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Thai Stir-Fried Glass Noodles with Carrots and Roasted Peanuts (Pad Woon Sen)

4 Servings

35 minutes

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Cellophane noodles—also called glass noodles, bean thread or sai fun (in Thai they're known as woon sen)—are made from the starch of mung beans. Dried, the noodles are thin, wiry and white, but they plump and turn translucent after cooking. To prepare cellophane noodles for stir-frying, they need only to be soaked in room-temperature water for about 20 minutes; use this time to prep the other ingredients. As with all stir-fries, once cooking starts, the process goes quickly, so have your ingredients and equipment ready before you start cooking.

4

Servings

Tip

Don't forget to cut the soaked noodles into shorter lengths using kitchen shears, or you’ll end up with a tangled nest in the pan.

35 minutes

Ingredients

  • 4

    ounces cellophane noodles

  • 2

    tablespoons soy sauce

Directions

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Reviews
Michael D.
July 30, 2022
Great noodles!
I wasn't convinced that the noodles I bought would work out, they were still pretty stiff when I put them in the Wok but the whole dish came out amazing.
Joel M.

i used cauliflower and beets in lieu of cabbage..fantastic!

Andrea N.

This is such a light and easy meal to make! Mung bean threads are my favorite noodle, but contrary to what the recipe says, they do no soften with room temperature water, unless you live in Death Valley without AC during the summer. I soak mine in almost boiled water (don't actively cook) for about 5-8 minutes, checking the doneness at 5. I've made it with poached chicken as well (poached in low sodium chicken broth and a 1/2 tsp salt until 160 degrees) but when I use chicken, I make a bit more sauce because it soaks it up. 9/10 for me!

MARY P.

I didn't have trouble with the recipe directions for preparing the noodles. Maybe different brands react differently?

Andrea N.

I LOVE this meal. It is one of my favorites from Milk Street. I make a bit more sauce in case I need it. Don't forget the lime--it is imperative!! 10/10

MARY P.

Made as written. I love salt, but I found this a bit too salty, understandable as there's 2TB each of soy, fish sauce and oyster sauce. Next time I'll cut back on the soy and as I think it could use a little more sauce overall, I'll add some water. I think various veggies would be good. Fresh mung bean sprouts and chopped scallion at the end would be nice. Good recipe as it uses ingredients many are likely to have on hand.