Pad Woon Sen Recipe
Pad Woon Sen may not be as well-known as Pad Thai, but it's just as delicious and easy to make! Ready in less than 45 minutes, soft and chewy glass noodles, known as "woon sen," are stir-fried with mixed veggies and proteins and combined in flavorful sweet and savory stir-fry sauce.
Servings: 4 servings
Ingredients
- 1 (8.5 ounce) package glass noodles
- 1 cup soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce optional but highly recommended
- 1 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs cut into 1/2-inch-thick strips
- 1 cup green cabbage thinly sliced
- ½ white onion sliced
- 1 cup carrots cut into matchsticks
- 2 large tomatoes roughly chopped
- 2 cloves garlic minced
- ½ cup mung bean sprouts
- 2 large eggs whisked
- chopped green onions to garnish
Instructions
- Soak the noodles in a large bowl of warm water for 10 minutes or until softened, drain then set aside.
- In a small bowl, combine the soy sauce, cooking wine, oyster sauce, fish sauce (if using), and sugar, mix well then set aside.
- Heat the oil in a large skillet or wok over medium-high heat, add the chicken to the hot oil, and stir-fry for about 4 minutes, stirring often to ensure even cooking.
- Add the cabbage and onions to the wok and stir fry for 3-4 minutes or until the onions start to turn translucent. Mix the carrots, tomatoes, garlic, mung bean sprouts, and prepared sauce in the pan and cook for about 5 minutes, stirring occasionally.
- Add the drained noodles and gently toss them with the vegetables and sauce until well combined.
- Push the noodle mixture to one side of the pan and pour the whisked eggs into the empty space. Scramble the eggs for 1-2 minutes or until cooked.
- Serve with freshly chopped green onions and sesame seeds if desired.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 498kcal | Carbohydrates: 67g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 3893mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5354IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 5mg
