Seafood Glass Noodles recipe | ผัดวุ้นเส้น | Fitous Thai Kitchen

Seafood Glass Noodles recipe | ผัดวุ้นเส้น | Fitous Thai Kitchen

Simple, fresh, healthy and packed full of flavour.
Simple tutorial with Chef Pi Sar showing us how to cook and prepare the various ingredients for Seafood glass noodle recipe ผัดวุ้นเส้น from start to finish.
These noodles are made from Mung bean, and are chewy and more absorbent than rice noodles.
Our recipe is based on the Malaysian dish Soo Hoon Goreng more so than the traditional Thai pad woon sen.

Here’s the recipe:
1 Sweet chilli sliced for decoration
100g Glass noodles
1 Tbsp oyster sauce
1 Tbsp Thin soy sauce
20g spring onion sliced thin
50g sliced chicken
50g prawn
50g squid
50g tofu
20g spring greens
20g beansprouts
1 Egg
1 Tbsp stir fry mixture (coriander root, birds eye chilli, black pepper and garlic
check this video at the 1 minute 20 mark until 2 minute 50 to see how to make this.)


00:00​ Pad woon sen
00:22 Intro
00:44 The ingredients
01:12 preparing the noodles
01:43​ In the wok
05:09 Finished article
05:22 Taste Test
06:03 Outro

As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.

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