Thai Stir-Fried Noodles (Pad Woon Sen)
Pad Woon Sen
Introducing a perfect dish for the cooler autumn weather. This Thai stir-fried noodle dish, Pad Woon Sen, features chewy mung bean noodles, fresh vegetables, and tender chicken for a satisfying and flavorful meal.
Main Ingredients
- 160g thin mung bean noodles (woon sen)
- 1 Tbsp minced garlic
- 1/2 onion, thinly sliced
- 1/2 Tbsp ground black pepper
- 200g ground chicken
- 1/2 carrot, julienned
- 2 cups cabbage, roughly shredded
- 8 cherry tomatoes, halved
- 1 egg
- A little spring onion or cilantro, chopped (for garnish)
- 1 red chili, thinly sliced diagonally (optional)
- 1/2 cup water
Chicken Marinade
- 1 Tbsp fish sauce
- 1/4 Tbsp ground black pepper
Stir-fry Sauce
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 1/4 Tbsp ground black pepper
Stir-fry Sauce
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 1 Tbsp sugar
Cooking Instructions
Step 1
In a bowl, combine the ground chicken with 1 Tbsp fish sauce and 1/4 Tbsp black pepper. Mix well and let it marinate for 20 minutes. This step helps to remove any gaminess from the chicken and adds depth of flavor.
Step 2
Soak the thin mung bean noodles (woon sen) in water for 10 minutes until softened. Drain them thoroughly. Be careful not to over-soak them, as this can affect their chewy texture.
Step 3
In a small bowl, whisk together the stir-fry sauce ingredients: 2 Tbsp oyster sauce, 2 Tbsp fish sauce, and 1 Tbsp sugar until the sugar is dissolved. Preparing the sauce in advance makes cooking much smoother.
Step 4
Wash all the prepared vegetables: onion, carrot, cabbage, cherry tomatoes, and red chili. Slice them into bite-sized pieces or julienne as needed. Using a variety of colorful vegetables will make your dish visually appealing.
Step 5
Heat 1 Tbsp of oil in a preheated pan over medium heat. Add the sliced onion and minced garlic and stir-fry until fragrant. Sautéing the garlic and onion first builds a rich flavor base for the dish.
Step 6
Once the onions turn translucent, add the marinated chicken, carrot, cabbage, cherry tomatoes, and red chili to the pan. Stir-fry everything over high heat quickly until the chicken is fully cooked and the vegetables are slightly tender. Transfer the cooked ingredients to a separate plate for now.
Step 7
Add a little more oil to the same pan. Add the drained mung bean noodles and half of the prepared stir-fry sauce. Stir-fry over medium heat. As the noodles begin to loosen and absorb the sauce, pour in 1/2 cup of water and continue to cook until the noodles are tender. Adding water prevents the noodles from sticking and burning, keeping them moist.
Step 8
When the noodles are cooked to your liking, push them to one side of the pan. Crack the egg into the empty space and scramble it. Once the egg is mostly cooked, mix it in with the noodles.
Step 9
Return the stir-fried chicken and vegetables to the pan. Pour in the remaining stir-fry sauce. Toss everything together over high heat for another quick stir-fry until all ingredients are well coated with the sauce. Garnish with chopped spring onions or cilantro for an aromatic finish before serving.
