Pad Woon Sen
Servings: 2
This classic Thai stir-fry packs a punch with silky bean thread noodles, tender chicken, and a vibrant mix of crunchy veggies. Infused with aromatic garlic, fiery chili, and the umami depth of Squid Brand Fish Sauce, every bite bursts with bold, authentic flavors. The perfect balance of sweet, savory, and spicy, this dish is quick, satisfying, and endlessly versatile. Ready in just 30 minutes—get your wok sizzling!
Print Recipe
Ingredients
- 100 g bean noodles
- 200 g chicken
- 2 tbsp garlic
- 1 tbsp chilli bullet chopped
- 2 cups mushroom
- 1/2 cup carrot
- 1 pcs long red chilli
- 1/2 cup spring onion
- 1/2 cup onion sliced
- 1/2 cup green peppercorn optional
- 1 cup basil leaves
- 2 eggs
- 1/4 cup lime leaves
- 4 tbsp oil
- 1 tbsp sweet soy sauce
- 1/2 tsp white pepper powder
- 2 tbsp Squid Brand Fish Sauce
- 1 tsp oyster sauce
- 1 tbsp sugar
Equipment Used
Instructions
- Heat oil to medium-high heat then add chicken. Continue cooking and stirring for 2-3 min until the chicken is almost cooked.
- Add garlic and onion. Continue cooking for 1 min.
- Turn to high heat then add chilli, carrot, mushroom, lime leaves, and green peppercorn.
- Keep stirring for 1-2 min.
- Add egg then followed by bean noodles. Keep cooking for 2 min then add all seasoning.
- Continue cooking for 2-3 min or until the noodle is cooked.
- Add white pepper, sugar, oyster sauce, sweet soy sauce, and the Squid fish sauce.
- Add basil, long red chilli, and spring onion. Stir and mix well for 30 seconds.
- Ready to serve.