Pad Woon Sen Recipe (with Video)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
441 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Pad Woon Sen Recipe (with Video)
Description
This Pad Woon Sen recipe highlights glass noodles softened through soaking, combined with lightly cooked chicken strips and stir-fried vegetables including cabbage, tomato, carrots, and onion. The sauce blends soy sauce, oyster sauce, fish sauce, sugar, and water, giving a balanced umami and subtle sweetness that coats the noodles. Cooking eggs in the pan alongside the vegetables adds a tender, scrambled element that complements the chew of the noodles.
The stir-frying steps use high heat and small amounts of oil to quickly cook the ingredients, preserving the vegetables' crispness and infusing flavors. The shredded green onions provide a fresh finish. This dish can be a standalone meal or served as part of a larger Thai-inspired spread.
Leftovers can be refrigerated in an airtight container for up to 2-3 days and reheated in a skillet with a bit of water to prevent drying out. Proper soaking of noodles and maintaining high heat during stir-frying help avoid clumping and ensure a pleasant texture.
Ingredients
- 6 oz glass noodles (dried)
- 2 tablespoons vegetable oil divided
- 1 pound chicken breast boneless and skinless, and slice them into thin strips. You can also use chicken thighs, pork or other types of protein
- 2 tablespoons garlic minced
- 1/2 onion (medium-size, thinly sliced)
- 1/2 cup carrot thinly sliced
- 2 cups cabbage thinly sliced (you can also sub other vegetables)
- 1 tomato seeds removed, and sliced into thin strips, medium
- 1/2 teaspoon ground white pepper (or black pepper)
- 2 egg whisked
- 2 green onions chopped
For the Pad Woon Sen Sauce
- 2 tablespoons soy sauce you can use light or dark soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1/4 cup water
Instructions
- Prepare the glass noodles: Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces and toss with oil to prevent them from sticking.
- Make the sauce: While the noodles are soaking, mix together all the sauce ingredients. Set aside.
- Stir fry the chicken: Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through, about 6 minutes.
- Stir fry the veggies: Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.
- Cook the eggs: Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
- Stir fry everything together: Add chicken back to the skillet, and then add noodles, and the sauce. Stir-fry until the noodles are soft and everything’s coated with the sauce. (Taste and add more soy sauce if necessary. Sprinkle the chopped green onions and mix gently. If your noodles are a little dry, you can also add some water, one tablespoon at a time. )
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet with a splash of water or broth to keep noodles moist.
- Soak glass noodles properly to soften and prevent sticking.
- Maintain high heat when stir-frying and stir continuously to avoid noodles clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 154mg | 51% |
| Sodium | 1178mg | 49% |
| Potassium | 714mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 3176IU | 64% |
| Vitamin C | 23mg | 26% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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