for busy weeknights. Featuring silky glass noodles, fresh vegetables like carrot and cabbage, and your choice of protein—chicken or shrimp—the dish comes to life with a savory blend of soy sauce, oyster sauce, and fish sauce, balanced with a touch of sweetness and white pepper. Cooked in a sizzling wok, the ingredients meld together beautifully, delivering a delightful combination of textures and umami-packed flavor. Perfectly customizable and ready in just 30 minutes, this recipe is a go-to for anyone craving authentic Thai street food at home. Garnish with fresh cilantro and a squeeze of lime for the ultimate finishing touch!
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Recipe Information
Ingredients
- 150 grams Glass noodles (mung bean vermicelli)
- 200 grams Chicken breast or shrimp (optional for protein)
- 2 large Eggs
- 2 cloves Minced garlic
- 1 medium Carrot, julienned
- 1 cup Cabbage, shredded
- 2 stalks Green onions, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Vegetable oil
- 2 sprigs Fresh cilantro (optional for garnish)
- 2 pieces Lime wedges (optional for serving)
Instructions
Soak the glass noodles in warm water for 10 minutes or until softened. Drain and set aside.
If using chicken or shrimp, cut the protein into bite-sized pieces and set aside.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and ground white pepper to make the stir-fry sauce. Set aside.
Heat a large wok or skillet over medium-high heat and add vegetable oil.
Add the minced garlic to the wok and stir-fry for 30 seconds, until fragrant.
If using protein, add it to the wok and stir-fry until cooked through (about 3-4 minutes for chicken or shrimp). Remove from the wok and set aside.
Crack the eggs directly into the wok and scramble them for about 1 minute.
Add the julienned carrot, shredded cabbage, and chopped green onions to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked protein (if using) to the wok, along with the drained glass noodles.
Pour the stir-fry sauce over the noodles and toss everything together, ensuring the sauce evenly coats the noodles and vegetables. Cook for another 2-3 minutes until the noodles are heated through.
Turn off the heat, garnish with fresh cilantro if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.5 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
