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Pad Woon Sen Recipe

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★★★★★

4.5 from 70 reviews

Pad Woon Sen is a flavorful Thai stir-fried glass noodle dish combining tender chicken, fresh vegetables, scrambled eggs, and a savory blend of soy, oyster, and fish sauces. This quick and versatile recipe is perfect for a satisfying weeknight meal that balances sweet, salty, and umami flavors with a delightful texture from soft noodles and crisp veggies.

Ingredients

Scale

Noodles

  • 6 oz dried glass noodles

Protein

  • 1 pound chicken breasts, cut into pieces
  • 2 eggs, whisked

Vegetables

  • 1/2 onion, medium size, thinly sliced
  • 1/2 cup thinly sliced carrots
  • 2 cups cabbage, thinly sliced
  • 1 medium tomato, seeds removed, sliced into thin strips
  • 2 green onions, chopped
  • 2 tablespoons minced garlic

Oils and Sauces

  • 2 tablespoons vegetable oil (divided)
  • 2 tablespoons soy sauce (light or dark)
  • 3 tablespoons oyster sauce
  • 1 tablespoon fish sauce

Other Seasonings

  • 1/2 teaspoon ground white pepper or black pepper
  • 2 tablespoons sugar
  • 1/4 cup water (plus more as needed)

Instructions

  1. Prepare the glass noodles: Soak the dried glass noodles in room temperature water as per package instructions until softened. Drain well using a colander, then cut the noodles into shorter pieces. Toss them with a little vegetable oil to prevent sticking.
  2. Make the sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and water. Stir the mixture well and set aside to allow the flavors to meld.
  3. Stir fry the chicken: Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat. Add the chicken pieces and sauté until they are cooked through and lightly browned, about 6 minutes. Remove the chicken from the pan and set aside on a plate.
  4. Stir fry the vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced onions, cabbage, tomato, carrots, and ground white pepper. Stir-fry the vegetables for 2 to 3 minutes until slightly tender but still crisp.
  5. Cook the eggs: Push the vegetables to one side of the skillet. Pour the whisked eggs into the empty space and scramble them gently until fully cooked.
  6. Combine and stir-fry everything: Return the cooked chicken to the skillet. Add the prepared glass noodles and pour over the sauce mixture. Stir-fry all the ingredients together until the noodles become soft and everything is evenly coated with the sauce. Taste and adjust seasoning by adding more soy sauce if needed. Sprinkle the chopped green onions and mix gently. If the noodles seem dry, add water one tablespoon at a time until desired moisture is reached.

Notes

  • Soaking glass noodles in room temperature water prevents them from becoming overly soft or mushy when stir-fried.
  • Vegetables can be substituted or extended with bell peppers, snap peas, or bean sprouts according to preference.
  • Adjust sugar and fish sauce quantities to balance sweetness and saltiness based on your taste.
  • Cutting noodles into shorter strands makes them easier to eat and mix during cooking.
  • Adding water gradually helps maintain moisture without making the dish soggy.

Keywords: Pad Woon Sen, Thai glass noodles, stir-fry chicken noodles, Thai stir-fried dish, glass noodle recipe, chicken pad woon sen

Find it online: https://topreci.com/pad-woon-sen-recipe/