Pad Woon Sen
Yield: 4 servings
Pad Woon Sen is an easy Thai stir fry made with smooth and silky glass noodles, mixed vegetables, and a savory soy glaze. Add chicken or your favorite protein for a quick, filling, and crave-worthy weeknight dinner!
Ingredients
For the Sauce
- ½ cup water
- ¼ cup soy sauce
- ¼ cup oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons fish sauce
For the Stir Fry
- 8 ounces glass noodles - see Notes
- 1 large chicken breast cut into small bite sized pieces
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3 tablespoons olive oil or your favorite neutral oil using more as needed
- ½ cup diced carrot
- ½ cup diced white onion
- 1 cup thinly sliced cabbage leaves
- 1 cup snow peas
- 1 large egg beaten
- Optional garnish: sliced green onion chopped cilantro, and/or sesame seeds,
Instructions
- For the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and fish sauce. Set aside.
- For the stir fry: Fill a large bowl with room temperature water and submerge the noodles. Set them aside while you prepare the rest of the stir fry.
- Place chicken pieces in a small bowl and sprinkle with flour and cornstarch. Toss to combine.
- Heat a large skillet or wok over medium-high heat. Add the olive oil. When oil is hot, carefully shake off any excess flour from the chicken and then add the chicken pieces to the hot oil. Sear for 2 minutes and then flip the chicken.
- Add the carrot and onion and cook for an additional 5 minutes, or until the vegetables are tender and the chicken is almost cooked through.
- Next add the cabbage and snow peas and cook for an additional minute.
- Move the chicken and vegetables to one side of the pan and add the beaten egg to the opposite side. Stir the egg for 1-2 minutes or until it is scrambled and fully set. Mix into the vegetables and chicken.
- Drain the noodles well and add them to the pan. Next add the prepared sauce - use as little or as much as you like, although I do recommend using at least half of it. Stir until the sauce coats the noodles and chicken. Cook for an additional 1-2 minutes or until the glass noodles turn clear instead of white.
- Remove pan from the heat and serve immediately. Garnish individual servings with green onion, cilantro, and/or sesame seeds. If you'd like to add a bit of heat, drizzle with sriracha or chili oil, or add a sprinkle of dried red chili flakes.
Notes
Glass noodles are also known as “mung bean threads” and are the traditional noodles used in Pan Woon Sen. They aren’t usually available in the grocery store but are easy to find at Asian markets or on Amazon - I use these glass noodles. Note that while these are vermicelli noodles, they are not the same as vermicelli rice noodles.
Store any leftovers in an airtight container in the fridge for up to two days.
Nutrition Information:
Serving: 1 Calories: 337kcal Carbohydrates: 25g Protein: 16g Fat: 20g Saturated Fat: 3g Polyunsaturated Fat: 16g Cholesterol: 72mg Sodium: 1441mg Fiber: 4g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.