Pad Woon Sen Recipe (with Video)
Watch the recipe video above! Make sure to get all your ingredients ready before cooking as this is a quick stir-fry dish! Pad Woon Sen recipe is surprisingly easy to make at home in under 30 minutes. It’s a Thai stir-fried noodle dish made with glass noodles, proteins, veggies tossed in a savory and slightly sweet pad woon sen sauce. It tastes like it came from your favorite Thai restaurant.
Servings: 4 servings
Ingredients
- 6 oz glass noodles (dried)
- 2 tablespoons vegetable oil divided
- 1 pound chicken breasts (boneless and skinless, and slice them into thin strips. You can also use chicken thighs, pork or other types of protein)
- 2 tablespoons minced garlic
- 1/2 onion (medium-size, thinly sliced)
- 1/2 cup thinly sliced carrots
- 2 cups cabbage thinly sliced (you can also sub other vegetables)
- 1 medium tomato (seeds removed, and sliced into thin strips)
- 1/2 teaspoon ground white pepper (or black pepper)
- 2 eggs 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. )
Video
Notes
- How to store leftovers: This dish is best enjoyed fresh, as noodles tend to lose their texture when stored for an extended period. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 to 3 days.
- To reheat: Place it in a skillet or wok over medium-low heat. Add a splash of water or broth to prevent it from drying out. Then stir-fry until heated through. Be sure not to overheat, as this can make the noodles mushy.
- To Prevent glass noodles from sticking together during cooking, make sure to soak them properly in warm water until they are soft and pliable. Also, when stir-frying, keep the heat high and stir continuously to prevent sticking.
Nutrition
Calories: 441kcal | Carbohydrates: 53g | Protein: 29g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 154mg | Sodium: 1178mg | Potassium: 714mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3176IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 2mg