icon Pad Woon Sen
(Pad Thai With Glass Noodles)

from Three Love Restaurant, Bangkok

Pad Thai comes in many variations with one thing in common: the foundation are stir-fried rice noodles or glass noodles, with chilli and other ingredients for flavoring. Noodles are first soaked in cold water, then fried. Choose glass noodles carefully, as good quality noodles survive stir-frying but cheap ones break up into an unpleasant mess.

Pad Thai has been a national staple in Thailand for centuries, although it is probably not Thai in origin. It is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders.


  • 1 small pack of glass noodles
  • 2-3 eggs
  • 50 g dry shrimp
  • 50 g tofu
  • 2 small red onion
  • 50 g soya-bean shoots (beansprouts)
  • 1/2 tbsp sugar
  • 2 light soya sauce
  • 1 tbsp oyster sauce
  • 2 tbsp chilli sauce
  • 1 tbsp crushed peanuts
  • 1 tsp dry flaked chile
  • 3 tbsp vegetable oil
  • lemon or lime wedges for garnish


  1. Soak the noodles in water for 5 minutes to soften them.
  2. Chop the tofu into small squares. Slice the red onion into smaller pieces. Clean the fresh soya shoots and chop off the roots.
  3. Put the oil in a hot frying pan with the dry shrimp, and fry for 30 seconds. Remove and set aside.
  4. Break the eggs in hot oil and stir quickly for a few seconds and cook a thin omelette. Remove, divide into equal portions and set on plates.
  5. Add the glass noodles, the shrimp and all the other ingredients and stir-fry for 1 minute.
  6. Arrange portions onto egg omelettes and fold over. Garnish with sugar, crushed peanuts, dried chile flakes, lemon or lime wedges. Serve with fresh soya-bean shoots and green lettuce.

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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.