Thai Glass Noodle Stir Fry (Pad Woon Sen)

Name: Thai Glass Noodle Stir Fry (Pad Woon Sen)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250g / 8 oz dried bean thread noodles ((glass noodles), prepared per packet (Note 1)); 2 tbsp canola oil (, or other neutral oil suitable for stir fries); 1/2 onion (, cut into thin wedges); 4 garlic cloves (, finely minced (knife or crusher is fine)); 1 big bunch Chinese broccoli (gai lan), or choi sum; 3 eggs (, whisked); 350g / 12 oz chicken thighs (, boneless and skinless, sliced into small 5mm / 0.2" thin strips (Note 3)); 2 tsp MAGGI seasoning (or light soy sauce (Note 4)); Pinch white pepper ((substitute black pepper)); 2 tbsp oyster sauce ((or vegetarian oyster sauce)); 1 tbsp fish sauce; 1 tbsp MAGGI seasoning (, substitute light or all-purpose soy sauce (Note 4)); 1 tbsp canola oil (, or other plain flavoured oil); 1 tsp white sugar; 1/8 tsp white pepper ((substitute black pepper))

Prep 15 min Cook 10 min Serves 4 Source

Ingredients

250g / 8 oz dried bean thread noodles ((glass noodles), prepared per packet (Note 1))
2 tbsp canola oil (, or other neutral oil suitable for stir fries)
1/2 onion (, cut into thin wedges)
4 garlic cloves (, finely minced (knife or crusher is fine))
1 big bunch Chinese broccoli (gai lan), or choi sum
3 eggs (, whisked)
350g / 12 oz chicken thighs (, boneless and skinless, sliced into small 5mm / 0.2" thin strips (Note 3))
2 tsp MAGGI seasoning (or light soy sauce (Note 4))
Pinch white pepper ((substitute black pepper))
2 tbsp oyster sauce ((or vegetarian oyster sauce))
1 tbsp fish sauce
1 tbsp MAGGI seasoning (, substitute light or all-purpose soy sauce (Note 4))
1 tbsp canola oil (, or other plain flavoured oil)
1 tsp white sugar
1/8 tsp white pepper ((substitute black pepper))

Steps

1
Mix sauce, toss chicken in Maggi. In 30cm/12" pan, cook onion 15 sec, cook chicken ~ 2 min, adding Chinese broccoli stems and garlic towards end. Push everything to side, drizzle oil, scramble eggs, mix everything together. Add Chinese broccoli leaves, noodles, sauce, toss well. Serve!
2
Toss chicken with MAGGI and pepper. Set aside while you finish preparing everything else.
3
Mix the sauce ingredients in a small bowl. (It won't seem enough for the volume of noodles but trust the process! It packs a ton of flavour.)
4
Cook chicken and onion - Heat 2 tablespoons of the oil in a large 30cm/12" non-stick pan over high heat until very hot (see Note 5 if your pan is smaller). Add onion and stir for 15 seconds. Add chicken and stir for 2 minutes until almost cooked through.
5
Add garlic and Chinese broccoli stems. Stir for 1 minute or until chicken is cooked.
6
Scramble eggs - Push everything to one side of the pan, drizzle 1/2 tablespoon oil in the cleared space. Pour the eggs in and gently stir to scramble. When it's almost cooked, toss through the chicken.
7
Leaves, noodles and sauce - Add the Chinese broccoli leaves, noodles (on top, to weigh down) then pour the sauce all over the noodles. Use two spatulas to toss until the noodles are all stained with sauce and there's no water in the pan.
8
Serve immediately!