ผัดไทยวุ้นเส้นกุ้งสด

**ผัดไทยวุ้นเส้นกุ้งสด** is a Thai stir-fried noodle dish that substitutes the traditional rice noodles (sen chan) with translucent glass noodles made from mung bean starch. The addition of fresh shrimp (กุ้งสด) elevates the dish’s sweetness and texture, distinguishing it from the more common pad thai made with dried shrimp or chicken. The origins of pad thai itself trace back to mid-20th-century Thailand, when the government promoted rice noodles to stabilize the economy; glass noodle variations emerged later as regional kitchens experimented with available starches. In the Bang Pla Soi area of Thailandia, **ผัดไทยโคราช** — cited by the creator BANKII on ReTubeIt — is a venue known for its take on this dish. Key ingredients include glass noodles, fresh shrimp, tamarind paste, fish sauce, palm sugar, garlic, Thai bird chilies, bean sprouts, chives, and crushed peanuts. A great version achieves a harmony of sweet, sour, and salty flavors, with the glass noodles remaining springy rather than mushy, and the shrimp cooked just until opaque and tender. The wok hei (breath of the wok) is essential, imparting a subtle smoky char. Regional variations exist within Thailand: in central provinces, cooks might add a squeeze of lime and dried chili flakes, while in Isaan, the dish can be drier and spicier, sometimes served with raw vegetables. The version at ผัดไทยโคราช is noted for its generous portions of fresh shrimp and a tangy tamarind-forward sauce that clings well to the slippery glass noodles.