Pad Woon Sen Recipe
Pad Woon Sen is smooth glass noodles stir-fried with crunchy vegetables for contrast. A delicious alternative to the popular Pad Thai.
Main Course, Side Dish
Glass Noodle, Pad Woon Sen, Pad Woon Sen Noodles
Yuen Mi | A Wandering Foodie
small bundles of glass noodles
Ingredients for Sauce
black vinegar or lime
red bird's eye chili peppers
thinly sliced at an angle
cut into small pieces
long green beans
sliced at an angle, 1 cm pieces
core removed, cut into thin shreds
sliced into bite size pieces
Combine the sauce ingredients and set aside.
Soak the noodles in warm water until it is bendable and slightly soft, about 10 - 15 minutes. Rinse and cut the glass noodles with cooking scissors into 6″ long threads.
In a large non-stick frying pan, over medium-high heat, add the oil. Once the oil is hot, add in the garlic and shallot. Stir until golden brown and fragrant.
Add the chicken and stir fry until it is cooked half-way, or no longer pink (about a minute). Add the carrots and long green beans. Stir for another minute.
Add the noodles and the sauce. Stir until completely mixed. Add the Korean cabbages.
Stir fry to mix all the ingredients completely. Check the noodles to see if it is al-dente. If the mixture is a bit dry, add some more chicken stock or water.
Add the tomatoes and stir just to mix up the ingredients and heat up the tomatoes a bit; don't cook them.
Taste and adjust to your liking using salt and pepper.
is cooked but not soft or overdone, there is a slight hardness/resistance when bitten into
Pad Woon Sen Recipe https://www.awanderingfoodie.com/pad-woon-sen-recipe-thai-glass-noodle-stir-fry/