Pad woon sen


Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Always a dramatic dish to make because of the appealing see-through nature of the cellophane noodles, this quick and easy stir fry is a popular lunchtime snack throughout Thailand. If the noodles start getting hard to handle, a few snips here and there with a pair of scissors will cut them down to size.


  • 200 g (7 oz) bean thread vermicelli
  • 3 tbsp vegetable oil


Pour boiling water over noodles and soak for 3 to 5 minutes. Drain.

Heat oil in a hot wok and fry garlic until golden. Add pork and stir fry until meat is opaque. Add prawns and stir fry for 1 minute. Add noodles and toss lightly.

Add fish sauce, celery, soy sauce, chicken stock, bean sprouts, sugar and white pepper. Heat through and serve on a large platter or in small Asian bo