Thai Glass Noodle Stir-Fry (Pad Woon Sen)

150g dried glass noodles (mung bean vermicelli)
300g boneless skinless chicken thighs, sliced into bite-sized pieces
¼ green cabbage, cut into large chunks
1 carrot, cut into fine matchsticks
1 onion, sliced
1 red pepper, sliced
100g bean sprouts
1 egg (optional)
2 tablespoons vegetable oil

The Chicken Marinade

1 tablespoon light soy sauce
1 teaspoon sugar

The Stir-Fry Sauce

1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 tablespoon fish sauce
1 tablespoon Golden Mountain seasoning sauce

PREPARATION

1. Soak the glass noodles in cold water for 10 minutes until softened, then drain well and cut them into shorter lengths using kitchen scissors. Slice the chicken thighs into bite-sized pieces and marinate with the light soy sauce and sugar until the liquid has been fully absorbed. Prepare the cabbage, carrot, onion and red pepper.

COOKING

1. Heat a wok or large frying pan over a high heat and add the vegetable oil.
2. Stir-fry the chicken until lightly browned and about 80% cooked.
3. Add the cabbage, carrot, onion and red pepper.
4. Stir-fry for 2–3 minutes, until the vegetables begin to soften while retaining some crunch.
5. Add the soaked glass noodles and toss until they begin to soften further from the heat.
6. Stir in the light soy sauce, oyster sauce, dark soy sauce, fish sauce and Golden Mountain seasoning sauce.
7. Toss continuously until the noodles absorb the sauce and become evenly coated.
8. Fold in the bean sprouts.
9. Push everything to one side of the wok. Add a little more oil if needed, crack in the egg and scramble it until almost set.
10. Fold the noodles back over the egg and stir everything together until the egg is fully cooked.
11. Serve immediately while hot.

School of Wok Tips

• Chicken thighs stay juicier than chicken breast and are ideal for this quick stir-fry.
• Cut the soaked glass noodles with kitchen scissors before cooking to make the finished dish much easier to eat.
• Glass noodles absorb a lot of flavour, so ensure they're well coated with the sauce before serving.
• Add the bean sprouts right at the end to keep them crisp and fresh.

FAQs

What are glass noodles made from?
Glass noodles are typically made from mung bean starch, which becomes transparent and pleasantly chewy when cooked.

What is Golden Mountain seasoning sauce?
Golden Mountain seasoning sauce is a popular Thai savoury seasoning made from fermented soybeans and other seasonings, adding a distinctive umami flavour.

Can I make this vegetarian?
Yes. Replace the chicken with firm tofu, omit the fish sauce or use a vegetarian alternative, and swap the oyster sauce for vegetarian mushroom stir-fry sauce.