Pad Woon Sen
The ultimate comfort food, Pad Woon Sen features chewy glass noodles stir-fried with colorful vegetables and seasoned chicken. This easy weeknight dinner is packed with flavor and perfect for sharing with loved ones. Make it tonight for a taste of Thailand!
Equipment
- Skillet
- Frying Pan
- Whisk
- Chef's Knife
- Wooden Spoon
Ingredients
- 1 pound chicken thighs cut into bite-size pieces
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon pepper
- 1 tablespoon peanut or vegetable oil for cooking
- 6 ounces dried glass noodles also known as mung bean, cellophane, or bean thread noodles
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut or vegetable oil
- ½ medium onion thinly sliced
- 2 carrots sliced
- 2 cups sliced cabbage
- 2 medium tomatoes seeded, sliced into strips
- 1 red bell pepper sliced
- 6 cloves garlic minced
- 1 tablespoon minced ginger
- 2 eggs whisked
- 3 tablespoons oyster sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons dark brown sugar may sub light
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 teaspoon molasses
- 1 teaspoon dried basil
- ½ teaspoon ground coriander
- ½ teaspoon ground white pepper may sub black pepper
- ½-1 teaspoon crushed red pepper flakes
- 1 bunch chopped green onions
- to taste sliced chilies or chili sauce
Instructions
- Prepare the chicken: In a medium bowl, whisk together the marinade ingredients: soy sauce, toasted sesame oil, cornstarch, and pepper. Add the chopped chicken pieces, and toss to coat evenly. Let it marinate while you prepare the other ingredients. This helps to infuse the chicken with flavor and tenderizes it.
- Prepare the glass noodles: Soak the glass noodles in a bowl of hot water until they become tender, which takes about 8 to 10 minutes. Stir occasionally to prevent them from sticking together. Once tender, drain and rinse them under cold water. Toss with a teaspoon of toasted sesame oil to prevent them from sticking. Set aside.
- Make the sauce: In a separate bowl, whisk together the sauce ingredients, including the oyster sauce, soy sauce, dark brown sugar, fish sauce, rice vinegar, and water. Set aside while you prep the veggies.
- Stir fry the chicken: Heat 1 tablespoon of peanut oil in a wok or nonstick skillet over high heat. Once hot, add the marinated chicken and stir fry for about 4 to 5 minutes until it’s cooked through and no longer pink. Remove the chicken from the pan and place it on a plate.
- Stir fry the veggies: In the same skillet, add another tablespoon of peanut oil. Once heated, add the onions and stir fry for about 3 minutes until they begin to caramelize. Then, add the cabbage, carrots, and red bell pepper and stir-fry for about a minute. Add the tomatoes, ginger, and garlic, and continue stir frying for 1 more minute, or until the vegetables reach a crisp-tender state. Remember, they will continue to cook when combined with the noodles.
- Cook the eggs: Push the vegetables to the side of the skillet, making space in the center. Add a drizzle of oil into the center and pour in the whisked eggs. Scramble the eggs until they are fully cooked, then mix them into the vegetable medley.
- Stir fry everything together: Return the cooked chicken to the skillet. Add the prepared glass noodles and the sauce mixture. Toss everything together until the noodles are evenly coated in the sauce and heated through. Adjust seasoning to taste, perhaps adding more white pepper if desired.
- Serve: Once everything is combined and heated, remove it from the heat. Serve hot, garnished with chopped green onions and sliced chilies or chili sauce for an extra kick. Enjoy the colorful and flavorful dish!
Notes
Glass Noodles: These give the dish its quintessential chewiness. When shopping, look for bright white, very thin noodles with mung bean starch listed in the ingredients and not rice (which makes rice vermicelli noodles), and not sweet potatoes (which makes Korean glass noodles).
Oyster/fish sauce substitute: If you’re allergic to shellfish/vegetarian, use Lee Kum Kee Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.
Soy sauce + molasses + brown sugar: This trio creates an easy substitute for Thai sweet soy sauce. Do NOT skip the molasses, it is what makes this recipe taste authentic! Use low sodium soy sauce or your noodles will be too salty.