Pad Woon Sen
Pad Woon Sen may not be as well-known as Pad Thai, but it deserves just as much love. Silky glass noodles are stir-fried with crisp veggies, tender chicken, and scrambled egg, all tossed in a savory Thai-style sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 160 g bean thread noodles (dried)
- 2 eggs (lightly beaten)
- 2-3 tbsp cooking oil
- 3/4 cup chicken thighs (cut into small pieces)
- 1 onion (small, sliced)
- 1 tsp soy sauce
- 3 clove garlic (minced)
- 1 cup carrots (julienned)
- 1 cup cabbage (shredded)
- 1 tomato (cut into wedges)
- 2 cup bean sprouts
- 2 stalk scallions (cut into 1-inch pieces)
- 2 tbsp water
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 dash ground white pepper
- cilantro
- 3-4 Thai bird chili (sliced)
Instructions
- 1
Place the glass noodles in room-temperature or slightly warm water and soak for about 10 minutes, just until they’re pliable. Drain and set aside.
- 2
In a small bowl, mix oyster sauce, soy sauce, fish sauce, water, sugar, and white pepper. Stir well and set aside.
- 3
Heat a bit of oil in a wok over medium-high heat. Add the beaten eggs and let them sit for 30 seconds before scrambling. Cook until just set, then remove from the wok and set aside.
- 4
Add more oil to the wok, then stir-fry the chicken until mostly cooked. Add a splash of soy sauce for flavor and color.
- 5
Add onion and garlic to the wok. Continue to stir-fry until the onions are slightly translucent and the chicken has cooked all the way through.
- 6
Add carrot and cabbage (or coleslaw mix). Stir-fry briefly until slightly softened. Add tomato and stir to warm through.
- 7
Place the drained glass noodles in the wok. Pour the sauce over the noodles and toss well to combine.
- 8
Return the scrambled eggs to the wok, then add bean sprouts and scallions.
- 9
Toss everything together until well mixed and heated through.
- 10
Transfer to a serving bowl. Garnish with cilantro and Thai bird chili.