Pad Woon Sen (Thai Glass Noodle Stir-Fry)
Pad Woon Sen is a Thai stir-fry of chewy glass noodles, ground chicken, and crisp vegetables tossed in a savory oyster sauce and fish sauce blend. Lighter and cleaner-tasting than pad thai, it comes together in just 20 minutes.
Ingredients
Ingredients
- Glass noodles (thin mung bean noodles)160 g
- Ground chicken200 g
- Onion1/2
- Minced garlic1 tbsp
- Carrot1/2
- Cabbage2 cups
- Cherry tomatoes8
- Egg1
- Green onion or cilantroA little
- Red chili pepper1
- Water1/2 cup
- Black pepper1/2 tbsp
Chicken Marinade
- Fish sauce1 tbsp
- Black pepper1/4 tbsp
Sauce
- Oyster sauce2 tbsp
- Fish sauce2 tbsp
- Sugar1 tbsp
Directions
- 1
Mix the ground chicken with fish sauce and black pepper, then let it marinate for 20 minutes.
- 2
Soak the glass noodles in lukewarm water for 10 minutes.
- 3
In a bowl, mix the oyster sauce, fish sauce, and sugar to make the sauce.
- 4
Wash the onion, carrot, cabbage, cherry tomatoes, red chili, and green onion, then cut into bite-sized pieces.
- 5
Heat oil in a preheated pan and stir-fry the onion and garlic.
- 6
Add all the prepared vegetables and marinated chicken, stir-fry, then transfer to a bowl.
- 7
Heat oil in the pan, add the soaked glass noodles and half of the sauce, stir-fry, then pour in 1/2 cup of water and cook until moist.
- 8
Once the noodles are cooked through, push them to one side of the pan and scramble the egg in the empty space.
- 9
Add the stir-fried vegetables, chicken, and remaining sauce, mix everything together, and stir-fry to finish.
Tips
Soak the glass noodles in lukewarm water just long enough to soften — about 10 minutes. Over-soaking makes them mushy, while under-soaking causes them to snap when stir-fried.