Thai Noodle Dish with Chicken
This is a super easy and versatile Thai noodle dish that I came up with because I love the Pad Woon Sen from the local Thai take out. It is super easy to make the longest part of the prep is soaking the noodles.
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- 4 small bundles of mung bean noodles, about 150 grams
- 2 tablespoons canola oil
- 1/2 tablespoon minced garlic
- 1/2 cup thinly cut up chicken (or pork, beef, or shrimp
- 1/3 cup thinly sliced carrots
- 1 cup thinly sliced green cabbage
- 3 tablespoons soy sauce
- 1/2 tablespoon oyster sauce
- 1 cup chicken broth (or vegetable broth)
- 1/3 cup sliced white onion
- A dash of ground white pepper
- Soak the noodles in warm water for 15 minutes.
- Then rinse and cut them with cooking scissors into about 6″ long threads.
- In a large non-stick sauté pan, over medium-high heat, add the oil.
- When the oil is hot, add the garlic and stir until golden brown.
- Add the meat and stir until it is cooked half-way or no longer pink, about a minute.
- Add the carrot and stir for a minute, followed by green cabbage.
- Stir for another minute.
- Add the noodles, soy sauce, oyster sauce, and broth, stir to mix well.
- Check the noodles doneness. They should be al-dente.
- If the mixture looks dry, add some water.
- Taste and adjust.
- Add white onion and white pepper.
- Stir well and remove from heat.
- Garnish with fresh basil.
- You easily substitute shrimp or beef or keep it all veggies.
- In a pinch I have also used the frozen Japanese blend veggies and it was still great!
That Windy City Girl https://www.thatwindycitygirl.com/