Since we have been homebound due to COVID – 19 we are craving some foods that we typically get at our favorite local restaurants or take out. This Thai Noodle recipe is just perfect! Of course, we modified the original recipe a bit to suit our taste, but the ingredients are all the same. We love a little spice, so we added some red pepper flakes. Next time, we will add a bit more.
Thai is one cuisine that we have not really tried to prepare. Our favorite dish is Pad Woon Sen and it is difficult to find one that is just right. This recipe can be made as a vegetarian dish or you can add your favorite protein. We happen to like chicken breasts in our Pad Woon Sen.
The Recipe Collaboration
After searching the internet, I was not sure which recipe would be the best, so consulted with my foodie friend for her input. She recommended a recipe and it seemed fairly easy to make. It is very important to prep everything prior to beginning to cook this dish. Once you begin cooking you need to keep adding and stir-frying the ingredients constantly. We do not have a wok, however, this recipe was easily prepared in one of our large All-Clad skillets.
The recipe calls for glass noodles that are very thin. We used linguini rice noodles that are a bit thicker and more substantial. If you decide to use these, you will need to allow a few more minutes to ensure that they are soft and cooked through. We just added a small amount of water and put a lid on the pan for a few minutes and they were perfect.
Ruffoni Cookware Is Amazing!
We have been REALLY wanting the Ruffoni Wok from Williams Sonoma. These pans that are made in Italy are so gorgeous and of great quality, but very pricey. We recently got the shallow braiser with the hammered stainless steel and it is perfect for smaller items like frittatas or side dishes. We got our braiser on sale and were thrilled to get such a great discount. Since we have an induction cooktop these pans are ideal. What we really love is that they are so beautiful that you can go from stovetop to table – they are so gorgeous!
Ok, back to the recipe. It was delicious! We may never need to takeout this dish again.
Pad Woon Sen
- May 19, 2020
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- 1/2 package (8 ounces) glass noodles soaked in very hot tap water for 30 minutes prior to adding to the pan
- 2 tablespoons cooking oil
- 3 garlic cloves minced
- 2 boneless skinless chicken breasts sliced into long and thin strips
- 3 large eggs
- 2 cups green cabbage thinly sliced
- 1/2 medium yellow onion sliced into thin wedges
- 3 green onions cut into 2 inch long slices
- 1 carrot cut into julienne slices (we use a mandolin) or you can thinly slice on the diagonal
- 5 tablespoons soy sauce (we use Reduced Salt Tamari)
- 2 tablespoons oyster sauce (you can get this in the Asian section of most grocery stores)
- 1 1/2 tablespoons sugar
- 1 teaspoon pepper
- 2 tablespoons thinly sliced green onion (sliced on the diagonal) and 2 tablespoons chopped cilantro for garnish
- OPTIONAL: a pinch of red pepper flakes
- Step 1
- Heat oil in large pan or wok
- Step 2
- Add minced garlic and stir constantly making sure not to burn
- Step 3
- Add chicken to the pan and continue to stir fry
- Step 4
- Make a spot in the middle of the pan and add eggs
- Step 5
- Break up eggs and let them cook slightly
- Step 6
- Stir fry eggs into the chicken to combine
- Step 7
- Add noodles and stir constantly
- Step 8
- Add cabbage, yellow onion and carrot
- Step 9
- Step 10
- Once the cabbage and other vegetables begin to soften, add the soy sauce, oyster sauce, and sugar
- Step 11
- Continue to stir
- Step 12
- Finally, add the green onions and tomato and cook until onions soften and tomato combines with the other ingredients (approximately 4 minutes)
- Step 13
- Garnish with diagonally sliced green onions and cilantro
- Step 14
- NOTE: You can opt to add more soy sauce or sugar if you prefer a more salty or sweet taste. We used the thicker noodles and they needed extra time to cook. Just add 2 tablespoons of water to the pan and cover for a few minutes.