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Pad Woon Sen

Servings 4


  • 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


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


Adapted from hot thai kitchen