Pad Woon Sen (Glass Noodle Stir-Fry)

Name: Pad Woon Sen (Glass Noodle Stir-Fry)
Cook time: 26 min
Total time: 26 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 Carrots, julienned; 100g Dried Glass Noodles (Mung Bean Vermicelli); 200g Boneless Chicken Thigh, thinly sliced; 2 Eggs, lightly beaten; 3 cloves of Garlic, minced; 1 Yellow Onion, sliced; 150g Cabbage, green or Napa, shredded; 1 Tomato, cut into wedges; 3 stalks of Chinese Celery, cut into 3 cm pieces; 2 Spring Onions, cut into 3 cm pieces; 2 tbsp Neutral Cooking Oil, e.g., peanut or vegetable oil; 2 tbsp Oyster Sauce; 1 1/2 tbsp Light Soy Sauce; 1 tbsp Fish Sauce; 2 tsp Sugar; 1/4 tsp Ground White Pepper; 3 tbsp Water, or light chicken stock; 1 tsp Dark Soy Sauce, optional, for color

Pad Woon Sen is a luminous, homey Thai stir-fry where tender glass noodles soak up a savory-sweet sauce and mingle with juicy chicken, crisp vegetables and soft ribbons of egg. Bright tomatoes and fragrant Chinese celery lift the dish, while a hint of dark soy gives a beautiful color and umami depth. It's quick to make and perfect for a satisfying weeknight meal.

Pad Woon Sen is a luminous, homey Thai stir-fry where tender glass noodles soak up a savory-sweet sauce and mingle with juicy chic... Show more

Traditional Thai Recipe

Health Grade

C+ · Balanced

Time

25 min

Price

1,43 €

Calories

714 kcal

quick

easy

one pot

high protein

Method

Prep and soak

Slice the Boneless Chicken Thigh thinly, julienne the Carrots, slice the Yellow Onion, shred the Cabbage, cut the Tomato into wedges, cut the Chinese Celery and Spring Onion into 3 cm pieces, and mince the Garlic. Lightly beat the Egg in a small bowl. Put the Dried Glass Noodles (Mung Bean Vermicelli) in a heatproof bowl, cover with warm water, and soak for 10 minutes until they bend without snapping; drain them well and keep them from sitting too long so they do not turn sticky.

Mix the sauce

In a small bowl, whisk together Oyster Sauce, Light Soy Sauce, Fish Sauce, Sugar, Ground White Pepper, and Water until the sugar dissolves. If you want a deeper brown color, stir in the Dark Soy Sauce too.

Stir-fry everything

Heat the Neutral Cooking Oil in a wok or large skillet over medium-high heat until it shimmers. Add the garlic and chicken and stir-fry for 4 minutes until the chicken is mostly opaque. Add the onion and carrots and keep tossing until they begin to soften, then push everything to one side, pour in the egg, and scramble it just until softly set. Add the cabbage, drained noodles, and sauce, then toss for 2 minutes until the noodles are glossy and the chicken is cooked through. Finish with the tomato, Chinese celery, and spring onion, tossing just until everything is heated through and the greens stay bright.