Pad Woon Sen Recipe
Glass noodles, sautéed shiitake mushrooms, bean sprouts, napa cabbage, scallion, squash, house fermented hot Thai sauce, fried butternut squash, Crispy fried brown beech mushroom, edamame, toasted walnuts
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Ingredients
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Noodles
Vegetables
Sauce
Toppings
Method
Preparation
Prepare the Glass Noodles
Soak the glass noodles in warm water for about 30 minutes or until they are soft. Drain and set aside.
Prepare the Vegetables
Chop the napa cabbage, scallion, and dice the butternut squash. Slice the shiitake mushrooms.
Fry the Butternut Squash
In a pan, heat a little oil over medium heat and fry the diced butternut squash until golden and tender, about 8-10 minutes. Set aside.
Cooking
Sauté the Vegetables
In a large wok or frying pan, heat 2 tablespoons of oil over medium-high heat. Add the sliced shiitake mushrooms and sauté for 3-4 minutes until they are soft.
Add the Remaining Vegetables
Add the chopped napa cabbage, bean sprouts, scallions, and edamame to the wok. Stir-fry for an additional 3-4 minutes until the vegetables are slightly wilted.
Serving
Plate and Garnish
Serve the Pad Woon Sen hot, topped with the fried butternut squash, crispy fried brown beech mushrooms, and chopped toasted walnuts.