Thai Soy Sauce Glass Noodles (Pad See Ew Woon Sen)

Thai Soy Sauce Glass Noodles (Pad See Ew Woon Sen)

from marionskitchen.com

Ingredients

  • 200g (7 oz) chicken thighs, sliced into thin, bite-sized pieces
  • 160g (5.6 oz) dried glass noodles (also known as mung bean, cellophane, bean thread noodles)
  • 2 tbsp vegetable oil
  • 3 garlic cloves, roughly chopped
  • 2 eggs, lightly whisked
  • 100g (3.5 oz) Chinese broccoli, cut into bite-sized pieces
  • 1/4 tsp ground white pepper
  •  
  • Marinade:
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp ground white pepper
  •  
  • Stir-fry sauce:
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tsp sweet dark soy sauce
  • 1/2 tsp sugar
  •  
  • Chilli Vinegar:
  • 1/4 cup white vinegar
  • 1 long red chilli, finely sliced

Directions

  1. 1

    STEP 1 Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.

  2. 2

    STEP 2 Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 2-3 minutes or until just tender. Drain and set aside for later.

  3. 3

    STEP 3 Combine the ingredients for the stir-fry sauce.

  4. 4

     

  5. 5

    STEP 4 Make the chilli vinegar by combining the ingredients in a small bowl.

  6. 6

     

  7. 7

    STEP 5 Heat the oil in a large wok or frying pan over high heat. Add the garlic and toss for a couple of seconds before adding the chicken. Stir-fry until just cooked. Then add the egg and allow to set for a minute or before breaking it up. Then add the Chinese broccoli and stir-fry for another half a minute. Add the noodles and the stir-fry sauce and toss until well combined. Toss through the white pepper. Remove from heat and serve with the chilli vinegar.