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Pad Woonsen Recipe

Name: Atchana's Homegrown Thai Restaurants Pad Woonsen Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 200 g glass (mung bean/so-called "woonsen") noodles; 250 g boneless skinless chicken thighs, thinly sliced; 2 large eggs; 4 cloves garlic cloves, minced; 2 shallots, thinly sliced; 1 carrot, julienned; 150 g Chinese broccoli (gai lan) or regular broccoli, chopped; 100 g bean sprouts, rinsed and drained; 3 green onions, cut into 1.5 inch (4 cm) lengths; 2 tbs light soy sauce; 1.5 tbs oyster sauce; 0.5 tsp dark soy sauce (for color, optional); 1 tsp fish sauce; 1 tsp sugar; 120 ml water or chicken stock; 2 tbs vegetable oil (or peanut/neutral oil); 0.5 tsp sesame oil; 0.25 tsp white pepper; 1 lime wedges (for serving); 1 to taste chili flakes or fresh bird's eye chilies (optional)

Inspired by Atchana's Homegrown Thai Restaurant

Time35m

Serves3

Clear noodles, egg, chicken and veggies

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Ingredients

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Noodles & Proteins

7.05 oz (200 g) glass (mung bean/so-called "woonsen") noodles

8.82 oz (250 g) boneless skinless chicken thighs, thinly sliced

2 Large eggs

Vegetables

4 cloves Garlic cloves, minced

2 shallots, thinly sliced

1 carrot, julienned

5.29 oz (150 g) Chinese broccoli (gai lan) or regular broccoli, chopped

3 1/2 oz (100 g) bean sprouts, rinsed and drained

3 green onions, cut into 1.5 inch (4 cm) lengths

Sauce

2 tbs light soy sauce

1 1/2 tbs oyster sauce

1/2 tsp dark soy sauce (for color, optional)

1 tsp Fish sauce

1 tsp sugar

1/2 cup (120 ml) water or chicken stock

Cooking & Finish

2 tbs vegetable oil (or peanut/neutral oil)

1/2 tsp Toasted sesame oil

1/4 tsp White pepper

1 Lime wedges (for serving)

1 to taste chili flakes or fresh bird's eye chilies (optional)

Method

Prep

Soak noodles

Place glass noodles in a large bowl and cover with warm water. Soak for 8–10 minutes until softened but still slightly firm. Drain and cut into shorter lengths (about 10–12 cm) with kitchen shears.

Mix sauce: In a small bowl combine light soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar and water/chicken stock. Stir to dissolve sugar and set aside.

Prepare ingredients: Mince garlic; thinly slice shallots; julienne carrot; cut Chinese broccoli into bite-sized pieces; rinse and drain bean sprouts; slice green onions.

Beat eggs lightly in a small bowl and season with a pinch of white pepper.

Cook Proteins & Vegetables

Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl.

Add the sliced chicken in a single layer. Stir-fry for 2–3 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.

Return the wok to high heat and add remaining 1 tablespoon oil. Add minced garlic and sliced shallots and stir-fry 20–30 seconds until fragrant (do not burn).

Add carrot and stems of Chinese broccoli (if using gai lan) and stir-fry 1 minute until they begin to soften. Add leafy greens and continue to stir-fry another 30–45 seconds.

Egg & Noodle Finish

Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared side, swirl and let them set briefly, then scramble lightly until just cooked.

Add the drained glass noodles and the reserved cooked chicken back into the wok. Pour the prepared sauce over the noodles and toss quickly with tongs or two spatulas to combine, coating the noodles evenly. If mixture looks dry, add up to another 2–3 tablespoons (30–45 ml) water or stock.

Add bean sprouts and green onions. Stir-fry 30–60 seconds more so sprouts remain crisp-tender and noodles absorb the sauce.

Drizzle sesame oil over the dish and sprinkle white pepper. Taste and adjust seasoning with extra fish sauce, soy or a pinch more sugar if needed.

Serve

Transfer Pad Woonsen to a serving platter. Serve immediately with lime wedges and optional chili on the side.