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Pad Woon Sen with Chicken | Thai Wok Glass Noodles
(0)
20 min
Quick
Knuspr-Küche
Pad Woon Sen Gai ist ein thailändischer Streetfood-Klassiker: Zarte Glasnudeln werden im heißen Wok mit saftigem Hähnchenbrustfilet, Ei, knackigem Chinakohl und einer aromatischen Würzsauce blitzschnell gebraten. In nur 20 Minuten servierfertig!
Preparation method
Preparation
Place the glass noodles in a heatproof bowl, pour boiling water over them, and let them soak for approx. 3–5 minutes until soft and pliable. Drain, rinse with cold water, and cut once or twice with kitchen scissors so they mix easily in the wok later.
Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Peel the carrot and cut into fine strips (julienne). Clean the Chinese cabbage and cut into fine strips. Finely chop the garlic cloves. Wash the spring onions and cut into approx. 3 cm long pieces.
In a small bowl, thoroughly stir together the oyster sauce, soy sauce, fish sauce, and brown cane sugar until the sugar has dissolved. Briefly whisk the eggs in a separate bowl.
Chef's tip
Cutting the glass noodles after soaking prevents them from sticking together in the wok and ensures an even distribution of all ingredients.
If you prefer it spicier, you can add a finely chopped red bird's eye chili (Prik Kee Noo) or chili flakes when frying the garlic.
30 min
Under an hour
