Thai Pad Woon Sen: Chewy Glass Noodle and Chicken Stir Fry

This fast Thai Pad Woon Sen: Chewy Glass Noodle and Chicken Stir Fry requires no marination for the chicken thighs. You can prepare the whole meal in one 12-inch (30 cm) nonstick skillet. Including plain oil in the sauce ensures the springy noodles will not dry out during cooking.

The chicken

Chicken thighs stay juicy in a hot pan without a long marinade. Lean meats often dry out on the stove. You should tenderize lean meats before cooking if you decide not to use chicken thighs. You toss the meat with Maggi seasoning and white pepper right before cooking. Maggi seasoning is a savory Asian sauce that adds umami to the dish. Do not use too much Maggi seasoning or soy sauce because a heavy pour will overpower the meal.

The glass noodles

Often labeled as cellophane or bean thread noodles, these delicate strands are crafted from the starch of mung beans. They turn wonderfully chewy and completely see-through as they cook in the skillet. To prepare the 8 oz (250 g) portion of dried noodles, submerge them in boiling water for two to three minutes. After this hot bath, wash the strands directly beneath the faucet to flush away any sticky residue. Leaving that extra starch behind will glue the noodles together into a dense clump.

The sauce

The sauce uses oyster sauce to add sweetness and thicken the liquid. Fish sauce provides the primary salt for the meal. The pungent aroma of the fish sauce cooks off entirely in the pan. A splash of plain oil in the sauce hydrates the springy noodles. The oil keeps the noodles from drying out as they fry. You mix these liquids together in a small bowl while the noodles soak.

Cooking the Stir Fry

A small pan causes the meat and vegetables to turn watery. A wide 12-inch (30 cm) skillet prevents overcrowding so the ingredients sear properly. You can cook the food in batches if you use a smaller pan.

You drop the onions into hot oil and add the chicken shortly after. You do not need to mince the garlic by hand. A garlic press works well for this meal. The large volume of food in the pan prevents the pressed garlic from burning.

You toss the minced garlic and the thick Chinese broccoli stems into the pan next. You should cut the thick stalks in half lengthwise. This step helps them cook at the same rate as the leaves.

Push the cooked chicken and vegetables to one side of the skillet. The empty space allows you to scramble the eggs directly in the pan.

Set the Chinese broccoli leaves and the prepared glass noodles right over the chicken and eggs in the skillet. Empty your small bowl of savory sauce directly onto the noodles.

Grab a spatula in each hand to mix the meal. You need to toss the food continuously to untangle the noodles. Keep moving the ingredients until the sauce coats every noodle and the pan has no water left.

Substitutions

You can change a few ingredients if you need to:

• Swap out the glass noodles for rice vermicelli.
• Feel free to replace the Chinese broccoli with pak choy, choi sum, or bok choy, or you can try julienned carrots, bean sprouts, or chopped cabbage.
• Replace the Maggi seasoning with tamari, all-purpose soy sauce, or a light soy sauce.
• Trade the chicken thighs for velveted chicken breast, velveted beef, or velveted lean pork.
• Use black pepper if you do not have white pepper.

Serving and leftovers

Serve the meal immediately after the sauce coats the noodles. The noodles retain their chewy texture best when hot. You can keep leftovers in the refrigerator for up to three days. A microwave easily reheats the leftover noodles for a fast lunch.