Pad See Ew Woon Sen aka Pad Woon Sen. Delicious, chewy glass noodles covered in a soy oyster sauce accompanied with chicken, leafy greens and a red chilli vinegar that is so easy to make at home!
My pad woon sen recipe will knock your socks off in terms of taste and I promise that you will LOVE these!
These pad woon sen noodles only take 30 minutes or less to make and are perfect for lunch or dinner.
This dish originates from Thailand and the original version usually uses thick flat noodles but I'm using clear mung bean noodles for this recipe.
These are probably the best pad woon sen I've ever made and I'm so excited to share the recipe with you!
This dish also pairs deliciously with the chili vinegar which is a total must for a delicious pad see ew flavor! It only requires two ingredients - red chili and white vinegar.
Other recipes you may like!
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For this Recipe
You will need the following pad woon sen ingredients:
- 150 grams mung bean clear glass vermicelli noodles
- 2 skinless boneless chicken thighs, sliced thinly
- 2 free-range eggs, whisked
- 3 cups Chinese Broccoli or Gai-Lan, chopped
- 2 tbsp avocado oil
- 2 tsp garlic, minced
- ¼ tsp black pepper
Chicken Marinade
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ¼ tsp black pepper
Sauce for Noodles:
- 2 tbsp soy sauce
- 2 tsp mushroom dark soy sauce
- 1 tbsp fish sauce
- ½ tsp maple syrup
Chili Vinegar
- 1 red chili, finely sliced
- ¼ cup white vinegar
How to make pad woon sen
- In a small bowl, whisk together your marinade and marinate the chicken.
- In another bowl, soak your noodles for 2 minutes maximum in hot water. Not boiling. Strain and set aside.
- In a hot wok or non stick pan, add avocado oil. Fry chicken and garlic together until mostly cooked. Move the chicken aside and fry your eggs. Break the eggs apart.
- Then add in the chinese broccoli and noodles. Followed by the sauce. Mix together until noodles are coated and greens are cooked. Season with black pepper. Serve hot with chili vinegar.
Where can I find some of these ingredients?
You can find the clear thin mung bean vermicelli noodles at any asian grocer in the Dried Noodle Aisle. They are clear when cooked. For these noodles, I would not recommend boiling them in hot water as they will turn soggy. So only soak them in hot water for 2 minutes maximum.
My Passion for Asian Food
I love Asian food. I actually think it's so incredibly delicious and packed with flavour to hit every single taste bud thanks to the variety of sauces and spices. It's such a treat to have it when I visit Malaysia, my husband's home country.
I was actually inspired by Marion's Kitchen to make this recipe. If you've not heard of Marion, she's a wonderful YouTuber who shares incredible delicious Asian recipes from Thailand, Hong Kong and South East Asia in general. Her recipes are SO delicious looking and she's really inspired me to want to cook more asian recipes.
I grew up eating primarily asian food and I miss my mum's cooking. So it's nice to be able to cook more asian cuisine and share it here.
Give it a try!
Well I hope you give my homemade Pad See Ew Woon Sen recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my pad woon sen glass noodles, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for the best pad woon sen recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Pad Woon Sen (25-min. Recipe)
Equipment
Ingredients
- 150 grams mung bean clear glass noodles
- 2 chicken thighs skinless boneless, sliced thinly
- 2 eggs whisked
- 3 cups Gai-Lan chopped
- 2 tbsp avocado oil
- 2 tsp garlic minced
- ¼ tsp black pepper
Chicken Marinade
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ¼ tsp black pepper
Sauce for Noodles:
- 2 tbsp soy sauce
- 2 tsp mushroom dark soy sauce
- 1 tbsp fish sauce
- ½ tsp maple syrup or sugar
Chili Vinegar
- 1 red chili finely sliced
- ¼ cup white vinegar
Instructions
- In a small bowl, whisk together your marinade and marinate the chicken.
- In another bowl, soak your noodles for 2 minutes maximum in hot water. Not boiling. Strain and set aside.
- In a hot wok or non stick pan, add avocado oil. Fry chicken and garlic together until mostly cooked. Move the chicken aside and fry your eggs. Break the eggs apart.
- Then add in the chinese broccoli and noodles. Followed by the sauce. Mix together until noodles are coated and greens are cooked. Season with black pepper. Serve hot with chili vinegar.
What a wonderful dinner idea!
Thank you so much!
Absolutely delicious. Will be making again.
Mmmm, I love how this dish has a red chilli vinegar! Looks like such a flavorful combination of ingredients and flavors - I love it!