Stir Fried Glass Noodles

Pad Woon Sen is a classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast then topped with bird chili for a spicy kick.

Glass noodles are easily mistaken for rice vermicelli when uncooked because they look very similar. Once they are cooked, you will be able to see that the rice vermicelli is white and opaque, while glass noodles ate more transparent. You will also notice a difference in textures between those two types of noodles. Glass noodles are slightly smoother and more starchy than rice vermicelli. It is very similar to the sweet potato starch noodles used in Japchae, only thinner.

Ingredients:

• 200g chicken breast/thighs, cut into bite-sized pieces
• 160g dried glass noodles
• 2 tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 1 onion, sliced
• 2 eggs, lightly whisk
• ½ cup shredded carrot
• 1 large mild red chili, deseeded and sliced
• 3 spring onions, cut into batons

Marinade:

• 1 tsp fish sauce
• ¼ tsp ground black pepper

Stir-fry sauce:

• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• ½ tsp dark soy sauce
• ½ tsp sugar

Method:

Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.

Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 8-10 minutes or until just tender. Drain and set aside for later.

For the sir-fry sauce, combine the ingredients in a small bowl.

Heat half the vegetables oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry for another 2-3 minutes or until the chicken is almost cooked. Add the carrot and stir-fry for another minute or until the chicken is cooked. Spread the ingredients out to make some space in the middle of the pan. Add the remaining oil into the space, then pour in the eggs. Spread the eggs out and allow them to set before breaking them up and tossing them through the rest of the ingredients. Add the noodles and stir-fry sauce and toss until well combined. Then toss through the chilli and spring onion. Divide the noodles among plates and serve.