A flavorful glass noodle stir fry with chicken and vegetables.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Thai
Keyword: Pad woon sen
Servings: 4
Ingredients
100gglass noodles
4cupsof water for soaking the noodles1 l.
1tomato100 g.
1white onion100 g.
1cupfinely chopped white cabbage150 g.
1red bell pepper150 g.
1carrot120 g.
2eggs
2stalks of green onion
1teaspoonsesame oil
300gbonelessskinless chicken breast
3tablespoonsreduced-sodium soy sauce
2tablespoonsoyster sauce
1clovegarlicminced
1teaspoonstevia
1small piece of grated gingeroptional
Salt and pepper
Instructions
Start by slicing the vegetables into extremely thin matchsticks. This includes the white onion, green onion, carrot, red bell pepper, and white cabbage. For the tomato, slice it into thin wedges that aren't excessively thin.
Cut the chicken breast into bite-sized cubes. Season them with minced garlic, a pinch of salt, and a sprinkle of black pepper. Set the seasoned chicken aside.
Place the glass noodles in a bowl and cover them with 4 cups of water. You can either soak them all at once or soak them in batches, ensuring you have control over the amount of water they absorb.
Heat a teaspoon of sesame oil in a large pot or wok over medium-high heat. Add the seasoned chicken cubes and sauté for about 6 minutes, flipping them at the halfway mark. While the chicken cooks, prepare the sauce. In a small bowl, mix the reduced-sodium soy sauce, oyster sauce, stevia, grated ginger (if using), and a quarter cup of water. Stir well and set the sauce aside.
Once the chicken is cooked through, add all the prepared vegetables – white onion, green onion, carrot, red bell pepper, and white cabbage – to the pot. Stir-fry them until they begin to soften, maintaining their vibrant colors.
Carefully drain the soaked glass noodles and gently separate them. Add the noodles to the pot along with the sauce. Toss everything together to ensure the flavors are well distributed and the noodles are coated with the sauce.
In a separate skillet, beat the two eggs to create a thin omelet. Once cooked, slice the omelet into small pieces.
Just before serving, place the sliced egg omelet on top of the Pad Woon Sen. Serve Immediately: Dish out the Pad Woon Sen into individual serving bowls. Serve immediately to enjoy the flavors and textures at their best.