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.
Servings 2 people
Ingredients
- 4 small bundles of glass noodles 160 grams
- 2 tbsp vegetable oil
Ingredients for Sauce
- 1½ tbsp soy sauce
- 1½ tbsp fish sauce
- 1 tsp black vinegar or lime
- 1 tsp brown sugar
- 1/4 cup chicken broth
- 1 red bird's eye chili peppers thinly sliced at an angle
Meat
- 3/4 cup chicken thighs cut into small pieces
Vegetables
- 1 cup long green beans sliced at an angle, 1 cm pieces
- 2 cups korean cabbage core removed, cut into thin shreds
- 1 cup carrots julienne
- 1/2 cup tomatoes sliced into bite size pieces
- 4 cloves garlic minced
- 1 shallot thinly sliced
Instructions
- 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.
Notes
al-dente: noodle is cooked but not soft or overdone, there is a slight hardness/resistance when bitten into