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Pad Woon Sen - Grain-Free Stir Fry

Prep Time 15 mins
Cook Time 8 mins
Course Entree
Cuisine Thai


  • Stir Fry pan or Wok


  • 1 Head Broccoli chopped into bite sized florets
  • 2 cups Mushrooms sliced
  • 4 bundles Mung Bean Noodle
  • 2 Eggs
  • 1 can Water chestnuts sliced
  • 1/2 can Bamboo Shoots
  • 2 Tbsp Coconut Oil for cooking


  • 1/4 cup Chicken broth or water
  • 4 cloves Garlic pressed or minced
  • 4 Tbsp Soy sauce or Tamari
  • 2 Tbsp Fish Sauce *Optional
  • 1 Tbsp Ginger grated


  • Start by soaking mung bean bundles in warm water. The dehydrated noodles will absorb the water and soften.
  • Mix marinade ingredients and set aside
  • Have all ingredients chopped and ready for quick access
  • In a stir fry pan or wok (or really large skillet), heat oil over medium-high heat until hot. Test by tossing a broccoli floret in and ensure that it sizzles. Once oil is ready, add broccoli to the pan, stir and cover for 1 minute.
  • Remove lid, stir the broccoli again, then move the vegetables to create an opening in the center of the pan. Crack eggs onto the pan (not the broccoli) and scramble.
  • Add mushrooms, water chestnut, bamboo shoots and stir everything together. Move to the side of the pan and add the strained noodles. Cover the noodles with the vegetables and pour the marinade over the top. Cover and allow to cook for 4-5 minutes. Test a noodle to ensure the preferred texture. Remove from heat and serve!


This is great with rice and I love to serve it with my Asian almond butter sauce.
Keyword grain-free