Description
Pad Woon Sen is a flavorful dish featuring chicken, Chinese broccoli, and glass noodles, perfect for a quick meal.
Ingredients
Scale
- 5.3 oz dry glass noodles
- 6 oz skinless boneless chicken thighs
- 2 teaspoon regular soy sauce
- ¼ teaspoon white pepper
- 3 cups Chinese broccoli
- 2 cloves garlic
- 2 large eggs
- 2 tablespoon regular soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon white sugar
- ⅛ teaspoon white pepper
- 1 large red chili pepper
- ¼ cup white vinegar
Instructions
- Marinate the sliced chicken thighs with the soy sauce and white pepper. Allow to sit while preparing other ingredients.
- Mix stir fry sauce ingredients in a small bowl. Combine regular soy sauce, dark soy sauce, fish sauce, sugar, and white pepper.
- Combine chopped red chili and white vinegar in another small bowl.
- Soak dry glass noodles in hot boiling water for 1-2 minutes until softened. Drain immediately.
- Rinse noodles under cold water to stop cooking and remove excess starch.
- Heat vegetable oil in a large pan over medium-high heat. Fry garlic and marinated chicken until chicken is about 75% cooked, then push to one side.
- Scramble the beaten eggs in the same pan, moving to the side once fluffy.
- Add Chinese broccoli, drained noodles, and stir fry sauce to the pan. Toss together and cook until noodles are well coated and greens have softened, about 2-3 minutes.
- Remove from heat and mix in some chili vinegar to taste.
Notes
- Adjust the spiciness by adding more or less chili pepper.
- Use a different protein if desired, such as shrimp or tofu.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 220 mg