Pad Wun Sen is another popular dish that complements any Thai curry dish or goes well simply with rice or on its own. This dish is considered
a low-calory dish that is easy to make. It can be served for lunch or dinner in a communual meal. A touch of green onion and
tomatoes lend not only a bright contrast of color, but also a subtle contrast of taste to the dish. Everyone in the family from
kids to adults can enjoy this simple dish together.
Preparation
- Soak glass noodles in room temperature water for about 20-25 minutes or until soft. Drain and cut each bundle into 3 to 4-inch long sections.
- Clean and pat dry chicken. Cut chicken into small bite-sized pieces.
- Peel off garlic skin. Clean, pat dry and mince garlic.
- Peel off onion skin and slice.
- Clean green onions and cut into 1" long pieces.
- Clean and pat dry tomatoes. Cut into wedges.
Directions
- Heat 2 tablespoons of vegetable oil in a wok or a pan over medium-high heat. Add garlic and stir until fragrant.
- Add chicken and stir until chicken is cooked, about 7-10 minutes.
- Add onion and mix well with chicken, less than 10 seconds.
- Add glass noodles. Stir for about 1 minute.
- Add sugar, salt, white pepper powder, Thai light soy sauce, oyster sauce and sesame oil. Mix well.
- Push the mixed noodles to the side of the pan to create room for eggs.
- Add 1 tablespoon of vegetable oil into the space in the pan and then crack the eggs into the space and scramble it with a spatula or a cooking
spoon. Push the mixed noodles on top of the egg. Add the green onion and tomatoes. Mix well and turn off heat. If the egg gets stuck on the bottom
of the pan, scrape it off and mix it into the noodles.
- Serve on plate.
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Before Cooking
- Serving size: 3-4 persons.
- Chicken can be substituted for shrimp or pork.
- Glass noodles are also called Bean Threads, Cellophane noodles or Vermicelli noodles.
Ingredients
1 cup Chicken
4 bundles Glass noodles
1 medium Yellow onion
2 medium Tomatoes
3 stalks Green onions
1 tablespoon Minced garlic
2 Eggs
1/8 teaspoon Salt
1/4 teaspoon White pepper powder
1/2 tablespoon Sugar
1/2 tablespoon Sesame oil
1 tablespoon Oyster sauce
2 tablespoons Thai light sauce
3 tablespoons Vegetable oil
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