Pad Swoon Sen ~ FlavourFull Take on a Thai Treat

You know and love pad thai but it’s time to step out with a new and exciting stir-fry that will have you smitten and satisfied. Pad woon sen is a delicately spiced thin mung been noodle stir fry from Thailand. I fell in love with this toss up during my university days. Like most post-secondary students, I had no money so I quickly learned to make this on my own. I will share the FlavourFull house version with you fortunate Flavour Lovers today!


What You’ll Need


4 Bundles Mung Bean Noodles

1 Onion

2 Cloves Garlic minced/chopped finely

2 Eggs

1 Red Bell Pepper thinly sliced

1 cup shredded cabbage

1 cup bean sprouts rinsed

1 – 2 tsp oil for frying (peanut oil or coconut oil)

1 tsp sesame oil

2 tbsps soy sauce

1 tbsp chilli sauce (we used our prototype Mango Coconut Scotch Bonnet Sauce)


My Photo Stream

1) Prep your mung bean noodles by soaking them in warm water for no less than 10 minutes. HIGHLY IMPORTANT. Never boil noodles they will be mushy and unappetising. Who wants that?

2) Heat wok with frying oil and once heated crack in the two eggs and once the whites start to become solid, fold and stir until cooked. Do not scramble. Remove from pan and set aside. Slice or chop them.

3) Add frying oil and sesame oil along with sliced onion and chopped garlic. Once they become fragrant add shredded cabbage, bell pepper, combine with garlic and allow to steam for a moment. Then add bean sprouts and toss with cabbage and bell pepper.

4) Strain and pat dry the mung bean noodles then add to the wok and combine. Move all foods to one side and add the soy sauce chilli mixture. Add eggs again. Stir-fry as evenly as possible so that all the foods are coated, the noodles especially. Cover and let cook BUUUT, do not just walk away; these noodles cook quickly.


5) With tongs, toss the noodles and add water a dash at a time if they begin to stick and burn and keep tossing until they get gummy. I like my noodles on the saucy side but this dish is supposed to be a dry dish, if that makes sense.

6) Once the noodles are cooked transfer desired serving size into plates. Garnish with soy sauce, salt or chilli sauce as you desire. Bon Apetit!


As with all Asian cuisine, many variations can be made on this dish. A more traditional version involves fresh thai basil leaves, tomatoes with salt and black pepper as seasoning along with soy sauce. This is also very delicious. I highly encourage you to try this recipe on for size. I do warn you this thai stir fry is addictive taste wise and the light and chewy texture of the noodles is a real treat.

Until next time Flavour Lovers,

Mama FlavourFull


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