Pad Woon Sen is smooth glass noodles stir-fried with crunchy vegetables for contrast. A delicious alternative to the popular Pad Thai.
Course Main Course, Side Dish
Cuisine Cambodian, Thai
Keyword Glass Noodle, Pad Woon Sen, Pad Woon Sen Noodles
Prep Time 10minutes
Cook Time 10minutes
Servings 2people
Author Yuen Mi | A Wandering Foodie
Ingredients
4small bundles of glass noodles160 grams
2tbspvegetable oil
Ingredients for Sauce
1½tbspsoy sauce
1½tbspfish sauce
1tspblack vinegar or lime
1tspbrown sugar
1/4 cupchicken broth
1red bird's eye chili peppersthinly sliced at an angle
Meat
3/4cupchicken thighscut into small pieces
Vegetables
1cuplong green beanssliced at an angle, 1 cm pieces
2cupskorean cabbagecore removed, cut into thin shreds
1cupcarrotsjulienne
1/2cuptomatoessliced into bite size pieces
4clovesgarlicminced
1shallotthinly 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