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.
Ingredients
- 160 grams bean thread noodles dried
- 2 eggs lightly beaten
- 2-3 tablespoons cooking oil
- ¾ cup chicken thighs cut into small pieces
- 1 onion small, sliced
- 1 teaspoon soy sauce
- 3 cloves garlic minced
- 1 cup carrots julienned
- 1 cup cabbage shredded
- 1 tomato cut into wedges
- 2 cups bean sprouts
- 2 stalks scallions cut into 1-inch pieces
Sauce
- 2 tablespoons water
- 2 tablespoons oyster sauce
- 1 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 dash ground white pepper
Garnish
- cilantro
- 3 - 4 Thai bird chili sliced
Instructions
- 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.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce, water, sugar, and white pepper. Stir well and set aside.
- 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.
- Add more oil to the wok, then stir-fry the chicken until mostly cooked. Add a splash of soy sauce for flavor and color.
- 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.
- Add carrot and cabbage (or coleslaw mix). Stir-fry briefly until slightly softened. Add tomato and stir to warm through.
- Place the drained glass noodles in the wok. Pour the sauce over the noodles and toss well to combine.
- Return the scrambled eggs to the wok, then add bean sprouts and scallions.
- Toss everything together until well mixed and heated through.
- Transfer to a serving bowl. Garnish with cilantro and Thai bird chili.
Notes
Make it vegetarian: Swap the chicken for tofu or mushrooms and skip the fish sauce. Use vegetarian oyster sauce or add a splash more soy sauce.
Protein swaps: Chicken thighs work best, but you can also use shrimp, thinly sliced beef, or even leftover roast chicken.
Use pre-shredded veggies: A bag of coleslaw mix is perfect for saving time and still gives great texture.
Nutrition
Calories: 242kcalCarbohydrates: 32gProtein: 7gSaturated Fat: 1gCholesterol: 72mgSodium: 525mgFiber: 2gSugar: 5g
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