Back
🍲
ThaiVeg

Pad Woon Sen

Pad Woon Sen — a classic thai dish made simple at home.

15 min2 serveseasy

Pad Woon Sen is a classic vegetarian Thai recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are coconut milk, shallot and peanut. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

518

kcal

38g

Protein

69g

Carbs

34g

Fat

main

Ingredients

  • coconut milk1 tsp
  • shallot100 ml
  • peanut250 g
  • spring onion1 cup
  • garlic1 medium
  • galangal2 tbsp
  • tamarind200 g
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~3 min

    Prep all ingredients for pad woon sen and measure them out.

  2. 2
    Step 2 ~3 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~3 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~3 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~3 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 15 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Thai recipes or search all recipes.

Frequently asked questions

How long does Pad Woon Sen take to cook?
From prep to plate, Pad Woon Sen takes about 15 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Pad Woon Sen vegetarian?
Yes — this version of Pad Woon Sen is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Pad Woon Sen?
The headline ingredients are coconut milk, shallot, peanut. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Pad Woon Sen?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Pad Woon Sen?
Pad Woon Sen pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.