Thai Pad Woon Sen (Thai Glass Noodle Stir-Fry) With Chicken and Vegetables
A flavorful Thai Pad Woon Sen features glass noodles, chicken or tofu, and various vegetables, all infused with a savory stir-fry sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water for the glass noodles; cook them until transparent and soft, then drain, rinse with cold water, and toss with 1/2 teaspoon vegetable oil to prevent sticking.
-
Prepare the stir-fry sauce, then marinate chicken or tofu with 2 tablespoons of sauce in the refrigerator.
-
Heat 2 tablespoons vegetable oil in a wok over medium-high heat. Stir-fry garlic and shallot for 1 minute, then add the marinated chicken or tofu and cook for 2 minutes until opaque or light brown, adding 1-2 tablespoons of stir-fry sauce if needed.
-
Incorporate mushrooms and bell pepper with 2-3 tablespoons of sauce; stir-fry for 1-2 minutes.
-
Add the cooked noodles and 3/4 of the remaining stir-fry sauce, tossing to combine and allow noodles to absorb the sauce.
-
Adjust seasoning by adding more stir-fry sauce, fish sauce/soy sauce for saltiness, or lemon/lime juice to balance.
-
Serve immediately, garnished with fresh cilantro.