Quick & Easy Pad Woon Sen
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
639 kcal
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Course
Main Course
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Cuisine
Thai
Quick & Easy Pad Woon Sen
Description
This Pad Woon Sen starts by marinating thinly sliced chicken thighs with soy sauce and white pepper. Glass noodles are soaked briefly to soften, then combined in a hot pan with vegetable oil, garlic, and chicken partially cooked. Beaten eggs are scrambled alongside, then Chinese broccoli and noodles are added with a stir-fry sauce made of soy sauce, dark soy sauce, fish sauce, sugar, and pepper.
The stir-frying melds ingredients quickly, resulting in noodles coated in a savory, slightly sweet sauce with tender chicken and softened greens. The glass noodles provide a light, slippery texture contrasting with the crunch of broccoli. Chili vinegar served on the side allows customization of heat and acidity.
To prepare, precise timing for soaking noodles and cooking ensures the right noodle tenderness and prevents overcooking. The dish is versatile enough for substitution of the greens or chicken parts and works well for lunch or dinner.
Ingredients
- 5.3 oz glass noodle aka mung bean vermicelli noodles or bean thread noodles, dry
- 6 oz chicken thigh thinly sliced (or sub with chicken breast, skinless, boneless
- 3 cups Chinese broccoli chopped into 1 inch pieces (or sub with bok choy, yu choy or choy sum)
- 2 large egg beaten
- 2 tablespoon vegetable oil or any neutral oil
- 2 cloves garlic minced
Chicken Marinade
- 2 teaspoon soy sauce or light soy sauce, regular
- ¼ teaspoon white pepper or black pepper
Stir Fry Sauce
- 2 tablespoon soy sauce or light soy sauce, regular
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon white sugar or brown sugar
- ⅛ teaspoon white pepper or black pepper
Chili Vinegar
- 1 large red chili pepper chopped
- ¼ cup white vinegar or rice vinegar or apple cider vinegar
Instructions
- Marinate sliced chicken thighs with chicken marinade ingredients as listed above. Set aside as you prepare other ingredients.
- In a small bowl, combine Stir-Fry Sauce ingredients. Set aside.
- In a small bowl, combine red chili and white vinegar. Set aside.
- In a large bowl with dried mung bean noodles, add hot boiling water and let this soak for 1-2 minutes just until loosened and slightly softened. Do not over soak!
- Strain noodles immediately. Rinse off with running cold water and strain out as much excess water as possible.
- Heat vegetable oil in a large pan on medium-high heat. Fry garlic and marinated chicken until chicken is 75% cooked. Move to the side of the pan.
- Pour in beaten eggs. Cook and scramble them. Move to the side of the pan.
- Toss in Chinese broccoli, noodles, and stir-fry sauce and cook until noodles are well coated in sauce and greens have softened.
- Remove off heat and mix in some of the chili vinegar (start by adding 1-2 tablespoons and add more as needed to taste). Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 77g | 26% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 269mg | 90% |
| Sodium | 2568mg | 107% |
| Potassium | 719mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 105mg | 117% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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