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Pad See Ew Woon Sen

Pad Woon Sen (25-min. Recipe)

30-minute Pad Woon Sen. They are delicious and will knock your socks off! They originate from Thailand and are perfect for dinner or lunch. Adapted from Marion's Kitchen!
5 from 5 votes
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course dinner, lunch
Cuisine thai
Servings 2
Calories 769 kcal


  • 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


  • 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.

Suggest Equipment & Products

Non stick wok
Measuring Set
Mixing bowl
Large Pot 5 Qt
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Calories: 769kcal | Carbohydrates: 69g | Protein: 30g | Fat: 40g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 2504mg | Potassium: 494mg | Fiber: 2g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 33mg | Calcium: 71mg | Iron: 3mg