Pad Woon Sen

Silky glass noodles tossed with egg, vegetables, and a savory sauce in a hot wok — Pad Woon Sen is Thai comfort food, light yet deeply satisfying. It cooks in minutes and pleases everyone.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

420

Ingredients

• 6 oz (170 g) glass noodles (mung bean vermicelli)
• 2 eggs, lightly beaten
• 1 tablespoon vegetable oil, plus 1 teaspoon extra
• 1 lb (450 g) chicken breast, thinly sliced (or shrimp)
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1 cup bean sprouts
• 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, and 1 teaspoon white pepper
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, to serve

Instructions

1. Soak the glass noodles in warm water for 10 minutes until soft and pliable. Drain well and cut into shorter lengths with kitchen scissors.
2. Whisk the soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl.
3. Heat 1 teaspoon of oil in a large wok over medium heat. Pour in the eggs and scramble gently for 1 minute until just set. Remove and set aside.
4. Heat the remaining oil over high heat. Add the chicken and stir-fry for 3 minutes until cooked through.
5. Add the garlic and onion and cook for 1 minute, then add the cabbage, carrot, and bean sprouts. Stir-fry for 2 minutes.
6. Add the drained noodles and the sauce. Toss continuously for 2 minutes until the noodles are glossy and have absorbed the sauce.
7. Fold in the scrambled egg, green onions, and cilantro. Serve hot with lime wedges.

Pro tips

• Do not over-soak the noodles — they should be pliable, not mushy, or they will clump in the wok.
• Cut the noodles shorter with scissors so they are easy to toss and eat.
• Cook the egg first and fold it back in at the end so it stays in soft ribbons.
• Toss constantly once the noodles go in — they absorb sauce fast.

Frequently asked questions