Pad Woon Sen
30 min4 servings
Thai stir-fried glass noodles with chicken, vegetables, and eggs in a savory-sweet sauce.
| prepSoak glass noodles in room temperature water according to package instructions, then drain and cut into shorter pieces | |||
| 170 g glass noodles (dried, soaked, drained & cut into shorter pieces) | Add chicken, noodles & sauce, stir-fry until coated | Stir in green onions, adjust seasoning | |
| 1 tablespoon vegetable oil (for tossing noodles) | |||
| 2 tablespoons soy sauce | Make sauce | ||
| 3 tablespoons oyster sauce | |||
| 1 tablespoon fish sauce | |||
| 2 tablespoons sugar | |||
| 60 ml water | |||
| 1/2 teaspoon ground white pepper | |||
| 1 tablespoon vegetable oil (for cooking chicken) | Stir-fry chicken, 6 min | ||
| 450 g chicken breasts | |||
| 2 tablespoons minced garlic | Sauté garlic 1 min, add vegetables & pepper, stir-fry 2–3 min | ||
| 1/2 medium onion, thinly sliced | |||
| 60 g thinly sliced carrots | |||
| 150 g cabbage, thinly sliced | |||
| 1 medium tomato, seeds removed, sliced into thin strips | |||
| 2 eggs, whisked | Scramble eggs until cooked through | ||
| 2 green onions, chopped | |||
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