Chicken Pad Woon Sen Noodles Recipe

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.

5 from 1 vote

Chicken Pad Woon Sen Noodles Recipe

Chicken Pad Woon Sen Noodles 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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Thai

Servings: people

Author: Neha Mathur

Ingredients

For The Noodles

6 ounces dry glass noodles 170 g
1 tablespoon oil

For The Pad Woon Sen Sauce

2 tablespoons 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
2 tablespoons 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

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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

Notes

To make these noodles gluten-free, replace soy sauce with tamari or coconut amnios and skip adding fish sauce.

Nutrition