Thai Glass Noodle Stir Fry (Pad Woon Sen)
Recipe video above. A big, family-size home-style Thai noodle stir fry using glass noodles, those thin clear noodles you probably bought by accident instead of rice vermicelli noodles and forgot about in the pantry - that's me! Classic Thai flavours, savoury with a touch of sweet, with a nice hit of garlicky goodness. I chose vegetables that make this fast to make, but feel free to use what you want, just keep it to about 5 cups total. Soy sauce works fine if you don’t have MAGGI seasoning (every Thai household will have this though!). Adapted from this Pad Woon Sen on Hot Thai Kitchen. My recipe is scaled up, add-ins streamlined and sauce strength slightly tweaked to my palette.
Instructions
- 1
Mix sauce, toss chicken in Maggi. In 30cm/12" pan, cook onion 15 sec, cook chicken ~ 2 min, adding Chinese broccoli stems and garlic towards end. Push everything to side, drizzle oil, scramble eggs, mix everything together. Add Chinese broccoli leaves, noodles, sauce, toss well. Serve!
- 2
Toss chicken with MAGGI and pepper. Set aside while you finish preparing everything else.
- 3
Mix the sauce ingredients in a small bowl. (It won't seem enough for the volume of noodles but trust the process! It packs a ton of flavour.)
- 4
Cook chicken and onion - Heat 2 tablespoons of the oil in a large 30cm/12" non-stick pan over high heat until very hot (see Note 5 if your pan is smaller). Add onion and stir for 15 seconds. Add chicken and stir for 2 minutes until almost cooked through.
- 5
Add garlic and Chinese broccoli stems. Stir for 1 minute or until chicken is cooked.
- 6
Scramble eggs - Push everything to one side of the pan, drizzle 1/2 tablespoon oil in the cleared space. Pour the eggs in and gently stir to scramble. When it's almost cooked, toss through the chicken.
- 7
Leaves, noodles and sauce - Add the Chinese broccoli leaves, noodles (on top, to weigh down) then pour the sauce all over the noodles. Use two spatulas to toss until the noodles are all stained with sauce and there's no water in the pan.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the noodles cling to the chicken's juices and the broccoli's crunch, a dance of textures that whispers of street corners and shared tables-enjoy every bite, and let the flavors linger like a warm embrace.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Soupless Tom Yum Noodles
Best kept secret of Thai street food! Rice noodles tossed in a sauce that is perfectly spicy, sour, salty and sweet. Perfect for a noodle bar party!
Neapolitan Pastiera
Pastiera is a traditional Neapolitan Easter cake made with shortcrust pastry and a filling of cooked wheat, ricotta cheese, and candied fruit. It's so delicious that it can be enjoyed all year round!
Shortcrust Puff Pastries
Shortcrust puff pastries are typical Neapolitan pastries. A shortcrust pastry shell encloses a filling of ricotta and semolina.