Thai Glass Noodle Stir-Fry (pad woon sen)
Pad woon sen is a classic Thai home cooked dish that is quick, healthy and super easy to make. It's super popular with kids, and I loved it growing up!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40 g dry Thai glass noodles, soaked in water for 7-10 minutes
- 170 g (6 oz) boneless skinless chicken breast to thigh, cut into ½-inch thick slices, or sub another protein of your choice
- 1 tsp (5 ml) soy sauce (for marinating chicken)
- 2 cloves garlic, chopped
- ¼ small onion, julienned
- 2 large eggs
- 1 cup cabbage, cut in bite-sized pieces
- 1/3 cup carrots, halved lengthwise, then thinly sliced on a diagonal
- ¼ tsp ground white pepper, or black pepper
- 1 tomato, cut in wedges
- 1 green onion, chopped
- For serving, jasmine rice (optional, see note)
- 1 Tbsp (15 ml) oyster sauce
- ½ Tbsp (7.5 ml) soy sauce
- ½ Tbsp (7.5 ml) Golden Mountain Sauce or Maggi Seasoning, or sub regular soy sauce
- 1 ½ tsp (7.5 ml) sugar
- 2 Tbsp (30 ml) water
Instructions
- 1
Combine the chicken with the 1 tsp of soy sauce and mix well.
- 2
Drain the glass noodles from soaking water then cut the noodles once or twice with scissors to shorten them.
- 3
Mix together all the sauce ingredients in a small bowl and stir until the sugar is dissolved
- 4
Heat oil in a wok or a large saute pan over medium high heat. When hot, add the garlic and onions and cook until garlic starts to turn golden.
- 5
Add the chicken and cook just until the pieces are well separated and the exterior is partially cooked Push everything in the pan to one side, add a little more oil in the empty space, and add the eggs. Break the yolks with your spatula then let the eggs set about half way, then scramble and mix with the chicken.
- 6
Add the cabbage, carrots, and about half a tablespoon of the sauce mixture; toss quickly just to mix.
- 7
Add the noodles and pour the rest of the sauce over the noodles. Add the white pepper and toss the noodles until they are done and have absorbed all the sauce, about 2 minutes. Taste the noodles, and if they are too chewy, you can add a splash of water and cook for a minute longer.
- 8
Turn off the heat and add the tomatoes and green onions, then toss, using the residual heat to wilt and heat the tomatoes through.
- 9
Remove from heat and serve. In Thailand we typically serve this with jasmine rice (carb on carbs!) but you can also eat it on its own.