Pad Woon Sen – Thai Glass Noodle Stir Fry (ผัดวุ้นเส้น)

Directions

• Before we start

  Not using a wok: If you don’t have a wok to use, no worries. You can cook this in a large 12 in cast iron or stainless steel skillet instead.
  No Gas Stove? No Problem: We really don’t like the idea of using a wok without a gas burner. If you don’t have a gas stove, but want to start using a wok, one low cost hack is to get a portable gas burner. It uses fuel canisters and typically puts out more BTUs than your typical Western gas stove, making it an ideal solution for wok cooking.
  Golden Mountain Sauce: You can typically find this sauce at an asian market or buy online. In a pinch, you can use liquid Maggi seasoning, which has a similar profile.
  Dark Soy Sauce: This has a bolder flavor and adds deeper coloring to your dish. If this isn’t available, you can sub in regular soy sauce. You can find it on Amazon.
  White Pepper: If you have whole white peppercorns on hand, we recommend grinding it fresh with a mortar and pestle or spice grinder. If not, just use pre-ground white pepper.
  Using Sugar Instead of Allulose: We love using allulose, since it is a natural alternative to sugar that doesn’t spike your glucose. You can substitute it with sugar by reducing the amount by roughly 1/3. So if you are needing 1 tsp of allulose, use just 2/3 tsp of sugar instead.

• Soak the noodles

  Place the glass noodles in a large bowl of room temperature water and let them soak for about 12 minutes, or until soft and pliable. Once soft, cut them in half so they don’t bunch up as much in the pan. You can keep them them in the water until you are ready to use them.

• Make the Sauce

  In a small bowl, combine:
  • Oyster sauce
  • Soy sauce
  • Dark soy sauce
  • Fish sauce
  • Golden Mountain Sauce
  • Allulose
  • White Pepper
  
  Set aside until ready to use.

• Prep the Veggies

  Stir fry cooking goes quick, so it is essential to have your ingredients ready to go before you start cooking.
  • Onion: Slice the onion in half lengthwise from root to tip and remove the skin. Cut out the tough root core by making a small V-shaped notch. Place each half cut-side down, and starting from one edge, angle your knife slightly toward the center to make thin wedge-shaped slices. Continue slicing around the onion, following its natural curve, so that each piece is roughly the same size and will cook evenly in the stir-fry.
  • Carrot: Peel the carrot, then cut into 2-3 inch segments. Slice each segment thinly lengthwise, stack the slices, and cut into fine matchsticks (julienne).
  • Cabbage: Quarter the cabbage and remove any dingy outer leaves. Starting from the top of one of the wedges, slice crosswise into very thin ribbons, about 1/16 inch thick, working your way toward the core. Stop once you reach the dense core, which can be discarded.
  • Garlic: Peel the garlic then smash it using the side of the knife. Run your knife through them until finely minced.
  • Tomato: Cut the tomato in half, then into quarters, cut out the seeds and core of each quarter. Then slice them lengthwise into 1/4 in wedges.
  • Green onion: Trim the ends, then slice the green tops into thin strips. Separate the greens (used for garnish) from the whites (used for cooking).
  

• Slice & Cook the Chicken

  Thinly slice the chicken against the grain into strips, about 1/4 in thickness. Then cut the strips in half and pat dry with a paper towel, then very lightly season with a small pinch of salt.
  
  Heat about 1 1/3 Tbsp avocado oil in a wok (or 12 in saute pan) over high heat.
  
  Add the chicken and arrange it evenly on the cooking surface to brown as much of the chicken as possible. Let sit for 2-3 mins until browned, then flip them over and cook another 2-3 mins until browned on the other side. Then, begin stirring it all together for another 1-2 mins until just cooked through.
  
  Transfer to a plate and set aside.

• Sauté the Onions

  Add 1 tsp of avocado oil to the same pan. Add the sliced onions and cook for 2–3 minutes, stirring occasionally, until softened and starting to brown in some areas.

• Add Eggs & Chicken

  Reduce heat to medium-high, make a well in the center of the wok and add a small amount of oil, about a tsp, to the empty space. Crack in the eggs, then scramble them using a metal or wooden spatula. Move the eggs around frequently, keeping them in the center of the pan, until they are cooked through, about 1–2 mins. Then return the cooked chicken to the pan and toss with the onions and egg to combine.

• Stir-Fry Veggies

  Add cabbage and carrots. Cook for 2–3 minutes, stirring occasionally, until the cabbage just starts to wilt. Once the cabbage is wilted, add the tomato slices and toss to combine.

• Add Garlic & Green Onion

  Push everything to the sides again to create a well in the center. Add the final tsp of oil and add the garlic and white parts of the green onion. Sauté for about 20–30 seconds, just until fragrant, then mix everything together.

• Add Noodles

  Drain and add the soaked noodles. You can just pick up the noodles with your hand and hold it over the bowl for a few seconds to drain most of the water out and transfer directly to the wok or pan or… you know… use a strainer. Stir-fry for 1–2 minutes, tossing gently to distribute evenly.

• Add Sauce and Finish

  Pour the sauce over everything and stir-fry for 2–3 minutes, until the noodles have absorbed the sauce, everything is well coated, and noodles appear slightly dry. There shouldn’t be a pool of sauce with this. It’s more of a dry stir fry. Top with green parts of the green onion and chopped peanuts (not traditional, but delicious).
  Enjoy.