Pad Woon Sen
Pad Woon Sen
Delicious, bouncy clear glass noodles stir fried in a savory sauce with tender chicken, leafy greens and a red chili vinegar. This quick and easy pad woon sen is ready in 25 minutes. Great as a satisfying meal and it's restaurant quality!
INGREDIENTS
- 10.6 oz dry glass noodles (aka mung bean vermicelli noodles or bean thread noodles)
- 12 oz skinless boneless chicken thighsthinly sliced (or sub with chicken breast)
- 6 cups Chinese broccoli chopped into 1 inch pieces (or sub with bok choy, yu choy or choy sum)
- 4 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- 4 cloves garlic minced
- 10.6 oz dry glass noodles (aka mung bean vermicelli noodles or bean thread noodles)
- 12 oz skinless boneless chicken thighsthinly sliced (or sub with chicken breast)
- 6 cups Chinese broccoli chopped into 1 inch pieces (or sub with bok choy, yu choy or choy sum)
- 4 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- 4 cloves garlic minced
Chicken Marinade
- 4 teaspoon regular soy sauce or light soy sauce
- 0.5 teaspoon white pepper or black pepper
- 4 teaspoon regular soy sauce or light soy sauce
- 0.5 teaspoon white pepper or black pepper
Stir Fry Sauce
- 4 tbsp regular soy sauce or light soy sauce
- 4 teaspoon dark soy sauce
- 2 tablespoon fish sauce
- 2 teaspoon white sugar or brown sugar
- 0.25 tsp white pepper or black pepper
- 4 tbsp regular soy sauce or light soy sauce
- 4 teaspoon dark soy sauce
- 2 tablespoon fish sauce
- 2 teaspoon white sugar or brown sugar
- 0.25 tsp white pepper or black pepper
Chili Vinegar
- 2 large red chili pepper chopped
- 0.5 cup white vinegar or rice vinegar or apple cider vinegar
- 2 large red chili pepper chopped
- 0.5 cup white vinegar or rice vinegar or apple cider vinegar
INSTRUCTIONS
- Marinate sliced chicken thighs with chicken marinade ingredients as listed above. Set aside as you prepare other ingredients.
- In a small bowl, combine Stir-Fry Sauce ingredients. Set aside.
- In a small bowl, combine red chili and white vinegar. Set aside.
- In a large bowl with dried mung bean noodles, add hot boiling water and let this soak for 1-2 minutes just until loosened and slightly softened. Do not over soak!
- Strain noodles immediately. Rinse off with running cold water and strain out as much excess water as possible.
- Heat vegetable oil in a large pan on medium-high heat. Fry garlic and marinated chicken until chicken is 75% cooked. Move to the side of the pan.
- Pour in beaten eggs. Cook and scramble them. Move to the side of the pan.
- Toss in Chinese broccoli, noodles, and stir-fry sauce and cook until noodles are well coated in sauce and greens have softened.
- Remove off heat and mix in some of the chili vinegar (start by adding 1-2 tablespoons and add more as needed to taste). Enjoy!
- Marinate sliced chicken thighs with chicken marinade ingredients as listed above. Set aside as you prepare other ingredients.
- In a small bowl, combine Stir-Fry Sauce ingredients. Set aside.
- In a small bowl, combine red chili and white vinegar. Set aside.
- In a large bowl with dried mung bean noodles, add hot boiling water and let this soak for 1-2 minutes just until loosened and slightly softened. Do not over soak!
- Strain noodles immediately. Rinse off with running cold water and strain out as much excess water as possible.
- Heat vegetable oil in a large pan on medium-high heat. Fry garlic and marinated chicken until chicken is 75% cooked. Move to the side of the pan.
- Pour in beaten eggs. Cook and scramble them. Move to the side of the pan.
- Toss in Chinese broccoli, noodles, and stir-fry sauce and cook until noodles are well coated in sauce and greens have softened.
- Remove off heat and mix in some of the chili vinegar (start by adding 1-2 tablespoons and add more as needed to taste). Enjoy!
NUTRITION
Calories: 639kcal
Carbohydrates: 77g
Protein: 30g
Fat: 23g
Saturated Fat: 4g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 13g
Trans Fat: 0.04g
Cholesterol: 269mg
Sodium: 2568mg
Potassium: 719mg
Fiber: 3g
Sugar: 6g
Vitamin A: 1005IU
Vitamin C: 105mg
Calcium: 114mg
Iron: 5mg
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