Staff Meal Dinner: Pad Woon Sen (Stir Fry Glass Noodles)
Tonight’s staff dinner was a vibrant and satisfying plate of Pad Woon Sen, a Thai-style stir-fry featuring silky glass noodles tossed in a savory sauce. I used tiger prawns as the main protein—plump, juicy, and just slightly charred for that sweet, smoky depth. The noodles were tossed with onions, carrots, and tomatoes, giving the dish a nice mix of crunch, sweetness, that complemented the richness of the sauce.
For the seasoning, I kept it classic—light soy sauce, oyster sauce, and a touch of fish sauce for that umami kick, balanced with a hint of sugar and white pepper. The noodles soaked up every bit of flavor beautifully, staying springy without clumping.
To finish, I added ribbons of sliced omelette on top, soft and golden, giving the dish a homey touch and rounding it out with a bit of richness.
Finished the dish off with some sambal belacan on the side and a squeeze of lime for an acidic brightness.
It was one of those stir-fries that comes together fast but hits every note—comforting, bold, and full of texture. Definitely a crowd-pleaser before the dinner shift began.
