Pad Wun Sen with Shrimp

This was a first attempt after missing one of my favorite dishes first had at Thai Taste in Carbondale. It's close to what I want it to be, maybe a little sweeter than I remember and I had no chilies on hand. Either way, it was still delicious! Overall, it was pretty cheap to make too (3 hearty servings for $6-8)

2tbsp fish sauce (3crabs brand is our favorite)

3tbsp Brown sugar to taste 

4tbsp soy sauce 

4tbsp oyster sauce (lee cum ki brand has a negligent mother on the label)

1tbsp oil

2 garlic cloves, smashed/sliced

2 carrots, cut into matchsticks

1 onion sliced thinly

1/2 head Napa cabbage cut into 2in squares

1 pkg thin rice noodles, soaked as directed in hot tap water for 10 min.

2 eggs, scrambled

1/2 lb shrimp, defrosted, peeled, and tails off

Green onion


Add Thai chilies or chili paste to add heat.

Prep all ingredients as listed

Mix sauce ingredients together, microwave to melt brown sugar and set aside

In a wok, heat the oil. Add garlic, onion and carrot. Cook til they start to brown. 

Next add cabbage and noodles. Incorporate well.

Pour in the sauce. ( I did this at this point because the noodles were starting to stick to the wok

Next add the egg. Let the egg set before stirring into the noodles.

Add the shrimp. Cook until warmed through. 

Toss in green onion and cilantro as garnish