Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Chicken Pad Woon Sen Noodles Recipe (Thai Glass Noodles Stir Fry)
Course:
Main Course
Cuisine:
Thai
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
385
kcal
Author:
Neha Mathur
Chicken Pad Woon Sen Noodles (Thai Glass Noodles Stir Fry)
is a Thai dish where glass noodles are stir-fried with veggies and chicken in a savoury and sweet sauce. Make this dish at home in under 30 minutes using my easy recipe.
Print Recipe
US Customary
-
Metric
Ingredients
For The Noodles
6
ounces
dry glass noodles
170
g
1
tablespoon
oil
For The Pad Woon Sen Sauce
2
tablespoons
dark soy sauce
3
tablespoons
oyster sauce
1
tablespoon
fish sauce
2
tablespoons
granulated white sugar
¼
cup
water
To Stir Fry The Chicken
1
pound
boneless skinless chicken breasts
sliced into thin strips
2
tablespoons
cornstarch
1
tablespoon
oil
To Stir Fry The Veggies
2
tablespoons
oil
2
tablespoons
minced garlic
½
cup
thinly sliced onions
½
cup
thinly sliced carrots
2
cups
finely shredded green cabbage
½
teaspoon
ground black pepper
2
large eggs
whisked
2
stalks
scallions
cut into 1 inch pieces
Instructions
Prepare The Glass Noodles
Break noodles into half and soak them in room temperature water for 12-15 minutes or follow the package instructions.
Drain the water and toss the noodles with
1
tablespoon oil to prevent them from sticking to each other. Set them aside.
Make The Pad Woon Sen Sauce
While the noodles are soaking, mix together soy sauce, oyster sauce, fish sauce, sugar, and water in a medium mixing bowl and set the sauce aside.
Stir Fry The Chicken
Rinse chicken breasts and pat them dry using paper towels.
Slice them into thin strips.
Add chicken strips to a mixing bowl along with cornstarch and toss well.
Heat
1
tablespoon oil in a non-stick skillet or a wok over medium-high heat.
Once the oil is hot and shimmery, add chicken pieces and sauté until cooked through (5-6 minutes).
Transfer the cooked chicken to a plate and keep it aside.
Stir Fry The Veggies
Add
2
tablespoon oil to the same wok and heat over medium-high heat.
Add garlic and sauté for 10-12 seconds.
Now add onions, carrots, cabbage, and pepper to the wok and stir-fry for a minute.
Cook The Eggs
Move the vegetables to one side of the pan, and add beaten eggs to the empty space in the wok.
Scramble the eggs until the eggs are cooked through.
Mix the scrambled eggs with the veggies.
Stir Fry Everything Together
Add chicken back to the wok, and then add prepared noodles and sauce.
Toss well to coat the noodles with the sauce.
Taste and add more soy sauce and salt if necessary.
Sprinkle scallions and mix gently. Serve hot.
Note
– If your noodles are a little dry, you can also add some water, one tablespoon at a time, and toss.
Video
https://www.youtube.com/watch?v=cXTYwZLWwOY
Video can't be loaded because JavaScript is disabled:
Chicken Pad Woon Sen Noodles Recipe (https://www.youtube.com/watch?v=cXTYwZLWwOY)
Notes
To make these noodles gluten-free, replace dark soy sauce with tamari or coconut amnios and skip adding fish sauce.
Nutrition
Calories:
385
kcal
|
Carbohydrates:
54
g
|
Protein:
29
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
154
mg
|
Sodium:
1401
mg
|
Potassium:
609
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
249
IU
|
Vitamin C:
18
mg
|
Calcium:
67
mg
|
Iron:
2
mg