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Pad Woon Sen with Prawns | Spicy Thai Glass Noodles
(0)
25 min
Quick
Knuspr-Küche
Pad Woon Sen Kung ist ein beliebter thailändischer Straßenküchen-Klassiker: Zarte Glasnudeln werden im heißen Wok mit saftigen Garnelen, Ei, knackigem Gemüse und einer aromatischen Würzsauce geschwenkt. Schnell, unkompliziert und voller authentischer Aromen!
Preparation method
Preparation
Place the glass noodles in a heatproof bowl, pour boiling water over them, and let soak for approx. 3–5 minutes until soft and elastic. Drain, rinse with cold water, and cut 1–2 times with kitchen shears so they are easier to toss in the wok later.
Peel the carrot and cut into fine strips (julienne). Clean the Chinese cabbage and cut into bite-sized strips. Finely chop the garlic cloves. Wash the spring onions and cut into approx. 3 cm long pieces.
In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, and brown cane sugar until the sugar has dissolved. Briefly whisk the eggs in a separate bowl.
Chef's tip
For a vegetarian version, the prawns can be replaced with firm tofu, and the oyster and fish sauces can be swapped for vegetarian seasoning and mushroom sauces.
Cutting the glass noodles after soaking is an insider tip: it prevents them from clumping in the wok and allows them to combine perfectly with the vegetables.
Ingredients
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