Pad Woon Sen
Stir-fried glass noodles with tender ground pork, fresh herbs, and a tangy-savory sauce. This classic Thai comfort dish is ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 4 oz glass noodles (cellophane noodles)
- 8 oz ground pork
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 2 whole shallots, sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice, fresh
- 1 tbsp palm sugar or brown sugar
- ½ tsp red chili flakes
- ½ cup chicken or vegetable broth
- 1 whole bell pepper, diced
- 1 cup snap peas
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- 2 tbsp roasted peanuts, crushed
- 2 tbsp green onions, sliced
Instructions
- 1
Soak glass noodles in hot water for 5-7 minutes until softened. Drain and set aside.
- 2
In a small bowl, whisk together fish sauce, lime juice, palm sugar, and chili flakes. Set sauce aside.
- 3
Heat oil in a 12-inch wok or large skillet over medium-high heat.
- 4
Add minced garlic and sliced shallots, stir-fry for 30 seconds until fragrant.
- 5
Add ground pork and cook, breaking it up with a spoon, until no longer pink (3-4 minutes).
- 6
Add bell pepper and snap peas, stir-fry for 2 minutes.
- 7
Add drained glass noodles and broth to the pan, tossing to combine.
- 8
Pour in the fish sauce mixture and toss everything together for 1-2 minutes until noodles are tender and coated.
- 9
Remove from heat and stir in cilantro and mint.
- 10
Divide between plates and garnish with roasted peanuts and green onions.
Tools you’ll need
- 12-inch wok or large skillet
- small mixing bowl
- wooden spoon or wok turner
- whisk
- cutting board
- chef's knife
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