Go Back

Pad Woon Sen

Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 120 g dry glass noodles
  • 200 g chicken breast cubed, marinated in 2 tsp fish sauce, dash of white pepper, and 1 tsp corn flour
  • 12 large prawns shelled
  • 2 Tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp Maggi seasoning sauce
  • 1 tbsp dark soy sauce optional
  • 3 cloves garlic chopped
  • 1 shallot diced
  • 2 eggs
  • 2 cups cabbage bite-sized
  • 1 carrots cut into matchsticks
  • 2-3 tsp sugar or to taste
  • Ground white pepper to taste
  • 1 to matoes wedges, seeds removed
  • 2 tbsp cooking oil + 1 tsp cooking oil
  • Chopped spring onions to garnish

Method
 

  1. Soak glass noodles in room temperature water for 10 minutes until soft and pliable.
  2. Drain, then cut the noodles with scissors to shorten them.
  3. Mix together oyster sauce, fish sauce, Maggi sauce, and dark soy sauce in a small bowl.
  4. Heat 2 tbsp oil in a wok or a large saute pan, when hot, add garlic and shallots.
  5. Cook until fragrant.
  6. Add chicken, and cook just until the pieces are well separated.
  7. Add prawns and cook until prawns are just about done.
  8. Push everything in the pan to one side, add 1 tsp oil in the empty space, and add eggs.
  9. Lightly scramble and let the eggs set about half way, then mix with the chicken.
  10. When eggs are done, add cabbage, carrots, and 1 tablespoon of the sauce mixture.
  11. Toss quickly just to mix.
  12. Add noodles, followed by the sauce, sugar, and white pepper.
  13. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
  14. Add tomatoes, toss just to heat through for 10-15 seconds.
  15. Remove from heat and plate.
  16. Serve garnished with spring onions.

Notes

Adapted from hot thai kitchen