In Thai we call it Pad-Woon-Sen. This dish you can find in a lot of Thai restaurants. This is another favorite dish of American people, because it’s not spicy and tastes good. My hubby and a lot of Americans I know love this dish. This is a low-cab dish because Woon-Sen or mung bean noodle is made from mung bean that has protein in it not carbohydrate like normal noodle or pasta. Mung bean noodle some people call clear noodle or glass noodle because the noodle itself is clear just like glass. It has no taste by itself, but absorbs sauce very good. You can find it in an Asian grocery. Usually this dish you can add anything in it, meat or vegetable depending on what you like.
½ cup meat (if vegetarian use mushrooms: in the picture I use pork and shrimp)
3 hand full mung bean noodle
1 stock green onion cut into 1 inch
3-4 tbsp. light soy sauce
1-2 tsp. sugar
½ cup thin slice cabbage
1/4 cup celery
1 tsp. White pepper (optional)
1 tbsp. oil
1 tp. Mince garlic
1-2 tbsp. water
1. Soak mung bean noodle with warm water about 5 minutes.
2. Add 2 tbsp light soy sauce and 1 tsp. sugar in meat and marinate about 5-10 minutes.
3. In a large pan turn the heat on medium high heat add oil and wait until oil is hot.
4. Add garlic cook until golden brown add meat stir until meat cooked.
5. Add egg stir it just like you make scrambled eggs when egg cooked add cabbage stir about a couple of times
6. Add soak mung bean noodle stir till it mixed together add light soy sauce , sugar, water (if need) keep stirring until it is mixed well
7. At the end add green onion and celery, then turn the heat off